Characteristics of clinical manifestations of allergy in correlation with cow’s milk-sIgE components in children – preliminary reports

Abstract

Background: Cow’s milk, which is one of the first foods in human life, is also one of the most common causes of food allergy in infants and young children, as well as anaphylaxis in the youngest population. Thanks to component diagnostics, it is possible to accurately determine the concentrations of antibodies specific to individual milk proteins. The aim of the study was to determine the relationship between the cow’s milk component-specific IgE and the type of clinical manifestation of allergy. Materials and methods: Eighteen children with documented IgE-mediated allergy to cow’s milk proteins were enrolled in the study. Blood samples (2 mL) were collected from each patient for component diagnostics using the ALEX test. Results: The antibodies that were most frequently found among the children with cow’s milk allergy were antibodies against casein (Bos d 8). There were no statistically significant relationships between the clinical symptoms and the levels of individual components. A statistically significant relationship was observed between the concentration of α-lactalbumin (Bos d 4) and the duration of clinical symptoms of allergy to cow’s milk protein. Conclusions: The results of our study indicate that the most common component is casein (Bos d 8). The relationship between the sensitisation to other components and clinical symptoms requires further research, which is currently being conducted.