It is more important than ever for people to know what is actually in the foods and drinks they are consuming. Food allergies and sensitivities are becoming more and more common, and some experts are calling the increase an epidemic.
In his book, Healing the New Childhood Epidemics, Dr. Kenneth Bock states that if this trend continues, within just a few generations every person will be allergic. Some people, such as vegetarians (especially vegans), may not be allergic to milk or lactose intolerant, but want to avoid dairy ingredients for other reasons.
List Allergens on Food Labels
New labeling laws require the top eight food allergens to be listed on food labels. This is helping to make life easier for those who have food allergies or who follow specific diets, but it is still very difficult to know with certainty whether or not a product contains certain allergens by reading the label. Milk and dairy products prove to be especially slippery.
Calling the food manufacturer’s product information line is no guarantee of accurate information, either. When some food manufacturers’ information lines were called, the agents there could not say with certainty that specific ingredients were or were not derived from dairy.
Allergic to Milk What to Avoid
Anyone who is allergic, intolerant or sensitive to milk and dairy ingredients must avoid products that contain milk ingredients. The following terms indicate ingredients that are, or may be, milk or milk derivatives. The inclusion of these terms on a food label means that in order to be safe, the product should be avoided by anyone who is allergic to milk, lactose intolerant or otherwise sensitive or opposed to consuming dairy products.
- Acidophilus milk
- Ammonium caseinate
- Artificial butter flavor
- Artificial flavors / flavoring
- Brown sugar flavoring
- Butter
- Butter fat
- Butter flavor
- Butter solids
- Buttermilk
- Calcium caseinate
- Caramel Color
- Caramel Flavoring
- Casein
- Caseinate
- Cheese (All)
- Coconut Cream Flavoring
- Condensed milk
- Cottage cheese
- Cream
- Curds
- Custard
- Delactosed whey
- Demineralized whey
- Dry milk powder
- Dry milk solids
- Evaporated milk
- Fat Replacers - Brands such as Dairy-Lo® and Simplesse® are made with milk protein
- Galactose
- Ghee
- Goat's milk
- Half-and-half
- High Protein Flour
- Hydrolysates
- Hydrolyzed casein
- Hydrolyzed milk protein
- Hydrolyzed vegetable protein
- Iron caseinate
- Lactalbumin
- Lactalbumin phosphate
- Lactate
- Lactic Acid Starter Culture
- Lactoferrin
- Lactoglobulin
- Lactose
- Lactulose
- Magnesium caseinate
- Malted milk
- Margarine
- Milk (whole, lowfat, and skim)
- Milk derivative
- Milk fat
- Milk powder
- Milk protein
- Milk solids
- Natural egg flavor
- Natural flavors / flavoring
- Non-Dairy - This does not mean milk-free, it indicates 1/2% or less milk by weight
- Nougat
- Potassium caseinate
- Protein - The added protein in foods is often milk protein
- Pudding
- Recaldent
- Ready sponge
- Rennet casein
- Sodium caseinate
- Sodium lactylate
- Sour cream
- Sour milk solids
- Soy Cheese - Often contains milk protein
- Sweetened condensed milk
- Whey
- Whey powder
- Whey protein concentrate
- Whey protein hydrolysate
- Yogurt
- Zinc caseinate
Medic Alert and Epi Pen Can Save Lives
Until food manufacturers are clear about milk derivatives and other ingredients on food labels, those who have allergies and sensitivities must use caution regarding consuming anything that might be dangerous to them.
It is wise to file medical alert forms with schools, employers, and houses of worship, informing them of the allergy. Those who have strong reactions should wear a medic alert brand necklace or bracelet and carry an epinephrine pen.
Dairy Ingredient List; accessed October 27, 2008.
Jennifer Harshman - With more than 20 years of experience and education in her fields, she's also read more than one book for every day she has lived.
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