9436. Allergen. Molecule. Casein (nBos d8), IgE antibodies

Casein is the main protein in milk. Composed of four proteins, it is thermostable and resistant to acidic pH. Since it is not a species-specific protein, hypersensitivity to the milk of other animals and to cheeses (they contain casein) is also possible in case of allergies to it. Since casein does not lose its properties during boiling, in the presence of sensitization to this particular protein, it is necessary to refuse milk and products that contain it.

Allergy to casein can manifest itself as a dysfunction of the digestive system (cheilitis, gastritis, colitis, gastroenteritis, irritable bowel syndrome), skin pathologies (atopic dermatitis, urticaria, Quincke's edema) and, less often, dysfunctions of the respiratory system (allergic rhinitis, bronchial asthma).

The test is used in the complex diagnosis of allergies to establish causally significant allergens.

• recommended for diagnostics of cow's milk protein allergy;
• to predict the risk of cross-reactions when consuming milk and meat, to substantiate recommendations for the elimination of milk, when selecting hydrolyzed formulas for feeding young children.

• Venous blood

In order to exclude factors that may affect the test results, we recommend to follow the preparation rules: