“Children who drink raw milk are at a significant lower risk of developing asthma and allergies than those consuming safer pasteurized version.
Researchers from Swiss Tropical and Public Health Institute in Basel interviewed a group of European parents about their children’s milk consumption while collecting 800 milk samples from the participants’ households, Reuters reported.
Results showed that kids who drank raw milk had a 41 percent lower risk of asthma compared to those only using store-bought milk.
Raw milk drinker children were also about half as likely to develop hay fever, researchers wrote in the Journal of Allergy and Clinical Immunology.
Researchers found that the protective effect of raw milk was associated with whey proteins, such as BSA and alpha-lactalbumin, which possibly help children’s immune system development. These helpful proteins are usually destroyed by heat during boiling or pasteurization process.
Previous studies had also showed an association between drinking raw milk and lower risk of asthma, allergy and hay fever but the new research is the first to target certain components in the milk that might be protective….”
Farm milk consumption has been identified as an exposure that might contribute to the protective effect of farm life on childhood asthma and allergies. The mechanism of action and the role of particular constituents of farm milk, however, are not yet clear.
We sought to investigate the farm milk effect and determine responsible milk constituents.
In rural regions of Germany, Austria, and Switzerland, a comprehensive questionnaire about farm milk consumption and other farm-related exposures was completed by parents of 8334 school-aged children, and 7606 of them provided serum samples to assess specific IgE levels. In 800 cow’s milk samples collected at the participants’ homes, viable bacterial counts, whey protein levels, and total fat content were analyzed. Asthma, atopy, and hay fever were associated to reported milk consumption and for the first time to objectively measured milk constituents by using multiple regression analyses.
Reported raw milk consumption was inversely associated to asthma (adjusted odds ratio [aOR], 0.59; 95% CI, 0.46-0.74), atopy (aOR, 0.74; 95% CI, 0.61-0.90), and hay fever (aOR, 0.51; 95% CI, 0.37-0.69) independent of other farm exposures. Boiled farm milk did not show a protective effect. Total viable bacterial counts and total fat content of milk were not significantly related to asthma or atopy. Increased levels of the whey proteins BSA (aOR for highest vs lowest levels and asthma, 0.53; 95% CI, 0.30-0.97), α-lactalbumin (aOR for interquartile range and asthma, 0.71; 95% CI, 0.52-0.97), and β-lactoglobulin (aOR for interquartile range and asthma, 0.62; 95% CI, 0.39-0.97), however, were inversely associated with asthma but not with atopy….”