Milk Allergen Component Testing

Test code 2802

High levels of milk IgE may predict the likelihood of sensitivity, but may not be solely predictive of reactions to baked milk or allergy duration.1

75% of children with milk allergy do not react to baked milk.2

Determine which of these proteins your patient has high levels of IgE to

Bos d4

Test code 2851 α-lactalbumin

  • Susceptible to heat denaturation3
  • HIGHER RISK of reaction to fresh milk1,2
  • LOWER RISK of reaction to baked milk1,2,a
  • Patient likely to outgrow milk allergy4
 

Bos d5

Test code 2852 β-lactoglobulin

  • Susceptible to heat denaturation3
  • HIGHER RISK of reaction to fresh milk1,2
  • LOWER RISK of reaction to baked milk1,2,a
  • Patient likely to outgrow milk allergy4
 

Bos d8

Test code 2853 Casein

  • Resistant to heat denaturation2
  • HIGHER RISK of reaction to all forms of milk1,2,5
  • Patient unlikely to outgrow milk allergy with high levels of specific IgE to casein4
α-lactalbumin β-lactoglobulin Casein Test interpretations and next steps
 
+ + -
+ - -
- + -
  • Avoid fresh milk
  • Likely to tolerate baked milk products
  • Baked milk oral food challenge (OFC) with a specialist may be appropriate
  • Likely to outgrow allergy
 
+/- +/- +
  • Avoid all forms of milk
  • Unlikely to become tolerant of milk over time
  • Avoid milk and baked milk products (yogurt, cookies, cakes), as well as products processed with milk (chocolate, sausage, potato chips)
 

As in all diagnostic testing, a diagnosis must be made by the physician based on test results, individual patient history, the physician’s knowledge of the patient, and the physician’s clinical judgement.

Get more information

For more information, contact your local Sales Representative.

 

For clinical information and specimen requirements,
visit the test center.

 

Download the Milk Allergen Component Testing brochure.

a. In clinical studies, extensively baked muffin, waffle, and cheese pizza were heated to the point of protein denaturation.

References

1. Shek LP, Bardina L, Castro R, Sampson HA, Beyer K. Humoral and cellular responses to cow milk proteins in patients with milk-induced, IgE-mediated and non-IgE-mediated disorders. Allergy. 2005;60(7):912-919.

2. Nowak-Wegrzyn A, Bloom KA, Sicherer SH, et al. Tolerance to extensively heated milk in children with cow’s milk allergy. J Allergy Clin Immunol. 2008;122(2):342-347.

3. Wal JM. Bovine milk allergenicity. Ann Allergy Asthma Immunol. 2004;93(5 Suppl 3):S2-S11.

4. Sicherer SH, Sampson HA. Cow’s milk protein-specific IgE concentrations in two age groups of milk-allergic children and in children achieving clinical tolerance. Clin Exp Allergy. 1999;29(4):507-512.

5. Boyano-Martínez T, García-Ara C, Pedrosa M, Díaz-Pena JM, Quirce S. Accidental allergic reactions in children allergic to cow’s milk proteins. J Allergy Clin Immunol. 2009;123(4):883-888.