A Uncuoglu1, N Yologlu2, I E Simsek2, Z S Uyan3, M Aydogan4. 1. Division of Pediatric Gastroenterology Hepatology and Nutrition, Kocaeli University Faculty of Medicine, Umuttepe Yerleskesi, 41380 İzmit, KOCAELİ, Turkey. 2. Division of Pediatric Allergy and Immunology, Kocaeli University Faculty of Medicine, Umuttepe Yerleskesi, 41380 İzmit, KOCAELİ, Turkey. 3. Division of Pediatric Pulmonology, Kocaeli University Faculty of Medicine, Umuttepe Yerleskesi, 41380 İzmit, KOCAELİ, Turkey. 4. Division of Pediatric Allergy and Immunology, Kocaeli University Faculty of Medicine, Umuttepe Yerleskesi, 41380 İzmit, KOCAELİ, Turkey. Electronic address: mmetinaydogan@hotmail.com.
Abstract
BACKGROUND: IgE-mediated cow's milk allergy (CMA) has been shown consistent in milder heated-milk tolerant and severe heated-milk reactant groups in patients older than two years. Little is known whether fermentation of milk gives rise to similar clinical phenotypes. We aimed to determine the influence of extensively heated and fermented cow's milk on the IgE-mediated and non-IgE-mediated CMA in children younger than two years. METHODS: Subjects followed with the diagnosis of IgE-mediated and non-IgE-mediated CMA for at least six months underwent unheated milk challenge. IgE-mediated and non-IgE-mediated groups were categorised as unheated milk-reactive and tolerant, separately. Unheated milk-reactive groups were further challenged sequentially with fermented milk (yoghurt) and baked milk, 15 days apart. Allergy evaluation with skin tests, prick-to-prick tests and atopy patch tests were performed. RESULTS: Fifty-seven children (median age: 14 months; range: 7-24 months) underwent unheated milk challenge. Eleven of 27 children with IgE-mediated CMA and 14 of 30 children with non-IgE-mediated CMA tolerated unheated milk. Among subjects who reacted to unheated milk; 15 of 16 subjects (93%) with IgE-mediated CMA also reacted to yoghurt, whereas 11 of 16 subjects (68%) with non-IgE-mediated CMA tolerated fermented milk. Thirteen subjects (81%) of the unheated milk-reactive IgE-mediated group tolerated to heated milk. None of 16 subjects of unheated milk-reactive non-IgE-mediated group reacted to baked milk. CONCLUSION: The majority of children under the age of two years with both IgE-mediated and non-IgE-mediated CMA tolerated baked-milk products. Yoghurt was tolerated in two thirds of unheated milk reactive patients suffering from non-IgE-mediated CMA.
BACKGROUND:IgE-mediated cow's milk allergy (CMA) has been shown consistent in milder heated-milk tolerant and severe heated-milk reactant groups in patients older than two years. Little is known whether fermentation of milk gives rise to similar clinical phenotypes. We aimed to determine the influence of extensively heated and fermented cow's milk on the IgE-mediated and non-IgE-mediated CMA in children younger than two years. METHODS: Subjects followed with the diagnosis of IgE-mediated and non-IgE-mediated CMA for at least six months underwent unheated milk challenge. IgE-mediated and non-IgE-mediated groups were categorised as unheated milk-reactive and tolerant, separately. Unheated milk-reactive groups were further challenged sequentially with fermented milk (yoghurt) and baked milk, 15 days apart. Allergy evaluation with skin tests, prick-to-prick tests and atopy patch tests were performed. RESULTS: Fifty-seven children (median age: 14 months; range: 7-24 months) underwent unheated milk challenge. Eleven of 27 children with IgE-mediated CMA and 14 of 30 children with non-IgE-mediated CMA tolerated unheated milk. Among subjects who reacted to unheated milk; 15 of 16 subjects (93%) with IgE-mediated CMA also reacted to yoghurt, whereas 11 of 16 subjects (68%) with non-IgE-mediated CMA tolerated fermented milk. Thirteen subjects (81%) of the unheated milk-reactive IgE-mediated group tolerated to heated milk. None of 16 subjects of unheated milk-reactive non-IgE-mediated group reacted to baked milk. CONCLUSION: The majority of children under the age of two years with both IgE-mediated and non-IgE-mediated CMA tolerated baked-milk products. Yoghurt was tolerated in two thirds of unheated milk reactive patients suffering from non-IgE-mediated CMA.
Authors: Ercan Küçükosmanoğlu; Evrim Özen; Sevgi Bilgiç Eltan; Mehmet Yaşar Özkars; Özlem Keskin Journal: J Int Med Res Date: 2018-08-09 Impact factor: 1.671
Authors: Nicolette W de Jong; Marloes E van Splunter; Joyce A M Emons; Kasper A Hettinga; Roy Gerth van Wijk; Harry J Wichers; Huub F J Savelkoul; Aline B Sprikkelman; R J Joost van Neerven; Liu Liu; Gerbrich van der Meulen; Irene Herpertz; Yvonne C M Duijvestijn; Mijke Breukels; Marianne I Brouwer; Jaap Schilperoord; Olga van Doorn; Berber Vlieg-Boerstra; Jochum van den Berg; Linette Pellis; Severina Terlouw; Astrid I Hendriks; Marco W J Schreurs; Frank E van Boven; Nicolette J T Arends Journal: Nutrients Date: 2022-01-31 Impact factor: 5.717