Milk allergy
Mechanisms
IgE-mediated (classic) – the most common type, manifesting as acute changes that occur shortly after eating, and may progress to anaphylaxis Non-IgE mediated – characterized by an immune response not involving IgE; may occur hours to days after eating, complicating the diagnosis IgE- and non-IgE-mediated – a hybrid of the above two types Allergic reactions are hyperactive responses of the immune system to generally innocuous substances, such as proteins in the foods we eat. Some proteins trigger allergic reactions while others do not. One theory is resistance to digestion, the thinking being that when largely intact proteins reach the small intestine the white blood cells involved in immune reactions will be activated. The heat of cooking structurally degrades protein molecules, potentially making them less allergenic. Allergic responses can be divided into two phases: an acute response that occurs immediately after exposure to an allergen, which can then either subside or progress into a "late-phase reaction," prolonging the symptoms of a response and resulting in more tissue damage.
Milk allergy-9