A true milk allergy is an allergic reaction to a protein called casein found in milk curds and a different type of protein found in whey. If you are allergic to milk protein and your symptoms are slight or mild, you should still avoid consuming milk products. Milk allergy symptoms can worsen suddenly. MayoClinic.com advises that the only certain way to prevent milk allergy symptoms is to avoid milk products.
Dairy Products
The easiest foods to avoid if you have only a slight or mild allergic reaction to milk are simple dairy products, such as milk, yogurt, ice cream, sherbet, cream, cheese and butter. Avoid "nondairy" substitute products including "nondairy creamer" and "nondairy whipped topping," because these products can, and often do, contain as much milk protein as whole milk. The University of Rochester Medical Center advises patients allergic to milk to avoid goat milk, because its protein is very similar to cow milk protein.
Commercial Snacks
Look for ingredients on packaged, commercial snacks and sweets such as milk solids, casein, whey, sodium caseinate, sodium lactylate and lactose. These are all milk products and contain milk protein, which causes the allergic reaction. Most processed snacks, chips, cookies and crackers contain one or more of these ingredients and will cause a reaction among those allergic to milk.
Hidden Dairy
People sensitive to dairy know they should look in breads and snacks for "hidden dairy," but some milk products are hidden in foods that most would never suspect contained milk. According to Beth Kevles, who has maintained a list of foods for people allergic to casein since 1999, many brands of canned tuna contain dairy derivatives. Soy cheese, chicken broth and margarita mix frequently contain milk products. Some vintners also use casein in their wine during the "fining" process.
Reading Labels
People allergic to milk should become familiar with food labeling and the names of food additives and dairy by-products. Few people would check whether clear instant broth cubes contained milk, but one popular brand of chicken bouillon cubes contains both types of milk protein that cause allergic reactions: whey and sodium caseinate. Food manufacturers reintroduce and reformulate products frequently. A product that contains milk products at one point may be reintroduced without milk at a later date.
References
- "MayoClinic.com"; Milk Allergy; Prevention; August 2011
- National Institutes for Health; Food Allergy; June 2010
- Eating Without Casein -- A Practical Primer for People With Allergies to Milk; Beth Kevles; June 2011
- University of Rochester Medical Center; Pediatric Nutrition Milk Free Diet; 2011
- The Food Allergy and Anaphylaxis Network: How to Read a Label for a Milk Free Diet
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