Unexpected Cow's Milk Proteins in a "Vegan" Easter Egg as a Cause of Anaphylaxis.

BACKGROUND

Cow's milk is the most frequent cause of food allergies in children, with caseins and β-lactoglobulin being considered the main allergens. Concerningly, numerous international agencies have highlighted a growing risk of allergic reactions in milk-allergic individuals after the consumption of products labelled as "vegan".

OBJECTIVES

We describe the case of a 3.5-year-old boy with a history of a food allergy to milk who complained of anaphylactic clinical symptoms after eating a vegan Easter egg. The aim of this study was to confirm the cause of the clinical symptoms, searching for the possible presence of milk proteins in the vegan chocolate.

METHODS

An experimental approach based on electrophoretic (SDS-PAGE) and immunoenzymatic techniques (ELISA) was applied.

RESULTS

SDS-PAGE indicated the presence of milk proteins, which was confirmed and quantified via ELISA (3034 ± 115 mg/kg).

CONCLUSIONS

The data obtained demonstrate that the severe clinical symptoms were due to the unexpected presence of milk proteins in a vegan product, underlining the critical need for rigorous allergen quality control throughout the food industry.