Milk

Take the diagnosis and management of milk allergic patients to a whole new level.

Use ImmunoCAP Components to

  • Improve the risk assessment with allergen components
  • Better characterize milk allergic patients
  • Improve patient management:

Milk Components

Complete Extract f2  
ImmunoCAP Components:  
Alfa-lactalbumin Bos d 4
(f76)

Heat labile 

Risk for reaction to fresh milk

IgE levels fall as tolerance develops

Beta-lactoglobulin Bos d 5
(f77)

Heat labile

Risk for reaction to fresh milk

IgE levels fall as tolerance develops

Bovine serum albumin (BSA) Bos d 6
(e204)

Heat labile

Risk for reaction to fresh milk

The main allergen in beef

Casein Bos d 8
(f78)

Stable to heat

Risk for reaction to all forms of milk

High levels are connected with persistent milk allergy

IgE levels fall as tolerance develops

Bos d lactoferrin Bos d lactoferrin
(f334)

Heat labile

Risk for reactions to all fresh milk

Make a precise assessment

ImmunoCAP Allergen components help you differentiate between ”true” allergies and cross-reactivity.

Make a substantiated decision

A better differentiation helps you give relevant advice and define the optimal treatment.

Make a difference

Proper management helps you improve the patient’s well-being and quality of life. 

 

As in all diagnostic testing, the diagnosis is made by the physican based on both test results and the patient history.