Lactose intolerance and cow's milk protein allergy

AUTOR(ES)

RANGEL, Adriano Henrique do Nascimento, SALES, Danielle Cavalcanti, URBANO, Stela Antas, GALVÃO JÚNIOR, José Geraldo Bezerra, ANDRADE NETO, Júlio César de, MACÊDO, Cláudia de Souza

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

19/01/2016

RESUMO

Abstract Adverse reactions to food intake have very diverse etiology and symptomatology. Regarding milk, its food allergy is presented as lactose intolerance, the sugar in milk, or allergy to milk protein. Despite having different symptomatology, confusions among allergic conditions to dairy and its mediators are common. Milk protein allergy originates from protein components present in milk, causing reactions to either the protein fractions in emulsion (caseins) or in whey (milk albumin). The allergic reaction is type IV mediated by T lymphocytes. The allergic reaction produces severe cellular damage and it triggers physical, mental and emotional symptomatology that may vary in time, intensity and severity. Lactose intolerance is originated by total or partial absence of the enzyme that digests this disaccharide. Lactose intolerance can be primary or congenital and secondary; the former being more rare and severe, the latter being more common. Lactase deficiency can be diagnosed by symptoms associated with cramping and diarrhea. Thus, the objective of this study was to conduct a review of available literature on cow’s milk protein allergy and lactose intolerance.

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