Milk allergy and lactose intolerance are two completely different conditions, with very different potential risks as well as treatment. Food allergies occur when the immune system excessively produces a type of molecule called IgE, which specifically targets a particular food protein. Cow's milk contains several proteins to which IgE can be formed. Once "sensitized" by production of these IgE antibodies, ingestion of products containing cow's milk can produce a variety of allergic symptoms involving the skin (hives, swelling, itching), the respiratory tract (stuffy nose, coughing, wheezing), the gastrointestinal tract (abdominal pain, diarrhea, vomiting), or other systems -- and with repeated exposure to even tiny amounts, the reaction often worsens progressively and may culminate in full-blown anaphylaxis (the most severe of allergic reactions, which can be life-threatening).
Lactose intolerance, on the other hand, is the inability to digest the sugar portion of milk called lactose. This is caused by the lack of an enzyme called lactase, which is necessary in order to break down this sugar. This is a very common condition in adults, as well as in many children. Symptoms may be minimal when ingesting small amounts of lactose, but worsen with larger amounts. However, symptoms do not progress to more severe or widespread systemic reactions as seen with milk allergy. Persons with lactose intolerance can generally tolerate lactose-free milk, or any milk product if preceded by a lactase enzyme tablet available at most grocery stores and pharmacies.
Take home message: If you develop respiratory or skin symptoms in addition to intestinal symptoms after drinking milk, it may be dangerous to continue having milk products in your diet; stop until you can have allergy testing done to confirm whether milk allergy is the problem.
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