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Extensively heated milk and egg as oral immunotherapy

Huang, Faith; Nowak-Węgrzyn, Anna

Current Opinion in Allergy & Clinical Immunology: June 2012 - Volume 12 - Issue 3 - p 283–292
doi: 10.1097/ACI.0b013e3283535bc3
FOOD ALLERGY: Edited by Alessandro Fiocchi and Julie Wang

Purpose of review: The introduction of extensively heated milk and egg protein into the diet has been explored in recent years.

Recent findings: Studies have suggested that a large subset of children who react to unheated milk or egg can tolerate extensively heated forms of these foods. Immunologic changes induced by a diet containing baked milk and egg are similar to changes that have been observed during oral immunotherapy trials. The baked milk and egg diet appears to accelerate the development of regular milk and egg tolerance when compared with strict avoidance.

Summary: An oral challenge to extensively heated milk and egg into milk and egg allergic children's diets should be considered when appropriate. Oral food challenges are the most reliable means of establishing a diagnosis and should be undertaken under physician supervision.

Jaffe Food Allergy Institute, Division of Allergy and Immunology, Department of Pediatrics, Mount Sinai Medical School, New York, New York, USA

Correspondence to Anna Nowak-Węgrzyn, MD, Associate Professor of Pediatrics, Division of Allergy and Immunology, Mount Sinai School of Medicine, One Gustave L. Levy Place, Box 1198, New York, NY 10029, USA. Tel: +1 212 241 5548; fax: +1 212 426 1902; e-mail: anna.nowak-wegrzyn@mssm.edu

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