Basophil reactivity, wheal size, and immunoglobulin levels distinguish degrees of cow's milk tolerance.

ABSTRACT:

Background

In our previous study about 75% of children with cow's milk allergy tolerated baked milk products, which improved their prognosis and quality of life.

Objective

We sought to identify biomarkers of varying degrees of clinical tolerance among a cohort of children with cow's milk allergy.

Methods

One hundred thirty-two subjects were initially classified as baked milk-reactive, baked milk-tolerant, or having "outgrown milk allergy" based on the results of oral food challenges. The baked milk-tolerant group was then divided into 3 groups based on the amount and degree of heat-denatured milk protein that they could tolerate. Serum was analyzed for allergen-specific IgE and IgG(4) levels, basophil reactivity was assessed in whole blood stimulated with serial 10-fo

SUBMITTER: Ford LS 

PROVIDER: S-EPMC3493710 | biostudies-literature | 2013 Jan

REPOSITORIES: biostudies-literature