Milk Allergy
What is a milk allergy?
A milk allergy is a negative response to the protein in milk. A milk allergy is not the same thing
as lactose intolerance, which is a problem in digesting the sugar in milk.
What are the signs and symptoms of milk allergy?
The signs of milk allergy are similar to the symptoms associated with other allergies—skin
rashes, sinus problems, wheezing, asthma attacks, diarrhea, and gastrointestinal discomfort.
Anaphylaxis is rare, but possible. Sometimes, people with a severe milk allergy may have
gastrointestinal bleeding, and this can lead to iron-deficiency anemia. This is most common in
infants. Young children often will have “circles” around their eyes and will look (and often feel)
generally ill or very tired. Milk allergy, like other food allergies, may improve with age, meaning
symptoms will become milder or disappear altogether.
How is milk allergy diagnosed?
Skin tests and blood tests often are completed, but these are not completely reliable. Also used
are challenge tests, which involve withdrawing all milk products from the diet and then slowly
adding them back in, while paying careful attention to symptoms. Many people who are allergic
to milk also are allergic to other foods, and this can make challenge tests quite difficult.
What ingredients should I avoid if I have a milk allergy?
If you have a milk allergy, you should read ingredient lists carefully.
Exclude all milk products from your diet, including:
 Cheese
 Yogurt
 Sour cream
 Coffee creamer
 Whipped cream
 Ice cream
 Butter
 Margarine
You also should avoid:
 Powdered milk
 Evaporated milk
Do not eat any products that contain:
 Acidophilus milk
 Ammonium caseinate
 Binding agents
 Calcium caseinate
 Caramel
 Carob
 Casein
 Casein hydrolysate
 Ghee
 Lactalbumin
 Lactate
 Lactic acid
 Lactoferrin
 Lactoglobulin
 Lactulose
 Malted milk
 Milk protein
 Nougat
 Opta™
 Protein hydrolysate
 Rennet casein
 Simplesse®
 Sodium caseinate
 Whey
 Whey protein hydrolysate
Note: Some artificial flavorings, brown-sugar flavorings, caramel flavorings, and butter
flavorings may contain milk products, and nondairy creamer still may contain milk products.
What foods can I eat?
Fresh meat, poultry, seafood, fruits, and vegetables always are safe. Use soy milk, rice milk, and
nut milk as useful alternatives, if no other allergies are present.
You need to use caution when eating out or when eating food prepared by others. Ask for
information about how the food was prepared. Milk can show up in unexpected places. A good
example is steak. Many cooks melt butter on steak right before serving, and the butter is not
visible.
What about goat or sheep milk?
Milk from goats, sheep, and cows are very similar. This may cause what is called “cross
reactivity,” meaning that if you react to one, you are likely to react to the others.
What about calcium?
It is possible to get enough calcium in your diet without consuming milk products, although it is
more difficult. Because calcium relies on other vitamins and minerals for good absorption, it is
important to eat a diet that is nutritious overall. Consider supplements if you cannot get enough
calcium from whole foods. Look for supplements that consist of calcium carbonate.
Sources of calcium for people on a milk-free diet include:
 Collard greens
 Turnip greens
 Mustard greens
 Canned mackerel, salmon, shrimp, or tuna
 Sardines in oil
 Tofu
 Fortified oatmeal
 Canned oysters
 Kale
 Brussels sprouts
 Bok choy
 Broccoli
 Shrimp
 Oranges
 Fortified soy milk
 Pinto beans
 Molasses
References and recommended readings
Cleveland Clinic. Milk allergy. Available at: http://www.clevelandclinic.org/health/healthinfo/docs/3300/3317.asp. Accessed November 21, 2011.
Food Allergy & Anaphylaxis Network. Milk. Available at:
http://www.foodallergy.org/page/milk-allergy. Accessed November 21, 2011.
KidsHealth. Foods that might contain milk. Available at:
http://www.kidshealth.org/teen/misc/milkallergy_cutout.html. Accessed November 21, 2011.
Review Date 12/11
G-0554