A new study finds milk is no exception when it comes to milk allergy.
“The evidence for the milk allergy hypothesis has not been compelling,” Dr. Joanne Pohl, a professor of dermatology at the University of New Mexico and an author of the study, said in a release.
The new study, which involved 2,000 children in Manitoba, found children who consumed milk at a high risk of milk allergy had lower levels of antibodies to milk proteins than did children who drank milk at low risk.
In other words, milk allergy is associated with an abundance of milk proteins, not just one or two.
“That’s something that we didn’t know before,” Pohl said.
“But we now have data that shows that the higher you consume milk, the more antibodies you have.”
The results of the new study were published in the journal Dermatology.
A similar study that looked at the association between dairy and milk allergies in a similar group of children in New Zealand found a similar result.
“It was really exciting to see this pattern in New Jersey,” said study author Rachael J. Smith, a senior research associate at the Mayo Clinic in Rochester, Minnesota.
“This is really a big deal, because milk is really the most common dairy food in our diet.
There’s lots of dairy products that we think are good for us.”
While dairy products do have many health benefits, they are not a perfect food for all allergies.
The American Academy of Allergy, Asthma and Immunology warns that dairy products can contain high amounts of lactose, a sugar that’s present in milk but not in most other dairy products.
This is due to the fact that the proteins in milk are naturally low in carbohydrates and therefore absorb more of the sugars than do the fats.
Studies have found that some dairy foods, such as yogurt, may contain lactose.
If your milk is lactose-free, it may contain gluten, an ingredient that can lead to celiac disease, which affects around 1 in 3 people.
Dairy products that are gluten-free include almond milk, almond milk powder, and soy milk.
“There’s a lot of research out there that indicates that the gluten in milk and soy products, the gluten that’s in dairy, is associated to celusitis,” Smith said.
People with celiac can develop symptoms similar to celibacy when they eat dairy products such as dairy products, including dairy products with cheese, cheese products with milk, or dairy products containing whey, the main protein in milk.
But this type of gluten intolerance is more common in people who have a genetic predisposition to develop celiac.
People who have celiac and a genetic susceptibility to develop it can have problems with their digestive system, including an increased sensitivity to gluten.
It’s not known whether a person’s sensitivity to dairy proteins is related to their sensitivity to other foods that contain milk proteins.
Some studies have found a link between dairy allergies and a variety of other diseases, including diabetes, asthma, and depression.
There have also been studies linking dairy and cancer.
The study found dairy milk consumption was associated with lower levels, in the children, of antibodies against milk proteins and antibodies to other milk proteins such as casein and casein-rich milk, whey protein, and whey isolate.
“Our findings are quite consistent with what has been shown in animal studies, that exposure to dairy is associated in a positive association with milk allergy,” Smith explained.
“And that’s a really important finding.”
The findings of the research could help doctors decide which foods, if any, should be added to a person a person should be getting regular milk from a milk source.
“If we’re going to get a lot more people to get regular milk, then the milk should be coming from a cow and a dairy cow,” Pichl said.