Elizabeth, a 5-year-old with a milk allergy, visits her healthcare provider for her annual check-up. Since 75 percent of children with cow’s milk allergy can tolerate baked foods containing milk,1,2 Elizabeth's healthcare provider suggested she should be tested with milk and to include milk component testing.
Elizabeth is allergic to milk, but may now be able to eat foods containing baked milk without an allergic reaction.
These results together with this patient's case history and symptoms, help confirm the diagnosis.
Test |
Type |
Elizabeth's Results |
Milk |
Whole Allergen |
2.13 |
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. Risk for reaction may be reduced when milk is thoroughly heated. She is not sensitized to casein proteins associated with severe reactions.1,2
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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.
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