Cow's milk allergy

Cow's milk allergy is a type of food allergy that must be differentiated from lactose intolerance (lactase deficiency). Cow's milk allergy is a specific immune response to a protein that is unique to cow's milk; other types of milk (sheep's, goat's) do not contain this protein. Lactase deficiency is the absence or incomplete production of a specific enzyme by the body - lactase, which is responsible for the process of breaking down lactose (milk sugar). As a rule, such types of allergy are not completely cured; lactase deficiency is compensated by taking special fermenting drugs; other types of milk allergy are corrected by therapeutic measures that restore intestinal microflora and eliminate dysbacteriosis.

Allergy to cow's milk is rarely an independent disease, most often it develops together with lactase deficiency. It is believed that LD (lactase deficiency) is a secondary disease, since the irritated intestinal environment is not able to create conditions for normal microflora and the production of the required amount of enzyme. The body does not receive the support of the necessary, "useful" lactobacilli and cannot break down milk sugar in full.

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What causes cow's milk allergy?

The much-loved milk, which is strongly associated not only with babies but also with baby food, contains many different valuable proteins, but four of them are often the cause of an allergic reaction. Milk protein is a foreign protein or antigen, unusual for the human body. Antigens that can provoke milk intolerance, in turn, have a complex structure and are divided into subfractions. The most aggressive antigens are beta-lactoglobulin, casein and alpha-lactalbumin.

The "heaviest" is casein, which occupies almost 80% of the entire structure of cow's milk. Casein consists of subfractions, two of which are the most aggressive in relation to the digestive tract. These are alpha-C-casein and alpha-casein. If a child is found to have an allergy to cow's milk caused by casein subfractions, then an allergic reaction is also possible to cheeses made from milk.

The remaining antigenic proteins (about 10%) are beta-lactoglobulins, which are part of any milk, not just cow's milk.

Another antigen, alpha-lactalbumin, occupies only 5% of the entire structural space of milk, however, if the body reacts to it aggressively, then allergic reactions to meat proteins, mainly beef, are possible.

The least dangerous in terms of allergies are lipoproteins, they have a low density and are a union of lipids and proteins. This antigen is responsible for the allergic reaction to cream and butter.

The listed antigens are found not only in fresh or boiled milk, they are present in dairy products (dry, condensed). In addition, all products that include cow's milk in their recipes are potentially dangerous in terms of provoking allergies (ice cream, milk chocolate, pastries, mayonnaise, cheeses).

How does cow's milk allergy develop?

Most often, the "debut" of allergies is noticeable in infants, when they switch to a more varied diet. Any type of complementary feeding that causes a rash, vomiting, diarrhea and other allergic symptoms should be excluded. The baby's condition improves significantly. Moreover, isolated cases of allergy to cow's milk cannot be considered diagnostic. Often, by the age of two, all symptoms indicating that there was an allergy to cow's milk pass in a child, even when taking whole milk products. This phenomenon is due to the fact that many protective mechanisms have already been formed, as well as the mucous membranes of the digestive tract, and the digestive system itself has become more functional. Allergic manifestations to cow's milk protein are indeed extremely rare in adults, it is obvious that the body gradually adapts and begins to accept previously foreign substances. If an allergy to cow's milk is still observed, then, most likely, this is an elementary enzymatic deficiency that needs to be corrected.

Cow's milk allergy in newborns

• Diarrhea that is not associated with other causes. Quite often, blood is present in the feces, this is one of the serious and dangerous manifestations of allergy.
• Frequent regurgitation, not typical of normal, functional, reflexive regurgitation.
• Diffuse rash all over the body, irritation of the most vulnerable areas of the skin.
• Irritability, excessive tearfulness of the baby.
• Weight loss associated with persistent regurgitation and diarrhea.
• Flatulence, much more intense than functional gas formation.
• Respiratory problems, swelling.
• Decreased appetite.

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What steps should be taken if you have a cow's milk allergy?

If an attentive mother notices signs of an allergic reaction in her child, the first thing to do is to exclude the provoking product from the baby's menu. Then you should observe his condition. As a rule, if the provoking dish is not included in the diet, the child already feels much better on the second day. Experiments with dosed complementary feeding, when an allergic dish is given, gradually increasing the portion, are not allowed. Half a teaspoon is enough to create all the conditions for a violent allergic reaction from the baby's gastrointestinal tract. Milk formulas that cause allergies should be replaced with mixtures based on milk hydrolysate, that is, products containing the most split milk proteins. These products are hypoallergenic, they are specially developed for children with intolerance to cow's milk proteins. You should also pay attention to lactose-free products that do not contain milk sugar. Antihistamines that relieve allergic symptoms should be prescribed only by the attending pediatrician; independence is unacceptable here. The doctor may recommend taking gentle sorbents that help quickly cleanse the digestive tract of undigested food.

If cow's milk allergy remains as a disease after the first year of the child's life, all products containing milk protein will have to be excluded from the diet. Calcium deficiency is compensated by soy products, vegetables, which contain this useful microelement. Goat or sheep milk, which does not contain provoking proteins, is also useful.

Allergy to cow's milk is usually neutralized in the first two years of a child's life, provided that a strict diet and all doctor's recommendations are followed. In addition, breast milk is recognized as the most useful product for a baby up to one or one and a half years old all over the world, because breastfeeding is not only an exception to the risk of an allergic reaction, but also a guarantee of a strong immune system for the child.