COW'S MILK ALLERGY AND POSSIBLE DIETETICS SUBSTITUTES

Abstract

Cow's milk allergy was diagnosed in 2 a 3% of the general populations of infants in the first three years old and it is the most common food allergy. The substitute must be of high nutritional quality, destined to take care of to the nutritional necessities as well as that have no or little cross-reactivity with cow's milk proteins. Still, studies come being carried through in the direction to verify the effect of different treatments in the allergenicity of cow's milk The works is characterized for a review about cow's milk protein allergy in what it says respects about principal allergens, possible substitutes and the effect of some treatments on the allergenicity of proteins of the cow milk.