1. A method of reducing the risk of allergies in a child aged about two years or older, comprising the step of administering to the child, when the child is an infant, a food composition comprising a source of fat or lipids, a source of carbohydrates and a protein source containing whey proteins and casein proteins, where the ratio of whey proteins to casein proteins in the protein source is from about 50:50 to about 70:30 by weight, and where the degree of hydrolysis of whey proteins and casein proteins, constituting a protein source is from about 4% to about 10%. 2. The method of claim 1, wherein the food composition further comprises a probiotic source. The method of claim 2, wherein the probiotic source comprises a probiotic selected from the group consisting of Lactobacillus species, Lactobacillus rhamnosus GG, Bifidobacterium species, Bifidobacterium longum, Bifidobacterium animal subsp. lactis BB-12 and combinations thereof. 4. The method of claim 3, wherein the probiotic source comprises Lactobacillus rhamnosus GG. 5. The method according to claim 1, wherein the child has a family history of allergies. The method of claim 1, wherein the child is at risk of developing one or more allergic manifestations selected from the group consisting of allergic colitis, allergic enterocolitis, allergic esophagitis, allergic gastroesophagitis, allergic urticaria, atonic dermatitis, allergic reaction to cow's milk, allergic reactions to the egg, an allergic reaction to soy, an allergic reaction to house dust, an allergic reaction to ticks, inflammation of the intestines and their combination. 7. The method of claim 1, wherein administering the food composition increases concentration1. Способ снижения риска возникновения аллергий у ребенка в возрасте приблизительно двух лет или старше, включающий стадию введения ребенку, когда ребенок является младенцем, пищевой композиции, содержащей источник жиров или липидов, источник углеводов и источник белка, содержащий белки молочно
