Adverse reactions to
food intake have very diverse
etiology and symptomatology. Regarding
milk, its
food allergy is presented as
lactose intolerance, the
sugar in
milk, or
allergy to
milk protein. Despite having different symptomatology, confusions among allergic conditions to dairy and its mediators are common.
Milk protein allergy originates from
protein components present in
milk, causing reactions to either the
protein fractions in
emulsion (
caseins) or in
whey (
milk albumin). The
allergic reaction is type IV mediated by
T lymphocytes. The
allergic reaction produces severe cellular damage and it triggers physical, mental and emotional symptomatology that may vary in
time, intensity and severity.
Lactose intolerance is originated by total or partial absence of the
enzyme that digests this
disaccharide.
Lactose intolerance can be primary or
congenital and
secondary; the former being more rare and severe, the latter being more common.
Lactase deficiency can be diagnosed by symptoms associated with cramping and
diarrhea. Thus, the objective of this study was to conduct a
review of available
literature on
cow's milk protein allergy and
lactose intolerance.(AU)