Format

Send to

Choose Destination
Curr Allergy Asthma Rep. 2016 Apr;16(4):32. doi: 10.1007/s11882-016-0604-y.

Baked Egg and Milk Exposure as Immunotherapy in Food Allergy.

Author information

1
Division of Pediatric Allergy & Immunology, University of California, San Diego, Rady Children's Hospital, 3020 Children's Way, MC 5114, San Diego, CA, 92123, USA. saleonard@ucsd.edu.

Abstract

Baked milk and egg have the potential to act as a form of oral immunotherapy (OIT). Clinical studies have shown that a majority of milk- and egg-allergic children can tolerate these allergens modified in baked form, and immunologic changes reported in subjects ingesting baked milk and egg mirror those seen in food allergy OIT trials. In addition, several studies have indicated that resolution of milk and egg allergies occur sooner in populations regularly ingesting baked milk and egg. Oral food challenges remain the best method for determining tolerability of baked milk and egg since baseline characteristics and diagnostic testing have not been reliable predictors. In this review, we explore the tolerability of baked milk and egg and their potential as OIT treatment for milk and egg allergy.

KEYWORDS:

Baked egg; Baked milk; Egg allergy; Immunotherapy; Milk allergy

PMID:
27002516
DOI:
10.1007/s11882-016-0604-y
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Springer
Loading ...
Support Center