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Elizabeth, a 5-year-old with a milk allergy, visits her healthcare professional for her annual check-up. Since 75% of children with cow’s milk allergy can tolerate baked foods containing milk,1,2 Elizabeth's healthcare professional suggested she should be tested with milk and to include milk component testing.
These results, together with this patient's case history and symptoms, help confirm the diagnosis.
|ImmunoCAPTM test results (kUA/l)|
|Bos d 4 (α-lactalbumin)||Allergen Component||1.22|
|Bos d 5 (β-lactoglobulin)||Allergen Component||<.10|
|Bos d 8 (casein)||Allergen Component||<.10|
Elizabeth is sensitized to α-lactalbumin proteins. Her risk for reaction may be reduced when milk is thoroughly heated. She is not sensitized to casein proteins associated with severe reactions.1,2
Healthcare professional's management plan
Baked milk is now part of Elizabeth’s diet and she is doing well.
The people, places and events depicted in these case studies and photographs do not represent actual patients, nor are they affiliated in any way with Thermo Fisher Scientific.
Nowak-Wegrzyn A, et al. Tolerance to extensively heated milk in children with cow's milk allergy. J Allergy Clin Immunol. 2008;122:342-7.
Caubet JC, et al. Utility of casein-specific IgE levels in predicting reactivity to baked milk. J Allergy Clin Immunol. 2013;131:222-4.