milk

Recommended test profile

ImmunoCAP®
Milk (f2)
COMPLETE EXTRACT

ImmunoCAP® Bos d 4 Bos d 5 Bos d 6 Bos d 8 Bos d lactoferrin

COMPONENTS (f76) (f77) (e204) (f78) (f334)

Bos d 4, Bos d 5, Bos d 6, Bos d 8, Bos d lactoferrin

α-lactalbumin β-lactoglobulin BSA Casein · Risk for reactions
· Risk for reactions · Risk for reactions · Risk for reactions · Risk for reactions to fresh milk
to fresh milk to fresh milk to fresh milk to all forms of milk · Heat labile protein
· IgE levels fall as · IgE levels fall as · The main allergen · High levels
tolerance develops tolerance develops in beef are connected
· Heat labile protein · Heat labile protein · Heat labile protein with persistent
milk allergy
· IgE levels fall as
tolerance develops
· Stable to heat

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 milk

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sIgE to Bos d 8 is a good predictor of reactions to milk

Milk positive + Bos d 8 negative Risk for reaction to unheated milk products
Suggests tolerance to baked milk
High risk for reaction to
Milk positive + Bos d 8 positive
milk in all forms

Low probability of reaction High probability of reaction

sIgE to Bos d 8 is an indicator of persistent milk allergy

Milk positive + Bos d 8 negative

Milk positive + Bos d 8 positive

Low probability of persistence High probability of persistence

By following Bos d 8 IgE levels over time tolerance development may be detected

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