Dietitian/Nutritionist, Vadodara
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10 years experience
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Milk allergy is often seen among adults.
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Milk allergy is one of the most common allergies seen among infants and children alike. It occurs after consumption of milk or milk products that results in an abnormal response of the body s immune system. However, it should be noted that 2.5 per cent of children affected by milk allergy overcome it within or after one year. In rare cases, milk allergy continues past childhood to adulthood.
Milk can be easily substituted with other milk alternatives and products.
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Infants and children require daily intake of calcium until 5 years of age for growth and development of bones. Therefore, infants with milk allergy will be given alternatives by your doctor like soy or almond milk. If he or she is having formula milk then formula milk without milk ingredients. The best alternative, however, is mother s breast milk.
What is the best alternative for calcium other than milk?
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If you have milk allergy, then having two bananas a day help in gaining calcium. It also gives you a boost of energy along with having iron benefits. Therefore, doctors often recommend parents to include bananas in their baby's diet to help them in their growth and development.
Milk allergy in infants is caused by these ingredients present in milk and milk products:
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It has been generally seen that these two ingredients present in milk and milk products often cause the allergic reactions. Casein is found in the solid part of the milk and constitutes 80 per cent of the milk protein and whey is found in the liquid part of the milk after it curdles and constitutes 20 per cent of milk protein.
Milk allergy and lactose intolerant are not the same thing.
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Milk allergy is caused by the reaction of the body s immune system. However, lactose intolerance occurs due to an inability of the body to digest the sugar present in milk. A person is lactose intolerant when he or she lacks an enzyme that is produced by cells lining of the small intestine. The lactase helps in metabolizing the lactose present in milk.
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