Anaphylaxis to cow's milk and beef meat proteins

Abstract

Objective: This report summarizes a review of anaphylactic reactions to cow's milk and beef presented at a recent conference on adverse reactions to bovine proteins.

Data sources: A review of pertinent PubMed (National Library of Medicine) articles was performed. Relevant publications were critically analyzed.

Study selection: The expert opinion of the author was used to select the relevant data for the review.

Results: Although cow's milk has been recognized for many years as one of the leading causes of food allergy, beef has only recently been identified as a cause of immunoglobulin (Ig)E-mediated reactions. Epidemiologic data indicate that the prevalence of cow's milk allergy is approximately 1 to 2%, but no definite data are available for beef allergy. Anaphylaxis to both foods has been well characterized in childhood; however, a subset of adult patients may become reactive to cow's milk and have the characteristic features of anaphylaxis. The diagnosis is primarily based on skin prick tests and measurement of cow's milk- or beef-specific IgE antibodies. In selected patients, a standardized food challenge might be necessary to determine the diagnosis.

Conclusions: In the absence of a proactive treatment of food allergy, patients with anaphylaxis to cow's milk or beef must be instructed to avoid these foods in their diet. Although cow's milk allergy generally is associated with a good prognosis, with most young children spontaneously "outgrowing" the disease, current research is focusing on the prevention and the treatment of this condition.