Safety and Efficacy Balance of Baked Milk and Egg Oral Immunotherapy

Safety and Efficacy Balance of Baked Milk and Egg Oral Immunotherapy Purpose of review There is a subgroup of individuals with egg or cow’s milk (CM) allergy that can tolerate heated egg or CM. Thermal processing has been shown to affect antigen allergenicity either directly by denaturation of significant epitopes, or indirectly by synergistically altering their susceptibility to the digestion process under specific pH conditions. CM and egg proteins have heat labile molecules that become hypoallergenic after thermal treatment. The allergenicity may be further reduced when the CM and egg allergens are interacting with wheat proteins, and in particular gluten, in an interplay that teleologically affects solubility and therefore bioavailability. This phenomenon is known as the food matrix effect. By exploiting these observations, it has been suggested that diets containing extensively heated CM and egg might comprise an oral immunotherapeutic approach that could alter the expected natural allergy resolution or immunomodulate to tolerance the cases with persistent allergy. Current Treatment Options in Allergy Springer Journals

Safety and Efficacy Balance of Baked Milk and Egg Oral Immunotherapy

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Springer International Publishing
Copyright © 2017 by Springer International Publishing AG
Medicine & Public Health; Allergology; General Practice / Family Medicine
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