Abstract
Cow's milk (CM) protein hydrolyzed formulas (HFs) appeared in the 40's with the aim of decreasing or eliminating the allergenicity of CM proteins, and in addition of reducing the risk of sensitization. In recent years the so-called hypoallergenic (HA) formulas have been developed. The use of such HFs is based on the premise that predigested proteins, when fed as amino acids and peptides, provide nutrients in a not antigenic form. Thus, protein HFs have been classified as HA
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