Abstract
Background Cow’s milk allergy is the most common food allergy among children. Previous studies have reported that up to 75% of children may tolerate baked milk goods. Various forms of baked milk challenges have been used in the literature such as muffins, pizza, and waffles. However, the food used for baked milk challenge is often prepared in a non-standardized manner by the parents at home, raising concerns with regards to validity, reproducibility and convenience. Instant skim milk powder is made by a food process that involves heating skim milk to up to 200°C for up to 30 minutes which should be sufficient to denature thermo-labile proteins. Objective To evaluate the usefulness of skim milk powder as a convenient standardized form of baked milk challenge. Methods
Highlights
Cow’s milk allergy is the most common food allergy among children
All challenges to instant skim milk powder performed at Sainte-Justine Hospital in Montreal, Canada between November 2008 and January 2013 were retrospectively reviewed
Observed reaction rates to challenge and to subsequent home introduction were compared to previous literature using different forms of baked milk
Summary
Cow’s milk allergy is the most common food allergy among children. Previous studies have reported that up to 75% of children may tolerate baked milk goods. Powder milk as a user-friendly tool for baked milk challenge From Canadian Society of Allergy and Clinical Immunology Annual Scientific Meeting 2013 Toronto, Canada. Background Cow’s milk allergy is the most common food allergy among children.
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