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在食物基质中对鸡蛋和牛奶进行广泛加热对阈值剂量分布曲线影响甚微。

Minimal impact of extensive heating of hen's egg and cow's milk in a food matrix on threshold dose-distribution curves.

机构信息

TNO, Zeist, The Netherlands.

Department of Allergy & Immunology, Children's Hospital at Westmead, Sydney, Australia.

出版信息

Allergy. 2017 Nov;72(11):1816-1819. doi: 10.1111/all.13198. Epub 2017 May 26.

DOI:10.1111/all.13198
PMID:28474471
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC5655912/
Abstract

We analyzed reaction threshold data from 352 children undergoing open food challenges to hen's egg or cow's milk, either fresh or extensively heated into a muffin. There was no significant shift in dose-distribution curves due to the baking process, implying that existing threshold data for these allergens can be applied to allergen risk management, even when these allergens are heat-processed into baked foods.

摘要

我们分析了 352 名儿童进行的开放食物挑战的反应阈值数据，这些儿童接受的挑战食物是新鲜的或经过深度烘焙成松饼的鸡蛋或牛奶。由于烘焙过程，剂量分布曲线没有明显的变化，这意味着现有的这些过敏原的阈值数据可以应用于过敏原风险管理，即使这些过敏原被加工成烘焙食品。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4629/5655912/d4a98d4b6e5a/ALL-72-1816-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4629/5655912/d4a98d4b6e5a/ALL-72-1816-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/4629/5655912/d4a98d4b6e5a/ALL-72-1816-g001.jpg

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