Cheese (Cheddar type) Allergy Test
Source material: Different types of hard cheese
Common names: Various types, including Cheddar, Colby, Friulano, Marble, Provolone, Gouda.
Cheese (Cheddar type) is a food which may result in allergy symptoms in sensitised individuals.
Cheese (Cheddar type) Allergy Test: Allergen Exposure
Cheese is a dairy product derived from milk and is produced by controlled coagulation of the milk protein casein. During production an enzyme is added to milk causing it to separate into solid and liquid constituents (curds and whey) and the solid portion is separated and used to produce cheese.
It has been produced since ancient times, and there is an extremely wide variety of types available which differ from one another in their precise methods of production and aging.
Cheddar type cheeses are classed as bacteria-ripened hard cheeses, as opposed to those varieties ripened by molds, which are often softer in texture.
Cheese has a high fat, protein, calcium and phosphorus content, and is widely valued as a foodstuff due to its ease of portability, long shelf life and relative compactness compared to milk.
Cheese is eaten on its own, or with crackers, biscuits or bread. It is also used in a variety of cuisines as an ingredient in recipes such as pizzas, fondue, salads or curries, and as an accompaniment to hamburgers, charcuterie, fruits and nuts. Cheese sauce is used in the preparation of various pasta dishes, roast vegetables and party foods.
While cheese is widely produced and consumed around the globe, it is rarely found in Southeast and East Asian cuisines, most likely due to the fact that dairy farming has historically been rare in these regions.
Milk proteins are found in many foods, not only dairy products, and may be considered a hidden allergen. Some canned fish, meats and other non dairy products may contain casein. Body-building, food replacement and energy drinks commonly include whey as an ingredient. Milk protein is also present in some brands of chewing gum.
Cheese (Cheddar type) Allergy Test: Allergen Description
In a recent review of atopic food allergy, cheese was the third most important allergen involved in 12.9% of 402 predominantly adults with confirmed food allergy. The most important allergen in cheese is casein.
Cheese (Cheddar type) Allergy Test: Potential Cross-Reactivity
Allergy to cheese is usually related to an allergy to milk and other dairy products.
Cheese (Cheddar type) Allergy Test: Clinical Experience
Skin reactivity to cheese has been reported. Allergy-like non-immune response to cheese may be caused by tyramine. Cheeses may also be rich in histamine.
Research suggests that some types of milk proteins (casein and two proteins found in whey, alpha-lactalbumin and beta-lactalbumin) are more likely to cause serious reactions.
In a recent review of atopic food allergy cheese was the third most important allergen involved in 12.9% of 402 predominantly adult patients with confirmed food allergy.
Symptoms may include hives, stomach pain, flatulence, diarrhoea or loose stools, vomiting and anaphylaxis.
Dairy allergy is relatively common in infants and young children, but studies suggest that 4 out of 5 children will have outgrown their allergy by the age of 16.
Soybean protein isolates, used as additives, sometimes replace up to 30% of the casein in cheese.
Egg lysozyme is sometimes added to cheese as a preservative.
Cheese may cause heightened symptoms in sufferers of irritable bowel syndrome (IBS) as it is relatively difficult to break down.
Lactose intolerance is a digestive reaction to the sugar found in milk.