Tolerance to baked milk in Brazilian children with persistent cow’s milk allergy
نویسندگان
چکیده
Methods Patients with cow ́s milk allergy, over 4 years-old, were submitted to oral challenge with baked milk, from January to November, 2013, at Universidade de São Paulo, Brazil. The tested product was a muffin that contained 2,8 g milk protein and was baked at 350° F in an oven for 30 minutes. The challenge was made under physician supervision and at the first sign of allergy reaction it was discontinued, and the patient received the proper medical assistance.
منابع مشابه
Anaphylaxis to Baked Milk: A Case Presentation and Review of Literature
Milk allergy is the most common food allergy among young children, affecting 2% of children and up to 8.4% of those with atopic dermatitis [1,2]. Previously, milk allergic children were advised to strictly avoid foods that contain milk and traces of milk products. However, more recent studies demonstrated that 75% of milk allergic children are able to tolerate extensively heated (baked) milk pr...
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There is emerging evidence that children with egg and cow's milk allergy who can tolerate these allergens cooked in baked goods are more likely to develop tolerance. As a result a hypothesis has arisen that exposure to egg and milk in baked goods may hasten tolerance development; however, it is unclear whether children who develop tolerance do so because they have ingested low levels of egg or ...
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