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COUNCIL ON FOODS AND NUTRITION |

Sensitivity to Cow's Milk

Douglas C. Heiner, MD; John F. Wilson, MD; M. Eugene Lahey, MD
JAMA. 1964;189(7):563-567. doi:10.1001/jama.1964.03070070035009.
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SEVERAL REVIEWS dealing with various aspects of sensitivity to cow's milk have been published in recent years.1-3 This report will point out why milk sensitivity is a complex subject not amenable to easy study or broad generalizations, and it will present a few emerging concepts based on laboratory and clinical observations.

Clinical sensitivity to cow's milk has been estimated to occur in 0.3% to 7% of all children.3 Thus, a significant number of sensitive subjects will be seen by the practitioner who cares for pediatric patients even though the vast majority of children may ingest milk without ill effect. Among the factors which occasionally seem to play important roles in the pathogenesis of sensitivity to cow's milk are age, infection, and, less frequently, emotional stress; genetic factors, however, may be a more basic cause than any of these. Laboratory studies have supported some of these theories by demonstrating

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The American Medical Association is accredited by the Accreditation Council for Continuing Medical Education to provide continuing medical education for physicians. The AMA designates this journal-based CME activity for a maximum of 1 AMA PRA Category 1 CreditTM per course. Physicians should claim only the credit commensurate with the extent of their participation in the activity. Physicians who complete the CME course and score at least 80% correct on the quiz are eligible for AMA PRA Category 1 CreditTM.
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