In recent months, allergists and researchers have observed a concerning increase in yogurt allergy cases, particularly among young adults and children. This surge has been partially attributed to changes in dairy processing methods, including the use of new bacterial strains in fermentation and alterations in pasteurization techniques. A study published in the Journal of Allergy and Clinical Immunology suggests that modern yogurt production may introduce novel proteins that trigger immune responses in susceptible individuals.
Traditionally, yogurt allergies were considered rare, often confused with lactose intolerance. However, new data indicates that the immune-mediated reactions—such as hives, swelling, and anaphylaxis—are becoming more prevalent. Dr. Emily Carter, an allergist at the National Institute of Allergy and Infectious Diseases, explains that the shift toward probiotic-rich yogurts containing diverse bacterial cultures may be a contributing factor. “Some individuals may develop sensitivities to specific strains of bacteria or proteins produced during fermentation,” she notes.
Additionally, the rise in plant-based yogurt alternatives has not necessarily reduced allergy risks. Many dairy-free yogurts contain allergens like soy, nuts, or coconut, which can also provoke reactions. Experts recommend that individuals experiencing unexplained allergic symptoms after consuming yogurt undergo comprehensive testing to identify the exact trigger.
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