Fiocchi A, Restani P, Riva E, Mirri G P, Santini I, Bernardo L, Galli C L
Department of Paediatrics of the University of Milan Medical School at the San Paolo Biomedical Institute, Italy.
Allergy. 1998 Aug;53(8):798-802. doi: 10.1111/j.1398-9995.1998.tb03977.x.
The effect of heat on the allergenicity of beef and bovine serum albumin was investigated among 10 toddlers skin prick test (SPT)-positive to raw and cooked beef. The meat-allergy diagnosis was confirmed during double-blind, placebo-controlled food challenge (DBPCFC) with 180 g of beef cooked for 5 min at 100 degrees C. SPT with homogenized and freeze-dried beef, and heated and unheated bovine serum albumin were performed. Both heated and unheated bovine serum albumin, homogenized beef, and freeze-dried beef were used in trial DBPCFC. All children were SPT-positive to unheated bovine serum albumin. Seven were positive to heated bovine serum albumin, one to freeze-dried beef, and none to homogenized beef. DBPCFCs were negative for homogenized beef and freeze-dried beef, positive for unheated bovine serum albumin in five patients, and positive for heated albumin in four children. We conclude that heating reduces sensitization to beef and bovine serum albumin but does not abolish reactivity to albumin under home conditions. However, industrially heat-treated and sterilized homogenized beef and freeze-dried beef may be suitable substitutes in beef-allergic children's diets.
在10名对生牛肉和熟牛肉皮肤点刺试验（SPT）呈阳性的幼儿中，研究了加热对牛肉和牛血清白蛋白致敏性的影响。在双盲、安慰剂对照食物激发试验（DBPCFC）中，用180克在100摄氏度下煮5分钟的牛肉确认了肉类过敏诊断。对匀浆和冻干牛肉以及加热和未加热的牛血清白蛋白进行了SPT检测。在试验DBPCFC中使用了加热和未加热的牛血清白蛋白、匀浆牛肉和冻干牛肉。所有儿童对未加热的牛血清白蛋白SPT均呈阳性。7名儿童对加热的牛血清白蛋白呈阳性，1名对冻干牛肉呈阳性，对匀浆牛肉均呈阴性。DBPCFC对匀浆牛肉和冻干牛肉呈阴性，5名患者对未加热的牛血清白蛋白呈阳性，4名儿童对加热的白蛋白呈阳性。我们得出结论，加热可降低对牛肉和牛血清白蛋白的致敏性，但在家庭条件下不会消除对白蛋白的反应性。然而，经过工业热处理和灭菌的匀浆牛肉和冻干牛肉可能是牛肉过敏儿童饮食中的合适替代品。
