Most children who are allergic to cow’s milk tolerate yogurt

Kucukosmanoglu, Ercan; Özen, Evrim; Eltan, Sevgi Bilgiç; Özkars, Mehmet Yaşar; Keskin, Özlem

doi:10.1177/0300060518790430

Cited by 8 publications

(8 citation statements)

References 27 publications

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“…Reported food processing measures that help patients tolerate processed food in clinical trials are listed in Table 1. For some FA subjects, strict avoidance diet is no longer a necessity and their quality of life has improved [93][94][95]. Certain processing methods can even exert immune-modulatory effects and increase host tolerance to allergenic foods.…”

Section: Processing Methods and Oral Tolerancementioning

confidence: 99%

See 1 more Smart Citation

Fighting Food Allergy by Inducing Oral Tolerance: Facts and Fiction

Yang

Liang

Xing

et al. 2021

Int Arch Allergy Immunol

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The prevalence of food allergy (FA) is increasing, and there is an urgent need to take effective measures against it. One important measure is the avoidance diet, which shows a disadvantage, especially in case of accidental exposure. Oral tolerance restoration sheds new light on the control of FA. Oral tolerance is naturally a state of systemic unresponsiveness of the gastrointestinal tract to food antigens and its restoration can be a clinical therapy for FA. Its immune basis lies on the intestinal mucosal immune system and factors, such as gut microbiota and food processing methods, are also important. This review presents recent advances in oral tolerance and its closely related factors.

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Section: Processing Methods and Oral Tolerancementioning

confidence: 99%

“…Reported food processing measures that help patients tolerate processed foods in clinical trials[94,97,98,100,102,105,106,[117][118][119][120][121][122][123][124][125][126][127][128][129][130][131] …”

mentioning

confidence: 99%

Fighting Food Allergy by Inducing Oral Tolerance: Facts and Fiction

Yang

Liang

Xing

et al. 2021

Int Arch Allergy Immunol

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“…Numerous clinical studies have indicated that a large subset of children who react to unheated milk can tolerate extensively heated or fermented forms of these foods. These studies showed that among CMA children, 60-80% can eat extensively baked milk products (muffins, waffles, cakes, and breads), 60-70% can ingest fermented milk (yogurt) without presenting any adverse reactions, and about 60% can tolerate parmesan aged for 36 months (71)(72)(73)(74)(75)(76).…”

Section: Driving Immune System Function Through Baked Milk Products and Milk Laddermentioning

confidence: 99%

Immunonutrition for Pediatric Patients With Cow's Milk Allergy: How Early Interventions Could Impact Long-Term Outcomes

et al. 2021

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Cow's milk allergy (CMA) is one of the most common food allergies and one of the main causes of food-induced anaphylaxis in the pediatric age. Moreover, up to 45% of CMA children develop other atopic manifestations later in life, a phenomenon commonly named atopic march. Thus, CMA imposes a significant cost to health care systems as well as to families, and has emerged as one of the most expensive allergic diseases. The immunonutrition strategy builds its foundation on the ability of selected dietary factors to modulate immune system development and function. Recent studies highlighted the potential of immunonutrition in the management of CMA. This review is focused on the mechanisms and long-term clinical outcomes of the immunonutrition approach in children with CMA.

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“…After cooling, the growth of streptococci, lactobacilli, and bifidobacteria was checked as described previously [13,30]. All drinks contained~10 9 cfu/g of streptococci,~10 9 cfu/g of lactobacilli, and~1 × 10 8 cfu/g of bifidobacteria.…”

Section: Yogurt Drinksmentioning

confidence: 99%

“…It was also reported that yogurt intake in a total dose of 200 g was tolerated by 64% of the children with systemic cow milk allergy, regardless of the types of adverse effects these children had after consuming cow's milk [8]. However, many CMA patients do not tolerate commercially available milk-based fermented products, even yogurts [8,9]. According to Food and Agriculture Organization (FAO)/World Health Organization (WHO) standards, yogurt is made of cow's milk fermented by symbiotic yogurt cultures of Lactobacillus delbrueckii subsp.…”

Section: Introductionmentioning

confidence: 99%

Effect of Low-Immunogenic Yogurt Drinks and Probiotic Bacteria on Immunoreactivity of Cow’s Milk Proteins and Tolerance Induction—In Vitro and In Vivo Studies

Wróblewska

Kaliszewska-Suchodoła²,

Fuc

et al. 2020

Nutrients

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There is no effective therapy for milk allergy. The role of lactic acid bacteria (LAB) and probiotics in protection against allergy-related outcomes is still under investigation. The aim of the study was to evaluate the immunomodulative and therapeutic potential of yogurt drinks in cow’s milk allergy (CMA) management. We compared immunoreactivity of α-casein (α-CN), β-casein (β-CN), κ-casein (κ-CN), α-lactalbumin (α-LA), and β-lactoglobulin (β-LG) in 27 yogurt drinks fermented with different basic yogurt cultures, or yogurt cultures enriched with Lactobacillus plantarum and/or Bifidobacterium lactis strains, by competitive ELISA assay. Drinks with the lowest antigenic potential were used as allergoids for CMA therapy. BALB/c mice were sensitized via intraperitoneal injection of α-CN + β-LG mixture with aluminum adjuvant, and gavaged with increasing doses of selected low-immunogenic drinks (YM—basic, or YM-LB—enriched with L. plantarum and B. lactis) to induce tolerance. Milk- or phosphate-buffered saline (PBS)-dosed mice served as controls. Compared to milk, the immunoreactivity of proteins in drinks increased or decreased, depending on the bacterial sets applied for fermentation. Only a few sets acted synergistically in reducing immunoreactivity. The selected low-immunogenic drinks stimulated allergic mice for profiling Th2 to Th1 response and acquire tolerance, and the effect was greater with YM-LB drink, which during long-lasting interventional feeding strongly increased the secretion of regulatory cytokines, i.e., IL-10 and TGF-β, and IgA and decreased IL-4, IgE, and anti-(α-CN + β-LG) IgG1. The studies revealed variations in the potency of yogurt bacteria to change allergenicity of milk proteins and the need for their strict selection to obtain a safe product for allergy sufferers. The YM-LB drink with reduced antigenic potential may be a source of allergoids used in the immunotherapy of IgE mediated CMA, but further clinical or volunteer studies are required.

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Most children who are allergic to cow’s milk tolerate yogurt

Cited by 8 publications

References 27 publications

Fighting Food Allergy by Inducing Oral Tolerance: Facts and Fiction

Fighting Food Allergy by Inducing Oral Tolerance: Facts and Fiction

Immunonutrition for Pediatric Patients With Cow's Milk Allergy: How Early Interventions Could Impact Long-Term Outcomes

Effect of Low-Immunogenic Yogurt Drinks and Probiotic Bacteria on Immunoreactivity of Cow’s Milk Proteins and Tolerance Induction—In Vitro and In Vivo Studies

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