Milk contains two proteins in roughly an 80 to 20 ratio, with casein being the primary protein. When milk is processed it is combined with other materials to stabilize the protein for a longer shelf life. Sodium caseinate is a stabilized molecule of sodium hydroxide and casein. Casein is a highly nutritious protein, containing many essential amino acids, but anyone with a milk allergy needs to be aware of whether they are allergic to lactose, whey or casein. If you are allergic to casein, you will react to sodium caseinate found in many processed foods. Check with your doctor about receiving an allergy test if you are concerned about a casein allergy.
Allergic Reaction
A possible allergic reaction to sodium caseinate is the most likely cause for concern. Since casein is a protein found in milk, if you have a milk allergy you will need to be aware of the exact type of allergy you have. Moreover, any product that contains sodium caseinate has the risk of cross contamination with other milk allergens, such as lactose and whey. Awareness and diagnosis of gluten allergies have been on the rise, according to the "Journal of Allergy and Clinical Immunology." Unfortunately, casein has a similar protein structure to gluten; thus, anyone allergic to gluten has a greater likelihood of being allergic or sensitive to casein. Allergic reactions can vary widely in severity ranging from general stomach upset to rashes to respiratory arrest, and your reaction can get worse with repeated exposure. Thus, if you experience any symptoms of a casein, milk or gluten sensitivity, you should consult a doctor and be tested to determine the exact components you are allergic to.
Kidney Malfunction
Reports published in the "Advances in Experimental Medicine and Biology" and the "Journal of Agricultural and Food Chemistry" indicate that stabilizing casein and other molecules by alkalization with sodium hydroxide creates many potentially harmful by-products. Since the pH of the protein and by-products has been altered, your kidneys end up having more difficulty purifying the material moving through them. This lack of purification has the potential to cause a systematic shutdown of the kidneys that may cause eventual kidney failure. You should note that small amounts of sodium caseinate in any food product should not cause kidney problems and that the Food and Drug Administration controls use of sodium caseinate; however, ingesting sodium caseinate in a large quantity has the potential to cause harm.
Blood Pressure
Casein and its derivatives have the potential to lower overall blood pressure when consumed daily for at least two weeks, according to the "American Journal of Hypertension." Thus, if you are expecting to undergo surgery, you should avoid sodium caseinate and other forms of casein for up to two weeks before surgery. If you are concerned about the repercussions of your diet, you should always discuss any questions with your surgeon.
References
- Center for Science in the Public Interest: Chemical Cuisine
- "Journal of Allergy and Clinical Immunology"; Allergy Prevalence in Adult Celiac Disease; C. Ciacci et al.; June 2004
- "Advances in Experimental Medicine and Biology"; Protein-alkali Reactions: Chemistry, Toxicology, and Nutritional Consequences; M. Friedman et al.; 1984
- "Journal of Agricultural and Food Chemistry"; Chemistry, Biochemistry, Nutrition, and Microbiology of Lysinoalanine, Lanthionine, and Histidinoalanine in Food and Other Proteins; M. Friedman; April 1999
- "American Journal of Hypertension"; Bovine Casein Hydrolysate (C12 Peptide) Reduces Blood Pressure in Prehypertensive Subjects; J. Cadee et al.; January 2007
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