Milk allergy: the words to know and the “lactose-free” trap

Cow’s milk protein allergy is common in young children. Milk is one of the 14 regulated allergens that must be declared, but it hides under many names. As with peanuts, reading the label remains the first thing to do.

Milk allergy or lactose intolerance: not the same thing

• A milk allergy is an immune system reaction to the proteins in milk (caseins, whey proteins). It can be severe.
• Lactose intolerance is difficulty digesting the sugar in milk. It is uncomfortable, but it is not an allergy.

An important consequence: a “lactose-free” product is not necessarily milk-free. It can contain all the milk proteins. For an allergy, rely on the ingredients list, not on this statement.

The names to look for on the label

• milk, milk powder, skimmed milk, buttermilk, whey;
• butter, cream, cheese, yoghurt, ghee;
• casein, caseinates (sodium, calcium);
• whey, whey protein;
• lactose (often combined with milk proteins).

Products where you would not expect it

• Bread, brioche, pastries, biscuits;
• cured and processed meats, ready meals, mashed potatoes, soups, sauces;
• chocolate (even dark), breakfast cereals;
• some margarines and some “plant-based” products made in facilities that also use milk.

Goat’s milk, sheep’s milk… and plant-based drinks

Goat’s and sheep’s milk contain proteins very similar to those in cow’s milk: they are generally not a solution, unless your allergist advises otherwise. Plant-based drinks (soya, oat, rice, almond) contain no milk, but they do not have the same nutritional content: for a young child, ask your doctor for advice.

At the restaurant

• Milk is everywhere in the kitchen: butter for cooking, cream in sauces and mashed potatoes, grated cheese.
• Ask how the dish is cooked, not only what is in it.
• Check the allergen chart, required in France since 2015, or the milk-free dishes at restaurants in your town on askadèle.

To plan a meal out, also read Eating out with a food allergy.