Heated Allergens and Induction of Tolerance in Food Allergic Children
| Autor: | Irmeli A. Penttila, Maria Makrides, Merryn J. Netting, Patrick Quinn, Michael Gold |
|---|---|
| Rok vydání: | 2013 |
| Předmět: |
Allergy
lcsh:TX341-641 Review Disease Immunoglobulin E medicine.disease_cause oral Allergen Emotional distress Food allergy Immune Tolerance Animals Humans Medicine Child Egg Hypersensitivity milk tolerance Nutrition and Dietetics heated allergens biology business.industry Dietary exposure Proteins food and beverages Allergens allergy medicine.disease Disease Models Animal Immunoglobulin G Egg allergy Immunology biology.protein egg immunotherapy Milk Hypersensitivity business lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | Nutrients Nutrients, Vol 5, Iss 6, Pp 2028-2046 (2013) |
| ISSN: | 2072-6643 |
| Popis: | Food allergies are one of the first manifestations of allergic disease and have been shown to significantly impact on general health perception, parental emotional distress and family activities. It is estimated that in the Western world, almost one in ten children have an IgE-mediated allergy. Cow’s milk and egg allergy are common childhood allergies. Until recently, children with food allergy were advised to avoid all dietary exposure to the allergen to which they were sensitive, in the thought that consumption would exacerbate their allergy. However, recent publications indicate that up to 70% of children with egg allergy can tolerate egg baked in a cake or muffin without apparent reaction. Likewise, up to 75% of children can tolerate baked goods containing cow’s milk, and these children demonstrate IgE and IgG4 profiles indicative of tolerance development. This article will review the current literature regarding the use of heated food allergens as immunotherapy for children with cow’s milk and egg allergy. |
| Databáze: | OpenAIRE |
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