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
Test code 2851 α-lactalbumin
Test code 2852 β-lactoglobulin
Test code 2853 Casein
|α-lactalbumin||β-lactoglobulin||Casein||Test interpretations and next steps|
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.
a. In clinical studies, extensively baked muffin, waffle, and cheese pizza were heated to the point of protein denaturation.
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.