Molecular aspects of milk allergens and their role in clinical events

Patrizia Restani, Cinzia Ballabio, Chiara Di Lorenzo, Salvatore Tripodi, Alessandro Fiocchi

Research output: Contribution to journalArticle


Milk allergy is the most frequent food allergy in childhood. Even though cases of newly developed milk allergy in adulthood are known, this allergy is less frequent in adults since it is normally outgrown by children during the first years of life. One of the reasons why allergy to cow's milk shows its highest prevalence in children is its early introduction into the diets of babies when breast feeding is not possible. The major allergens are caseins and β-lactoglobulin, but allergies to other minor proteins (immunoglobulins, bovine serum albumin) have also been reported. Milk allergenicity can be reduced by various treatments (mainly hydrolysis), meaning that formulas based on cow's milk can often be safely fed to children allergic to milk proteins. Cross-reactivity has been described between different mammalian milks and between milk and meat or animal dander. Cross-contamination can result from inadequate cleaning of industrial equipment and constitutes a hidden danger for allergic subjects who unknowingly ingest milk proteins.

Original languageEnglish
Pages (from-to)47-56
Number of pages10
JournalAnalytical and Bioanalytical Chemistry
Issue number1
Publication statusPublished - Sep 2009


  • Caseins
  • Cross-reactivity
  • Milk allergy
  • Serum albumins
  • Technological treatments
  • Whey proteins

ASJC Scopus subject areas

  • Analytical Chemistry
  • Biochemistry

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