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 A., Yologlu N., Simsek I., Uyan Z. S., Aydogan M.

ALLERGOLOGIA ET IMMUNOPATHOLOGIA, cilt.45, ss.560-566, 2017 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 45
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1016/j.aller.2017.02.008
  • Dergi Adı: ALLERGOLOGIA ET IMMUNOPATHOLOGIA
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED)
  • Sayfa Sayıları: ss.560-566
  • Anahtar Kelimeler: Cow's milk allergy, Tolerance, Baked Milk, Fermented milk, Under two years of age, ATOPY PATCH TEST, LACTIC-ACID BACTERIA, FOOD ALLERGY, GASTROINTESTINAL SYMPTOMS, BETA-LACTOGLOBULIN, WHEY PROTEINS, DIAGNOSIS, ANTIGENICITY, PREVENTION, BINDING
  • Kocaeli Üniversitesi Adresli: Evet

Özet

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.