Tolerance to baked and fermented cow's milk in children with IgE-mediated and non-IgE-mediated cow's milk allergy in patients under two years of age

Uncuoğlu, Ayşen; Yologlu, Nail; Şimşek, Işıl Eser; Uyan, Zeynep Seda; Aydoğan, Metin

doi:10.1016/j.aller.2017.02.008

Cited by 28 publications

(24 citation statements)

References 24 publications

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“…The allergic reactions after milk consumption were evaluated by skin prick and atopy patch tests. The authors observed that 15 out of 16 subjects (93%) with IgE-mediated CMA who reacted to unheated milk also reacted to yogurt, whereas 11 out of 16 subjects (68%) with non-IgE-mediated CMA tolerated fermented milk [104]. Similar results were obtained by Monaco et al, who observed that 36% of children with IgE-mediated milk allergy failed to oral food challenge with yogurt and this was associated with positive casein prick test [105].…”

Section: Fermented Dairy Products and Milk Allergysupporting

confidence: 61%

“…The in vivo application of dairy fermented products may be a risk of allergic reactions in young allergic children taking into consideration the type of hypersensitivity, as allergic reactions can be mediated or not by IgE. Uncuoglu et al studied the effect of extensively heated and fermented bovine milk (yogurt), administered to children below two years of age, on IgE-mediated and non-IgE-mediated CMA [104]. The study included children with IgE and non-IgE milk allergy who reacted to unheated milk after oral challenge and subjected them to the consumption of fermented and baked milk diet during 15 days.…”

Section: Fermented Dairy Products and Milk Allergymentioning

confidence: 99%

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Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products

Mecherfi

Todorov

Albuquerque

et al. 2020

Foods

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Food allergy is an IgE-mediated abnormal response to otherwise harmless food proteins, affecting between 5% and 10% of the world preschool children population and 1% to 5% adults. Several physical, chemical, and biotechnological approaches have been used to reduce the allergenicity of food allergens. Fermentation processes that contribute to technological and desirable changes in taste, flavor, digestibility, and texture of food products constitute one of these approaches. Lactic acid bacteria (LAB), used as starter cultures in dairy products, are a subject of increasing interest in fermentation of plant proteins. However, the studies designed to assess the impact of LAB on reduction of allergenicity of seed proteins are at an early stage. This review presents the current knowledge on food fermentation, with a focus on seed proteins that are increasingly used as ingredients, and its impacts on food potential allergenicity.

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Section: Fermented Dairy Products and Milk Allergysupporting

confidence: 61%

Section: Fermented Dairy Products and Milk Allergymentioning

confidence: 99%

Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products

Mecherfi

Todorov

Albuquerque

et al. 2020

Foods

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“…19,35 The guidelines also suggest not to exceed a total of 3 g of protein provide a consensus-based milk ladder, which has been constructed on the existing data that heating and fermentation reduce the allergenicity of cow's milk. [124][125][126] This step-wise reintroduction approach has gained popularity, 127…”

Section: How To Reintroduce/challeng E Food Allerg En S In B Re a Smentioning

confidence: 99%

Diagnosis and management of Non‐IgE gastrointestinal allergies in breastfed infants—An EAACI Position Paper

Meyer

Lozinsky

Fleischer

et al. 2019

Allergy

116

119

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It is well-established that food proteins, such as egg, soya, cow's milk and wheat, are detectable in breastmilk for many hours or days after ingestion. Exposure to these proteins is important to the process of developing tolerance but can also sometimes elicit IgE-mediated and non-IgE-mediated allergic symptoms in breastfed infants. Non-IgEmediated allergy, outside of food protein-induced allergic proctocolitis and eosinophilic oesophagitis, is not well understood, leading to variations in the diagnosis and management thereof. A primary objective of the European Academy for Allergy and Clinical Immunology is to support breastfeeding in all infants, including those with food allergies. A Task Force was established, to explore the clinical spectrum of non-IgE-mediated allergies, and part of its objectives was to establish diagnosis and management of non-IgE-mediated allergies in breastfed infants. Eight questions were formulated using the Patient, Intervention, Comparison, Outcome (PICO) system and Scottish Intercollegiate | 15 MEYER Et al. Highlights MEYER Et al. consultancy in the past for AbbVie. CV gives academic lectures for Mead Johnson, Abbot, Danone/Nutricia and Nestle; and received research support from Thermo Fisher. AUTH O R CO NTR I B UTI O N S RM involved in the literature review, writing of sections in article, Delphi consensus, merging of article sections and final submission. ACL involved in the literature review, writing of sections in article, Delphi consensus and critical review of publication. CD, RK, ANW, GdT, DF, YV, MCV, OC, PU and NS involved in writing of sections in article, Delphi consensus and critical review of publication. CV involved in the literature review, writing of sections in article, Delphi consensus and critical review of publication.

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“…24 In a study performed in Turkey, a baked milk and yogurt challenge test was performed in children with cow’s milk allergy who were aged younger than 2 years, and two thirds of the children tolerated yogurt. 25 More than half of the children tolerated baked milk. In another previous study performed on children with cow’s milk allergy, 75% developed a tolerance for heated milk after a food challenge test that was performed with overheated cow’s milk.…”

Section: Discussionmentioning

confidence: 99%

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

et al. 2018

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Objective Cow's milk allergy is the most common food allergy in childhood. Changes occur in the protein structure of milk during yogurt fermentation. This study aimed to determine whether children who are diagnosed with a cow's milk allergy can tolerate yogurt. Methods We performed a yogurt challenge test on 34 children who were diagnosed with a cow's milk allergy in our Pediatric Allergy Outpatient Clinic. The mean age of 24 male and 10 female children was 24 ± 13 months. Results A reaction was observed in 17 (50%) patients, whereas no reaction was observed in the other 17 (50%) during an oral yogurt challenge test that was performed in all of the 34 patients with a cow's milk allergy. Cow's milk-specific immunoglobulin E levels were significantly lower in the group of children who could tolerate yogurt than in the group of children who could not tolerate yogurt. Conclusion Yogurt is tolerated by half of children with a cow's milk allergy when subjected to a challenge test performed with yogurt, which is consumed as much as milk in Turkey.

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Tolerance to baked and fermented cow's milk in children with IgE-mediated and non-IgE-mediated cow's milk allergy in patients under two years of age

Abstract: 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.

Cited by 28 publications

References 24 publications

Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products

Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products

Diagnosis and management of Non‐IgE gastrointestinal allergies in breastfed infants—An EAACI Position Paper

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

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