Allergy: Milk Allergy Diet
Allergy to cow’s milk is more common in young children than adults. The majority of children outgrow a milk allergy by age 5, though some may have it a lifetime. Treatment of milk allergy is removing all milk and milk products from the diet.
Milk contains many essential nutrients including protein, vitamins A and D and calcium. The closest substitutions for cow’s milk are soy-based infant formulas or fortified soymilk, but there are many milk substitutes on the market today.
Many commercial products have milk or a milk dirivative in part of the food. It is important to carefully read all product labels.
Label ingredients that indicate the presence of milk protein are:
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Foods that may indicate the presence of milk protein
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Can Eat |
Avoid |
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Beverages: |
Protein hydrolysate formulas, fortified soy milk, soy formulas; rice milk, almond milk, fruit juices, tea, coffee, carbonated beverages.
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Milk-based infant formulas (e.g. Good Start®, Enfamil®, Similac®, Lactofree formulas®) Milk; cream; dairy creamers; cocoa made with milk; malted milk; chocolate or cocoa drink mixes; powdered drink mixes with milk or milk based ingredients. “Non-dairy” creamers or whipped toppings that contain casein, sodium caseinate or other milk proteins.
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Candy: |
Plain sugar or honey candy; fruit candy; jelly beans; licorice; marshmallows.
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Most commercial candy; caramels; chocolates; fudge; German chocolate; milk chocolate; nougats.
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Cereal: |
Enriched and whole grain cereals (cooked or dry) that are prepared and served without milk protein. |
Cereal mixes containing milk proteins; any cereal cooked or served with milk or cream.
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Dessert: |
Angel food cake; gelatin desserts and ices made without milk; fruits; any milk-free dessert containing soybean milk, fruit juice, or water as a milk substitute; carob or plain cocoa powder; sponge cake; some dark baking chocolate. Icings made without milk or milk products.
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Any dessert made with dairy products: custard; puddings made with milk; junket; tapioca; whipped cream toppings; some sherbet; ice cream; cakes and cookies with dairy products; prepared flour mixes; baklava; baking mixes; biscuits; cheesecake; coffee cakes; cream-filled pastries; cream pies; crumb mixtures; doughnuts; pancakes made with milk or butter; pie crusts made with butter; popovers; sweet rolls, breads and pastries glazed with butter. |
Fats and Oils:
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Shortenings; kosher margarine; margarine made without milk protein; vegetable oils. |
Butter; margarine containing milk; Simplesse®(fat substitute). |
Fruit: |
Fresh or canned fruit served without milk, cream, sour cream or whipped cream. |
Some commercial gelatin desserts containing sour cream, whipped cream, or whipped toppings. |
Meat and meat substitutes: |
All meat, fish or poultry prepared without milk or milk products. Sausage products without milk filler. Eggs prepared without milk, butter or milk products. Peanut butter. Soy cheese (read labels, some contain milk protein) and soy yogurt.
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Any meat, fish or poultry sautéed in butter or margarine containing milk. Cold cuts and sausages with milk fillers. Eggs prepared with milk or fried in butter. Breaded or creamed meat dishes. Meats prepared in white sauces, Morney or Béarnaise. Quiches, soufflés, fondues. Cottage cheese.
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Potato or Pasta: |
Potatoes, pasta or rice without milk or cheese. |
Mashed potatoes made with milk or cheese, creamed or scalloped dishes; pasta made with cheese; lasagna; instant potatoes. |
Salad and salad dressings: |
All fruit and vegetable salads with dressings not containing milk or milk products. Real commercial mayonnaise. |
Yogurt or sour cream dressings. Cooked dressings containing milk. Salads containing cheese. |
Sauces: |
Gravy made with water or broth. |
Gravy made with milk. White sauces; béchamel; Florentine sauce; Morney sauce; Dijonnaise sauce; Hungarian sauce. |
Seasonings: |
Salt, spices and herbs; mustard; relishes. |
Read labels on marinades, dips, appetizers, spreads, sauce mixes, and gravies. |
Soup: |
Broth soups made without butter or margarine containing milk; bouillon; consume; homemade soup made without milk or milk products.
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Some canned soups; bouillabaisse; chowders; cream soups made with butter, cream, milk or margarine containing milk; all canned cream soups. |
Sweets: |
All sugars (brown, white, powdered). Honey, jam, jelly and syrups. |
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Vegetables: |
Any canned, frozen or raw vegetable prepared without milk or milk products. |
Au gratin dishes; creamed vegetables; any vegetable seasoned with butter, cream, milk, margarine containing milk, or cheese.
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Formulas or Milk Substitutes
- Substitute formulas include the soybean formulas: Isomil®, Prosobee®
- Protein hydrolysate formulas may be acceptable to use and include: Alimentum®, Nutramigen®, Pregestimil®,. Amino acid based formulas are often used for milk allergies. Neocate® and Elecare® are widely used amino acid based formulas.
- Soybean formulas are well accepted by most children, especially if introduced in infancy.
- The nutritive value of calcium fortified commercial soymilk is almost equal to that of cow’s milk. The infant soy milk formulas are fortified with the needed vitamins, minerals, and essential fatty acids in specified amounts.
Tips and Substitutions
- Like any other food, soy milk can also cause allergic reactions. A small number of milk-sensitive individuals may also become allergic to soy protein.
- Avoid buying “deli” meats, because the slicers frequently are used to cut both meat and cheese products.
- Ask how foods are prepared at restaurants. The meats may have been marinated or the buns grilled in butter.
- Blenderize fruit and soy yogurt to make a smoothie. Use applesauce on hot cereal.
- Use milk-free creamers on cereal.
- Substitute tofu, a soy product, for sour cream and cheese in pasta dishes.
- Tofutti® ice cream is made with tofu and is available in a variety of flavors.
- Calcium fortified orange juice has approximately the same calcium content as milk.
Tips to Follow to Prevent an Allergic Reaction
1). Avoid foods that cause a reaction. Sometimes just touching foods can cause a severe reaction.
2). Read the ingredients lists on food labels to make sure allergy-causing foods are present. Read the list even if you have had the product before. Ingredients may change.
3). If you are traveling, bring along some of your own special foods.
4). When eating out, always ask restaurant staff about ingredients in food and how it was prepared.
5). For infants, elemental formulas or formulas with altered protein should prevent food reactions. Discuss the various formula options with your doctor or dietitian. Do not assume products labeled "hypoallergenic" will not cause a reaction.
Other Resources:
Food Allergy Association of Wisconsin-www.foodallergywis.org or 608/575-9535
Food Allergy and Anaphylaxis Network – www.foodallergy.org or
1-800-929-4040
Medline Food Allergy Resource Page - http://www.nlm.nih.gov/medlineplus/foodallergy.html
Kids With Food Allergies- www.kidswithfoodallergies.org
Living Without magazine and website- www.livingwithout.com
Allergic Child- www.allergicchild.com
Nutrition Recommendations:
Age appropriate "milk substitute" beverage: _____________________
Multivitamin/Calcium Recommendations: _________________________
If you are a UW Health patient and have more questions please contact UW Health at one of the phone numbers listed below.
| University Station Nutrition Clinic Room L33 2880 University Avenue Madison, WI 53705 (608) 263-4360 appointments (608) 263-5012 |
UW Health West Clinic Nutrition Clinic Room 1296 451 Junction Road Madison, WI 53717 (608) 262-9181 appointments (608) 265-7526 |
UW Health East Clinic Room 2106 |
American Family Children’s Hospital, 1675 Highland Ave, Madison, WI 53792 (608) 263-6420 Appointments |
The Spanish version of this HFFY is #466
The information provided should not be used during any medical emergency or for the diagnosis or treatment of any medical condition. A licensed physician should be consulted for diagnosis and treatment of any and all medical conditions. Call 911 for all medical emergencies. Any duplication or distribution of the information contained herein is strictly prohibited.
Last Updated: 10/19/2012
Copyright © 09/28/2012 University of Wisconsin Hospitals and Clinics Authority. All rights reserved. Produced by the Department of Nursing. HF#271
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