Source material: Different types of hard cheese
Cheese is one of the most important allergens involved in food allergy in adults.
Skin reactivity to cheese has been reported.
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.
Hippocrates may well have been the first to describe intolerance to cheese.The making of cheese predates biblical times and innumerable varieties are commercially available. Rennet cheeses such as Cheddar, and other types of hard cheeses ripen with the help of bacteria. Cheese analogs (imitation products) are all based on casein as a protein source. Some soybean protein isolates have been used as protein extenders in cheese replacing up to the 30% of the casein.
Egg lysozyme is added to some types of hard cheese as a preservative.
Skin reactivity to cheese has been reported (1). Allergy-like non-immune response to cheese may be caused by tyramine (2). Cheeses may also be rich in histamine (3). 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 (4).
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- Egger, J; Wilson, J; Carter, CM; Turner, MW; Soothill, JF. Is migraine food allergy? Lancet; 1983; Oct 15: 865-868.
- Taylor, S; Stratton, J; Nordlee, J. Histamine poisoning (scombroid fish poisoning): An allergy-like intoxication. ClinToxicol;1989;27: 225-240.
- Wüthrich, B. Zur Nahrungsmittel allergie. Häufigkeit der Symptome und der allergieauslösenden Nahrungsmittel bei 402 Patienten Kuhmilchallergie - Nahrungsmittel und Neurodermitis atopica. Allergologie; 1993; 16: 280-287.