Division of Pediatric Allergy and Immunology, Kocaeli University Faculty of Medicine, Kocaeli, Turkey.
Division of Pediatric Allergy and Immunology, Kocaeli University Faculty of Medicine, Kocaeli, Turkey.
Ann Allergy Asthma Immunol. 2022 Dec;129(6):742-750. doi: 10.1016/j.anai.2022.06.023. Epub 2022 Jun 29.
The time to acquisition of tolerance to unheated milk and regular egg after achievement of tolerance to baked goods is not known.
To determine the time to acquisition of unheated-milk-regular-egg tolerance, after the tolerance of the baked forms, in children younger than 2 years.
An initial oral food challenge with baked milk (BM) and baked egg (BE) was performed on patients who were reactive to unheated milk-regular egg, respectively. Patients who were BM-BE tolerant were offered unheated-milk-regular-egg challenges, and patients who were BM-BE reactive were offered BM-BE challenges at an average of 3-month intervals. Food-induced atopic dermatitis was included.
Thirty-six children with unheated-milk allergy (median age, 7.3 months [interquartile range (IQR), 6.0-13.5]) and 65 with regular-egg allergy (median age, 7 months [IQR, 5.8-11.0]) were included. Seven of 13 children who were BM tolerant acquired unheated-milk tolerance after a median 4.0 months (IQR, 2.0-7.0). Twelve of 23 children who were BM reactive acquired unheated-milk tolerance after a median 5.0 months (IQR, 3.0-8.0) after BM tolerance. Twenty-one of 29 children who were BE tolerant acquired regular-egg tolerance after a median 3.0 months (IQR, 1.0-6.0). Sixteen of 36 children who were BE reactive acquired regular-egg tolerance after a median 4.0 months (IQR, 2.0-6.8) after BE tolerance.
Different tolerance rates were determined for baked products at different time points in the first 2 years of life. Unheated-milk-regular-egg allergy resolved in up to 65.5% and 75.5% of cases, respectively, in an average 4 to 5 months after acquisition of BM-BE tolerance. Baked-milk-baked-egg tolerance may be regarded as a precursor of tolerance.
在耐受烘焙食品后获得对未加热牛奶和普通鸡蛋的耐受所需的时间尚不清楚。
确定在 2 岁以下儿童中，从耐受烘焙形式后获得未加热牛奶-普通鸡蛋耐受的时间。
对分别对未加热牛奶-普通鸡蛋过敏的患者进行初始口服烘焙牛奶（BM）和烘焙鸡蛋（BE）食物挑战。对 BM-BE 耐受的患者进行未加热牛奶-普通鸡蛋挑战，对 BM-BE 反应的患者在平均 3 个月间隔时进行 BM-BE 挑战。包括食物诱发的特应性皮炎。
36 名患有未加热牛奶过敏的儿童（中位年龄为 7.3 个月[四分位距（IQR），6.0-13.5]）和 65 名患有普通鸡蛋过敏的儿童（中位年龄为 7 个月[IQR，5.8-11.0]）被纳入研究。13 名 BM 耐受的儿童中有 7 名在中位 4.0 个月（IQR，2.0-7.0）后获得未加热牛奶耐受。23 名 BM 反应的儿童中有 12 名在 BM 耐受后中位 5.0 个月（IQR，3.0-8.0）后获得未加热牛奶耐受。29 名 BE 耐受的儿童中有 21 名在中位 3.0 个月（IQR，1.0-6.0）后获得普通鸡蛋耐受。36 名 BE 反应的儿童中有 16 名在 BE 耐受后中位 4.0 个月（IQR，2.0-6.8）后获得普通鸡蛋耐受。
在生命的头 2 年的不同时间点，烘焙产品的耐受率不同。在获得 BM-BE 耐受后平均 4 至 5 个月内，未加热牛奶-普通鸡蛋过敏分别有高达 65.5%和 75.5%的患者得到缓解。烘焙牛奶-烘焙鸡蛋耐受可能被视为耐受的前兆。
