Setor de Alergia e Imunologia, Departamento de Pediatria, Universidade Federal de Uberlândia/Hospital de Clínicas, Uberlândia, Brazil.
Setor de Alergia e Imunologia, Departamento de Pediatria, Universidade Federal de Uberlândia/Hospital de Clínicas, Uberlândia, Brazil,
Int Arch Allergy Immunol. 2021;182(4):319-323. doi: 10.1159/000511148. Epub 2020 Oct 14.
Cow's milk protein allergy (CMA) is the most common type of food allergy in childhood and exclusion diet is a challenge for patients.
The study aim was to investigate the frequency of tolerance to baked foods containing milk and evaluate immediate skin prick test (SPT) and specific IgEs for different cow's milk (CM) protein types as predictors of tolerance to baked foods containing milk for CMA patients.
A cross-sectional study was performed. Fifty-four CMA patients were enrolled and oral food challenge (OFC) was performed with baked product, 6 different milk SPTs and specific IgEs to CM, casein, α-lactalbumin, and β-lactoglobulin.
Thirty-nine (72.2%) patients tolerated OFC with baked milk cupcake. CM-specific IgE and casein SPT showed statistical difference between positive and negative OFC groups. Probability curves for baked milk tolerance were created for specific CM IgE (Z = 2.542, p < 0.0110) and casein SPT (Z = 2.290, p < 0.0220) using logistic regression.
The high percentage of patients able to tolerate baked goods enables an improvement in intake possibilities and quality of life of CMA patients and families. Specific CM IgE and casein SPT demonstrated to be useful predictors in relation to baked milk tolerance.
牛奶蛋白过敏（CMA）是儿童中最常见的食物过敏类型，而排除饮食对患者来说是一个挑战。
本研究旨在调查对含牛奶烘焙食品的耐受频率，并评估不同牛奶（CM）蛋白类型的即刻皮肤点刺试验（SPT）和特异性 IgE 对 CMA 患者对含牛奶烘焙食品的耐受情况的预测作用。
进行了一项横断面研究。共纳入 54 例 CMA 患者，并进行了含烘焙产品的口服食物激发试验（OFC），同时进行了 6 种不同的牛奶 SPT 和针对 CM、酪蛋白、α-乳白蛋白和β-乳球蛋白的特异性 IgE 检测。
39 例（72.2%）患者耐受了含牛奶的烘焙杯形蛋糕 OFC。CM 特异性 IgE 和酪蛋白 SPT 在阳性和阴性 OFC 组之间存在统计学差异。使用逻辑回归为特定 CM IgE（Z = 2.542，p < 0.0110）和酪蛋白 SPT（Z = 2.290，p < 0.0220）绘制了烘焙牛奶耐受概率曲线。
大量患者能够耐受烘焙食品，这提高了 CMA 患者及其家庭的摄入可能性和生活质量。特异性 CM IgE 和酪蛋白 SPT 被证明是与烘焙牛奶耐受相关的有用预测因子。
