ALMOND MILK: A POTENTIAL THERAPEUTIC WEAPON AGAINST COWS MILK PROTEIN ALLERGY

Abstract

Food allergy is defined as an adverse health effect arising from a specific immune response that occurs reproducibly following exposure to a given food. Cows milk protein allergy results from an immunological reaction to one or more milk proteins. The principle key in the treatment of cows milk protein allergy is the dietary elimination of cows milk protein. Although hydrolyzed and elemental formulas are appropriate replacements, other milk products, including almond milk adequately integrated, could be administered. Here, in the light of encouraging results from our study, we focused on the anti-inflammatory and anti-oxidant properties of almond milk and we also believe that almond milk might be considered as a potential alternative in cows milk protein allergy treatment.