Allergic Colitis in Infants Related to Cow’s Milk: Clinical Characteristics, Pathologic Changes, and Immunologic Findings

Rectal bleeding in neonates is an alarming sign that suggests a possible serious underlying condition, such as infection or bleeding disorder that would necessitate hospitalization and prompt intervention. We report a case of eosinophilic gastroenteritis caused by cow’s milk protein allergy in a one-day-old infant, who presented with frankly bloody stools associated with massive gastrointestinal and peripheral blood eosinophilia prior to initiation of enteral feedings. The patient’s outcome was favorable, with complete spontaneous recovery in one week, after a period of bowel rest, parenteral nutrition, and use of amino acid formula. The eosinophilia was also transient and gradually resolving by two months of age. Rectal bleeding secondary to allergic colitis caused by cow’s milk sensitization may occur in neonates, and failure to appreciate this possibility may lead to inappropriate diagnostic or therapeutic intervention.

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Clinical characteristics and causative food types of immediate-type cow's milk and egg white allergy in children

Allergy Asthma & Respiratory Disease ◽

10.4168/aard.2017.5.6.351 ◽

2017 ◽

Vol 5 (6) ◽

pp. 351 ◽

Cited By ~ 1

Author(s):

Eunjoo Lee ◽

Kyunguk Jeong ◽

Ji Young Lee ◽

Taek Ki Min ◽

Minji Kim ◽

...

Keyword(s):

Clinical Characteristics ◽

Egg White ◽

Cow’S Milk ◽

Cow's Milk

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Allergic proctocolitis causing hematochezia in preterm twins

Nepal Mediciti Medical Journal ◽

10.3126/nmmj.v1i1.34477 ◽

2020 ◽

Vol 1 (1) ◽

pp. 23-26

Author(s):

Bipin Karki ◽

Varsha Verma ◽

Ritesh Shrestha ◽

Suchita Shrestha Joshi

Keyword(s):

Breast Milk ◽

Infant Formula ◽

Cow’S Milk ◽

Term Infants ◽

Pneumatosis Coli ◽

Cow's Milk ◽

Markers Of Inflammation ◽

Expressed Breast Milk ◽

Allergic Colitis ◽

Allergic Proctocolitis

Allergic colitis due to cow’s milk or soy protein in commercially prepared infant formula or due to ingestion of breast-milk of mothers who are ingesting cow’s milk is a known cause of colitis occurring in infants. Allergic colitis can occur within days, weeks or months of birth and should be considered as a differential diagnosis in any infant presenting with hematochezia. Typically, there is a significant delay in the onset of milk allergy in premature infants compared to full term infants. We report a case of premature twin neonates who presented with profuse rectal bleeding during second week of life. The infants had been feeding expressed breast milk since birth and the nursing mother had been drinking cow’s milk. The infants had pneumatosis coli suggestive of inflammation of the colon while biochemical and hematological markers of inflammation were normal. Expressed breast milk was re-introduced after eliminating dairy from mother’s diet for 5 days. The infants were fed on mother’s milk and top up of hydrolyzed infant formula as required. Both the twins remained well.

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Intolerance to hydrolysed cow's milk proteins in infants: clinical characteristics and dietary treatment

Clinical & Experimental Allergy ◽

10.1046/j.1365-2222.2000.00925.x ◽

2000 ◽

Vol 30 (11) ◽

pp. 1598-1603 ◽

Cited By ~ 90

Author(s):

A. Carroccio ◽

F. Cavataio ◽

G. Montalto ◽

D. D'Amico ◽

L. Alabrese ◽

...

Keyword(s):

Clinical Characteristics ◽

Milk Proteins ◽

Dietary Treatment ◽

Cow’S Milk ◽

Cow's Milk ◽

Cow’S Milk Proteins

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Digestibility and Assimilation of Cow's Milk

Scientific American ◽

10.1038/scientificamerican03151884-6833csupp ◽

1884 ◽

Vol 17 (428supp) ◽

pp. 6833-6833

Keyword(s):

Cow’S Milk ◽

Cow's Milk

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Whey as an indicator for standardizing cow’s milk fat percentage for cheese production

International Journal of Business and Applied Social Science ◽

10.33642/ijbass.v6n3p3 ◽

2020 ◽

pp. 33-39

Author(s):

Prof. Asoc. Dr. Shurki MAXHUNI ◽

Prof.Asiss.Dr.Nerimane BAJRAKTARI

Keyword(s):

Milk Fat ◽

Economic Indicator ◽

Peculiar Feature ◽

Cow’S Milk ◽

Fat Percentage ◽

Cow's Milk ◽

Physical Chemical ◽

Heated Milk ◽

Sweet Whey ◽

Acid Whey

The dairy industry seems to have convinced the food industry that whey is a miracle product. The list of supposed benefits it gives to food is as long as your arm. Some of the benefits may be real. Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1. Whey is also a great way to add sweetness to a product without having to list sugar as an ingredient as whey contains up to 75% lactose. And it sounds healthy. This study is done to research the examinations for the production of mozzarella cheese from Cow’s milk, after research and analyses of a physical-chemical peculiar feature of whey from coagulum. We have followed the processes from the drying of whey from the coagulum analyzer's physical-chemical peculiar feature. We carried out three experiments. For every experiment, we took three patterns and analyzed the physical-chemical. The calculation was appraised statistically. This paper deals with the research of% of whey fat during the process of milk production from standardized to non-standardized milk. Where% of whey fat should be an economic indicator for standardizing milk for dairy production.

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