Dairy Allergy
Dairy allergies impact up to 3% of children in developed nations, but about 4 out of 5 outgrow the condition by adolescence. Unlike lactose intolerance, which involves difficulty digesting milk sugars, a dairy allergy is an immune reaction to milk proteins such as casein and whey. When someone with a dairy allergy consumes these proteins, even in trace amounts, their body can respond with a range of symptoms, including hives, gastrointestinal upset, and in severe cases, anaphylaxis. Fortunately, alternatives like almond, coconut, and oat milk, as well as nut-based and other dairy-free cheeses, provide safe and commonly available substitutes.
Helpful Dairy Allergy Tips
Foods to Eat in Abundance
Fresh fruits and vegetables
Meat, poultry, eggs, and seafood
Plant-based proteins
e.g. tofu, beans, lentils
Whole grains
e.g. rice, quinoa, oats
Nuts and seeds
e.g. pumpkin, chia, walnuts, almonds
Foods to Avoid
Cow’s milk and dairy products
e.g. cheese, yogurt, butter
Casein and whey containing products
Baked goods with dairy ingredients
Processed foods with hidden dairy
e.g. certain breads, crackers
Cream-based sauces and dressings
Cook Time
5m
6h