Dang Thanh D, Peters Rachel L, Allen Katrina J
Centre of Food and Allergy Research, Murdoch Childrens Research Institute, Melbourne, Australia ; Department of Paediatrics, University of Melbourne, Parkville, Australia.
Centre of Food and Allergy Research, Murdoch Childrens Research Institute, Melbourne, Australia ; Department of Allergy and Clinical Immunology, The Royal Children's Hospital, Melbourne, Australia ; Department of Gastroenterology and Clinical Nutrition, The Royal Children's Hospital, Melbourne, Australia ; Department of Paediatrics, University of Melbourne, Parkville, Australia ; Institute of Inflammation and Repair, University of Manchester, Manchester, UK ; Murdoch Childrens Research Institute, The Royal Children's Hospital, Parkville, Australia.
World Allergy Organ J. 2016 Jan 26;9:2. doi: 10.1186/s40413-015-0090-z. eCollection 2016.
There is emerging evidence that children with egg and cow's milk allergy who can tolerate these allergens cooked in baked goods are more likely to develop tolerance. As a result a hypothesis has arisen that exposure to egg and milk in baked goods may hasten tolerance development; however, it is unclear whether children who develop tolerance do so because they have ingested low levels of egg or milk in baked products. An alternative explanation for the improved prognosis in those who can tolerate food allergens in the baked form is that tolerance to egg and milk in baked goods is simply an indicator of a phenotype that is less likely to be persistent. We discuss the role that the baked egg or milk allergy phenotype plays on predicting tolerance development and suggest that it is the phenotype of the disease rather than exposure to altered allergens that is the strongest predictor of tolerance development.
越来越多的证据表明，对鸡蛋和牛奶过敏但能耐受烘焙食品中烹饪过的这些过敏原的儿童更有可能产生耐受性。因此，出现了一种假设，即接触烘焙食品中的鸡蛋和牛奶可能会加速耐受性的发展；然而，尚不清楚产生耐受性的儿童是否是因为摄入了烘焙产品中低水平的鸡蛋或牛奶才这样。对于那些能耐受烘焙形式食物过敏原的人预后改善的另一种解释是，对烘焙食品中鸡蛋和牛奶的耐受性仅仅是一种不太可能持续存在的表型指标。我们讨论了烘焙鸡蛋或牛奶过敏表型在预测耐受性发展中所起的作用，并表明疾病的表型而非接触改变的过敏原才是耐受性发展的最强预测指标。
