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Baked Tolerance in Cow’s Milk Allergy: Quite Frequent, Hard to Predict!
International Archives of Allergy and Immunology ( IF 2.8 ) Pub Date : 2020-10-14 , DOI: 10.1159/000511148
Lisis Karine Vilar 1 , Flávia Alves Araújo 1 , Thalita Pereira Santos 1 , Thatiana Tavares Menezes 1 , Marina F Cheik 1 , Gesmar Rodrigues Silva Segundo 2
Affiliation  

Introduction: Cow’s milk protein allergy (CMA) is the most common type of food allergy in childhood and exclusion diet is a challenge for patients. Objective: The study aim was to investigate the frequency of tolerance to baked foods containing milk and evaluate immediate skin prick test (SPT) and specific IgEs for different cow’s milk (CM) protein types as predictors of tolerance to baked foods containing milk for CMA patients. Methods: A cross-sectional study was performed. Fifty-four CMA patients were enrolled and oral food challenge (OFC) was performed with baked product, 6 different milk SPTs and specific IgEs to CM, casein, α-lactalbumin, and β-lactoglobulin. Results: Thirty-nine (72.2%) patients tolerated OFC with baked milk cupcake. CM-specific IgE and casein SPT showed statistical difference between positive and negative OFC groups. Probability curves for baked milk tolerance were created for specific CM IgE (Z = 2.542, p #x3c; 0.0110) and casein SPT (Z = 2.290, p #x3c; 0.0220) using logistic regression. Conclusions: The high percentage of patients able to tolerate baked goods enables an improvement in intake possibilities and quality of life of CMA patients and families. Specific CM IgE and casein SPT demonstrated to be useful predictors in relation to baked milk tolerance.
Int Arch Allergy Immunol


中文翻译:

牛奶过敏的烘焙耐受性:非常频繁,难以预测!

简介:牛奶蛋白过敏 (CMA) 是儿童期最常见的食物过敏类型,排斥饮食对患者来说是一个挑战。目的:该研究的目的是调查对含牛奶烘焙食品的耐受频率,并评估立即皮肤点刺试验 (SPT) 和不同牛奶 (CM) 蛋白质类型的特异性 IgE 作为 CMA 患者对含牛奶烘焙食品耐受性的预测指标。 . 方法:进行了横断面研究。招募了 54 名 CMA 患者,并使用烘焙产品、6 种不同的牛奶 SPT 和针对 CM、酪蛋白、α-乳清蛋白和 β-乳球蛋白的特定 IgE 进行口服食物挑战 (OFC)。结果:39 名 (72.2%) 患者耐受 OFC 和烤牛奶纸杯蛋糕。CM 特异性 IgE 和酪蛋白 SPT 显示阳性和阴性 OFC 组之间的统计学差异。使用逻辑回归为特定 CM IgE(Z = 2.542,p #x3c;0.0110)和酪蛋白 SPT(Z = 2.290,p #x3c;0.0220)创建了烘焙牛奶耐受性的概率曲线。结论:能够耐受烘焙食品的患者比例高,可以提高 CMA 患者及其家属的摄入可能性和生活质量。特定的 CM IgE 和酪蛋白 SPT 被证明是与烘焙牛奶耐受性相关的有用预测因子。
Int Arch 过敏免疫
更新日期:2020-10-15
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