Abstract

commonly seen food allergy in Turkey is cow’s milk protein allergy. In this study, cow’s milk protein allergy was examined from the perspective of family doctors and levels of knowledge were measured with a face-to-face questionnaire.
Material and Methods: The responses of 210 (146 males, 60 females) family doctors who completed the questionnaire by participating in the study and the relationship of these answers with professional experience (Professional Experience; 1-10 years / 11-30 years).
Results: Family physicians; 99 (47.1%) had previously encountered milk allergy, 162 (72.1%) knew the age at which cow’s milk allergy is seen, 51 (24.3%) knew to what extent the allergy could recover, 65 (31%) knew the clinical conditions related to cow’s milk allergy, 97 (46.2%) knew that diet could create cow’s milk allergy, 10 (4.8%) knew the tests that are used in food allergies, and 19 (9%) knew that formula could be involved in cow’s milk allergy.
Professional experience ranged from 1 to 27 years (1-10 years, n=151 / 11-30 years, n=59) No statistically significant difference was determined between the group with 1-10 years of experience and the group with 11-30 years of experience in respect of the level of knowledge of cow’s milk allergy.
Conclusion: In conclusion, family physicians should receive regular in-service training on allergy topics just as for other areas of medicine and the efficacy of the training should be evaluated with objective measurements.

Key words: Cow’s Milk; Family Doctor; Questionnaire.