You might be one of the lucky few who still get to have a dairy allergy, but according to a new study, it’s not a condition that’s fixed over time.
Instead, the condition can be managed by introducing a few simple things into your diet, such as limiting milk consumption and avoiding foods containing dairy.
Read more The study, conducted by the British Dietetic Association (BDAA), looked at data from over 600 people over a five-year period and found that individuals with dairy allergies were more likely to report a positive reaction to milk than those without dairy allergies.
It was found that those with dairy allergy reported more positive reactions to milk, such to dairy-containing foods, but also more negative reactions to dairy foods, such that those who were allergic to dairy reacted more negatively to milk.
The researchers concluded that the number of positive reactions reported by people with dairy allergic conditions was higher than expected, but that this difference was largely driven by the fact that those people who reported more negative reaction were also more likely, at the time, to have developed symptoms of dairy allergy.
“Dairy allergy is a condition in which there are symptoms and some people who experience a positive response have symptoms that are negative,” explained Dr Helen Smith, an allergist at the BDAA, in a statement.
“This makes it difficult for people with allergies to identify those with a positive condition.”
In order to get a clearer picture of the condition, the researchers wanted to study people with a wide range of allergies and try and figure out what causes them to have these negative reactions.
“We want to find out if there are underlying biological mechanisms which are not mediated by the food they’re reacting to,” Dr Smith said.
“This would allow us to work with people who are already eating a high-protein, low-fat diet and find out what is the underlying mechanism.”
The researchers found that the key to managing symptoms was to eat more dairy.
This means limiting milk intake, restricting dairy-related foods and avoiding products that are high in milk, including dairy products and dairy milk.
The researchers also found that a high intake of dairy products was associated with a more positive reaction, suggesting that this may be linked to the way the body processes dairy.
“People who have more positive milk reactions tended to have lower amounts of the hormone IGF-1, which increases the production of milk-derived peptides, proteins and antibodies,” Dr Emma Thompson, from the BDAG, said in the BDA statement.
“The effect of IGF-2 is to reduce the release of peptides and proteins, which could potentially reduce inflammation.”
Dr Thompson explained that dairy consumption was associated to a greater risk of developing food allergy, although she added that it was not a cause and effect.
“The amount of milk in your diet is probably a strong risk factor for developing food allergies,” she said.
“We’re trying to understand why people have more food allergies and how that could be related to their dairy intake.”
That said, if you eat a lot of dairy and get an allergy it is likely to be related.
So there is a bit of a relationship.