[In vivo studies of residual allergen activity of hydrolysate feeding].
The capacity of food proteins to induce IgE-mediated reactions can be reduced by hydrolysis, heat treatment or ultrafiltration. It was the aim of our study to investigate the capacity of hydrolysates used for dietary purposes in cow's milk allergy to induce allergic symptoms in cow's milk sensitive children. Six different hydrolysates were tested by skin prick test and oral provocation test in 17 cow's milk sensitive children. Our data indicate that certain hydrolysates induce positive skin reactions as well as allergic symptoms after oral challenge. Casein hydrolysates were found to have the least residual allergenic activity. From our data we conclude that hydrolysates should be tested by titrated oral challenges before used in the diet of cow's milk sensitive children.
Rugo
E
E
Universitäts-Kinderklinik, Klinikum Rudolf-Virchow, Berlin.
Wahn
U
U
D000707:Anaphylaxis / Q000276:immunology; D002648:Child; D002675:Child, Preschool; D005260:Female; D005512:Food Hypersensitivity / Q000276:immunology; D005526:Food, Formulated / Q000009:adverse effects; D006801:Humans; D007073:Immunoglobulin E / Q000032:analysis; D007223:Infant; D007225:Infant Food / Q000009:adverse effects; D007428:Intradermal Tests; D008297:Male; D016269:Milk Hypersensitivity / Q000276:immunology / Q000517:prevention & control*; D011492:Protein Hydrolysates / Q000008:administration & dosage* / Q000276:immunology
D011492:Protein Hydrolysates; D007073:Immunoglobulin E
In-vivo-Untersuchungen zur residualen Allergenaktivität von Hydrolysatnahrungen.