Duration of a cow-milk exclusion diet worsens parents’ perception of quality of life in children with food allergies

Indinnimeo, Luciana; Baldini, Luca; Vittori, Valentina De; Zicari, Anna Maria; Castro, Giovanna De; Tancredi, Giancarlo; Lais, Giulia; Duse, Marzia

doi:10.1186/1471-2431-13-203

Cited by 25 publications

(35 citation statements)

References 36 publications

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“…Although the new challenge sequence approach requires additional study visits, the main benefit for the patient is that they may add many other milk products to their diet. This expansion of safe milk products has a positive impact, not only in terms of the patient's quality of life, but for parents and other caregivers as well, largely reducing stress levels and promoting social communication with others …”

Section: Discussionmentioning

confidence: 99%

A new Luminex‐based peptide assay to identify reactivity to baked, fermented, and whole milk

Saçkesen

Suárez‐Fariñas

Silva

et al. 2018

Allergy

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Section: Discussionmentioning

confidence: 99%

A new Luminex‐based peptide assay to identify reactivity to baked, fermented, and whole milk

Saçkesen

Suárez‐Fariñas

Silva

et al. 2018

Allergy

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“…Because it is present in so many processed foods, cow’s milk protein allergy is associated with a major burden for patients and families [ 8 ]. Its negative impact on quality of life [ 9 ] and the burden of cow’s milk diet exclusion [ 10 ] have been well documented. Identification of heated milk tolerance can lead to a relaxation of the diet, making it easier to follow.…”

Section: Introductionmentioning

confidence: 99%

Powder milk: a user-friendly and safe product for heated-milk food challenge?

Cherkaoui

Bégin

Paradis

et al. 2015

Allergy Asthma Clin Immunol

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BackgroundPrevious studies have reported that up to 75 % of milk allergic subjects tolerate heated milk products. However, the food used for heated milk challenge is often prepared in a non-standardized manner by the parents at home, which may prove inconvenient and even sometimes raise concerns with regards to test validity. Instant skim milk powder is made by a food process that involves heating skim milk to up to 250 °C (390 °F) for up to 30 min which ought to be sufficient to denature thermo-labile proteins.ObjectiveTo appraise the use of instant skim milk for the purpose of heated milk food challenge.MethodsWe reviewed all oral food challenges to instant skim milk powder performed at Sainte-Justine University Hospital Center in Montreal, Canada between November 2008 and January 2013 (cumulative dose of 4 g proteins).ResultsDuring the study period, 39 children underwent an open food challenge to instant skim milk powder. Thirty patients (76.9 %) passed the challenge without clinical reaction, of which 26 successfully introduced heated milk products at home. The remaining four children reported intermittent mild reactions to specific forms of heated milk goods while they tolerated others. Subjects’ clinical and paraclinical characteristics were comparable to previous cohorts evaluating baked milk challenge, which reported similar rates of heated milk positive challenges, ranging from 17 to 28 %.ConclusionChallenge with instant skim milk powder could be a safe, convenient and easily standardizable alternative to home baked food for heated milk challenge. Further controlled studies are needed before this can be implemented to practice.

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“…Elimination diets are detrimental to health as they can be associated with nutritional deficiencies and increased anxiety among patients and families. Liberalizing the diet to include safe foods that are tolerated by the patient is essential in improving quality of life 40. OFCs are associated with a transient increase in parental anxiety, but, in the long-term, parents and patients report improved quality of life 41,42…”

Section: Methodsmentioning

confidence: 99%

Diagnosis and management of food allergies: new and emerging options: a systematic review

O’Keefe¹,

Schryver²,

Mill³

et al. 2014

JAA

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It is reported that 6% of children and 3% of adults have food allergies, with studies suggesting increased prevalence worldwide over the last few decades. Despite this, our diagnostic capabilities and techniques for managing patients with food allergies remain limited. We have conducted a systematic review of literature published within the last 5 years on the diagnosis and management of food allergies. While the gold standard for diagnosis remains the double-blind, placebo-controlled food challenge, this assessment is resource intensive and impractical in most clinical situations. In an effort to reduce the need for the double-blind, placebo-controlled food challenge, several risk-stratifying tests are employed, namely skin prick testing, measurement of serum-specific immunoglobulin E levels, component testing, and open food challenges. Management of food allergies typically involves allergen avoidance and carrying an epinephrine autoinjector. Clinical research trials of oral immunotherapy for some foods, including peanut, milk, egg, and peach, are under way. While oral immunotherapy is promising, its readiness for clinical application is controversial. In this review, we assess the latest studies published on the above diagnostic and management modalities, as well as novel strategies in the diagnosis and management of food allergy.

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Duration of a cow-milk exclusion diet worsens parents’ perception of quality of life in children with food allergies

Cited by 25 publications

References 36 publications

A new Luminex‐based peptide assay to identify reactivity to baked, fermented, and whole milk

A new Luminex‐based peptide assay to identify reactivity to baked, fermented, and whole milk

Powder milk: a user-friendly and safe product for heated-milk food challenge?

Diagnosis and management of food allergies: new and emerging options: a systematic review

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