Open AccessTolerance to baked milk in Brazilian children with persistent cow's milk allergy
Author(s) -
Barbosa Claudia P.G,
Gushken Andrea A.K.F,
Yonamine Glauce H,
Castro Ana Paula B.M,
Pastorino Antonio Carlos,
Jacob Cristina M.A
Publication year - 2015
Publication title -
clinical and translational allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.979
H-Index - 37
ISSN - 2045-7022
DOI - 10.1186/2045-7022-5-s3-p165
Subject(s) - medicine , milk allergy , oral food challenge , ingestion , allergy , casein , cow's milk allergy , significant difference , anaphylaxis , food allergy , milk protein , food science , immunology , biology
Methods Patients with cow s milk allergy, over 4 years-old, were submitted to oral challenge with baked milk, from January to November, 2013, at Universidade de Sao Paulo, Brazil. The tested product was a muffin that contained 2,8 g milk protein and was baked at 350° F in an oven for 30 minutes. The challenge was made under physician supervision and at the first sign of allergy reaction it was discontinued, and the patient received the proper medical assistance.