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, vol.45, pp.560-566, 2017 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 45
  • Publication Date: 2017
  • Doi Number: 10.1016/j.aller.2017.02.008
  • Journal Name: ALLERGOLOGIA ET IMMUNOPATHOLOGIA
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED)
  • Page Numbers: pp.560-566
  • Keywords: 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 University Affiliated: Yes

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.