Tolerability of baked milk consumption in children with food protein-induced enterocolitis syndrome

Abstract

Food protein–induced enterocolitis syndrome (FPIES) is a non–IgE-mediated food allergy characterized by delayed gastrointestinal symptoms such as vomiting and diarrhea. Severe acute FPIES reaction may result in dehydration, hypotension, and metabolic acidosis.1 The most common food that causes FPIES is cow's milk, although other foods have been described as causing FPIES. Current guidelines recommend avoiding the culprit food and conducting a reevaluation by an oral food challenge (OFC) at least 12 months after the initial reaction.