History Of Milk Allergy Research Articles

M301 ALLERGIC REACTION WHILE MAKING BURGERS—BLAME IT ON THE DOG!

A 5-year-old girl with history of significant eczema, severe dog allergy (IgE>100), and anaphylactic allergy to egg and treenuts developed urticaria on her bilateral arms after preparing hamburger patties. No other ingredients, such as egg, were handled. She had previously tolerated cooked beef and had no history of milk allergy.

Could aluminum be a new hidden allergen in type 1 hypersensitivity reactions when used as a drug additive?

Medications usually contain numerous additives and preservatives. Some of these agents have been reported as causative factors in adverse drug reactions, including asthma attacks, urticaria and/or angioedema, and even severe systemic anaphylaxis. Moreover, allergens such as additives and preservatives may be hidden as they are not easily identified during etiological investigations.

Anaphylaxis to Baked Milk: A Case Presentation and Review of Literature

Introduction Milk allergy is the most common food allergy among young children, affecting 2% to 8.4% of children. Most (75%) milk-allergic children are able to tolerate milk protein that has been denatured through heating. In addition, most children will outgrow their milk allergy, with 79% tolerating milk by age 16 years. The inclusion of extensively heated milk, or baked milk, in the diet is important as it improves quality of life and may hasten tolerance to milk in its usual pasteurized form. Case presentation We describe a 17 year-old male with long-standing history of milk allergy, who strictly avoids milk products. Upon challenge with baked milk, he developed severe anaphylaxis including hypotension, necessitating treatment with epinephrine, supplemental oxygen, IV fluids, and salbutamol. Conclusion Anaphylaxis to milk, even in extensively heated forms, can be a life threatening problem and appropriate management is crucial. Food challenge remains the gold-standard for the diagnosis of food allergy. While investigations such as skin prick testing and specific IgE levels can help stratify risk, there is limited data available for these regarding baked milk. Baked milk challenge is an important diagnostic test as tolerance to baked milk improves quality of life and hastens resolution of milk allergy. Food challenges are safe, but carry the risk of inducing severe anaphylaxis. As such, food challenges must be carried out in a setting where these reactions can be managed appropriately.

Hypersensitivity reactions to the Sabin vaccine in children with cow's milk allergy

The Sabin vaccine is used world-wide, and most children with food allergies receive it without incident. However, in the 2009 vaccination campaign conducted in Argentina, four children experienced immediate-type hypersensitivity reactions following vaccination. We aimed to review the medical history of the affected children, study their allergic condition after the episodes and analyse the presence of allergenic vaccine components. Patients were selected based on their immediate allergic reactions following vaccination. They were assessed for allergies to cow's milk and hen's egg. The presence of cow's milk proteins in the vaccine was tested by various immunoassays involving cow's milk- or α-lactalbumin-specific polyclonal rabbit antiserum and patient sera. All of the patients had a history of milk allergy, and no history or current evidence of egg hypersensitivity was found. Levels of cow's milk- and Sabin vaccine-specific IgE were increased, and the result of a skin prick test with cow's milk proteins or the Sabin vaccine was positive in each patient. In addition, an ELISA using specific rabbit antiserum detected α-lactalbumin in the Sabin vaccine. When α-lactalbumin was employed as a soluble inhibitor in a competitive ELISA, binding to vaccine-coated plates by cow's milk- or α-lactalbumin-specific rabbit antiserum or by patient serum containing IgE was inhibited. We have demonstrated that these patients were allergic to cow's milk, and had circulating and mast cell-bound IgE antibodies specific to cow's milk proteins. We found that the Sabin vaccine contained α-lactalbumin, which may have been responsible for the reactions elicited following vaccination with the Sabin and dual viral vaccines in combination.

Home Introduction of Baked Milk in Children with a History of Milk Allergy

Home Introduction of Baked Milk in Children with a History of Milk Allergy

Association of allergen-specific regulatory T cells with the onset of clinical tolerance to milk protein

About 70% of children with milk allergy tolerate extensively heated milk (HM) products and outgrow their allergy earlier than those who react to HM. To test the hypothesis that HM-tolerant children have a higher precursor frequency of adaptive allergen-specific regulatory T (Treg) cells. Allergic, HM-tolerant, outgrown, or control subjects were defined by oral food challenge. PBMCs were cultured with purified caseins and controls for 7 days, and proliferating CD25(+)CD27(+) Treg cells were identified by flow cytometry. Proliferating cells were also characterized for their expression of FoxP3, CTLA 4, CD45RO, and CD127. Allergen-specific Treg cell origin and function were assessed by depletion of CD25(hi) cells before culture. There was a higher percentage (median [25th% to 75th%], 16.85% [7.1-31.7]) of proliferating allergen-specific CD25(+)CD27(+) T cells from cultures of HM-tolerant subjects (n = 18) than subjects with allergy (n = 8; 4.91% [2.6-7.5]; P < .01). Control subjects with no history of milk allergy (n = 7) also had low percentages of these cells (2.9% [2.4-6.0]), whereas outgrown subjects (n = 7) had intermediate percentages (9.0% [2.7-16.4]). There were no significant differences between the patient groups in the frequency of polyclonal Treg cells or allergen-specific effector T cells. Allergen-specific Treg cells were found to be FoxP3(+)CD25(hi)CD27(+), cytotoxic T lymphocyte-associated antigen 4(+), CD45RO(+)CD127(-) and were derived from circulating CD25(hi) T cells. Depletion of the CD25(hi) cells before in vitro culture significantly enhanced allergen-specific effector T-cell expansion. A higher frequency of milk allergen-specific Treg cells correlates with a phenotype of mild clinical disease and favorable prognosis.

LONG TERM CONSUMPTION OF INFANT FORMULAS WITH LIVE PROBIOTIC BACTERIA: SAFETY AND TOLERANCE

84 Safety and tolerance of chronic consumption of feeding with live probiotics in infants has not been well documented. We carried out a prospective double blind study in healthy free-living infants attending day care centers. 131 infants were randomized to receive standard milk based formula (Nestlé, USA) with: Bifidobacteria (B), 108 CFU/g and S. thermophilus (ST), 107 CFU/g (High supplement -HS); or B, 107 CFU/g and ST, 107 CFU/g (Low supplement - LS); or formula with no supplement (placebo - P). Only exclusion criteria were breast feeding and history of milk allergy. Standardized weight and length were obtained monthly. Data on formula intake, GI tolerance, and general health indicators were collected by weekly phone call and visits to day care centers. Results: 119 infants (39 on HS, 40 on LS and 40 on P) were enrolled at 6.8 ± 2.5 mo. of age and followed for a total of 68.1 subject-years. 12 subjects consuming formula for < 2 weeks were excluded from analysis. Average consumption at 3 and 12 mo. of age provided 104 and 45.3 Kcal/kg/d respectively. There were no differences in age, gender, formula consumption, or length of study between groups. 9 infants were withdrawn by their parents for perceived effects related to the formula (6 for diarrhea and/or vomiting, 1 constipation, 1 otitis media, 1 rash constipation, 1 otitis media, 1 rash). (Table) No statistical differences were found in these or other health indicators. Conclusions: Long term consumption of these live probiotic containing products by infants, as their sole formula, was well tolerated, safe, and resulted in adequate growth.TABLE