Leonard Stephanie A, Nowak-Węgrzyn Anna H
Division of Pediatric Allergy & Immunology, Department of Pediatrics, Rady Children's Hospital San Diego, University of California, San Diego, 3020 Children's Way, MC 5114, San Diego, CA 92123, USA.
Division of Pediatric Allergy, Department of Pediatrics, Jaffe Food Allergy Institute, Icahn School of Medicine at Mount Sinai, Box 1198, One Gustave L. Levy Place, New York, NY 10029, USA.
Immunol Allergy Clin North Am. 2016 Feb;36(1):147-59. doi: 10.1016/j.iac.2015.08.013.
In baked form, cow's milk and egg are less allergenic and are tolerated by most milk- and egg-allergic children. Not only may including baked milk and egg in the diets of children who are tolerant improve nutrition and promote more social inclusion but there is also evidence that inclusion may accelerate the resolution of unheated milk and egg allergy. Further research is needed on biomarkers that can predict baked milk or egg reactivity; however, data suggest casein- and ovomucoid-specific immunoglobulin E levels may be useful. Physician-supervised introduction of baked milk and egg is recommended because anaphylaxis has occurred.
以烘焙形式存在的牛奶和鸡蛋致敏性较低，大多数对牛奶和鸡蛋过敏的儿童都可以耐受。对于耐受的儿童，在饮食中加入烘焙牛奶和鸡蛋不仅可以改善营养状况并促进更多的社会融入，而且有证据表明这样做可能会加速未加热牛奶和鸡蛋过敏症状的消退。对于能够预测烘焙牛奶或鸡蛋反应性的生物标志物，还需要进一步研究；然而，数据表明酪蛋白和类卵黏蛋白特异性免疫球蛋白E水平可能会有所帮助。鉴于曾发生过过敏反应，建议在医生的监督下引入烘焙牛奶和鸡蛋。
