scholarly journals The significance of cow’s milk proteins in the development of IgE-mediated food allergy among children

2019 ◽  
Vol 16 (2) ◽  
pp. 38-44
Author(s):  
S Yu Petrova ◽  
S V Khlgatian ◽  
V M Berzhets ◽  
L A Pishchulina ◽  
A V Vasilyeva
Keyword(s):  
Food Allergy ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Specific Ige ◽  
Moscow Region ◽  
Food Allergies ◽  
Cow’S Milk ◽  
Food Allergens ◽  
Cow's Milk ◽  
Cow’S Milk Proteins

Identification of offending allergens in patients with food allergy is a very important part of an allergist’s activity. Objective. To study the structure оf sensitization to food allergens among children in Moscow and Moscow region and to determine the significance of sensitization to milk proteins . Methods. The level and class of specific IgE in blood serum of children with IgEmediated allergic diseases were examined with RIDA AllergyScreen method. Serum of children with high level of specific IgE to milk allergenic proteins was studied. The level and ratio of specific IgE to individual milk allergens were revealed. Results. The structure of sensitization to food allergens was determined. It was revealed that cow’s milk allergens are the leading triggers of food allergy, especially in early childhood in Moscow and the Moscow region. The features of sensitization to cow’s milk proteins among children were analyzed. Conclusions. According to the study, about half of children with IgEmediated food allergies in Moscow and the Moscow region have sensitization to cow’s milk proteins. The leading role in the frequency of sensitization belongs to whey proteins of milk. Among them sensitization to а-lactalbumin was detected more often. The questions about the selection of hypoallergenic milk formulas for feeding of children with allergy to cow’s milk proteins were discussed.

ЗНАЧЕНИЕ БЕЛКОВ КОРОВЬЕГО МОЛОКА В РАЗВИТИИ IGE-ОПОСРЕДОВАННОЙ ПИЩЕВОЙ АЛЛЕРГИИ У ДЕТЕЙ

2019 ◽  
Author(s):  
S.Yu. Petrova ◽  
S.V. Khlgatian ◽  
V.M. Berzhets ◽  
L.A. Pishchulina ◽  
A.V. Vasilyeva
Keyword(s):  
Food Allergy ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Allergic Diseases ◽  
Specific Ige ◽  
Moscow Region ◽  
Food Allergies ◽  
Food Allergens ◽  
Leading Role ◽  
High Level

ПЕТРОВАС.Ю.1,ХЛГАТЯН С.В.1,БЕРЖЕЦ ВАЛЕНТИНА МИХАЙЛОВНА1,ПИЩУЛИНАЛ.А.1,ВАСИЛЬЕВАА.В.1 1ФГБНУ НИИВС им. И.И. Мечникова Цель. Изучить структуру сенсибилизации к пищевым аллергенам у детей в Москве и Московской области и определить в ней место сенсибилизации к белкам молока. Материалы и методы. Методом RIDA AllergyScreen регистрировали концентрацию и класс аллерген-специфических IgE в сыворотках крови детей с IgE-опосредованными аллергическими заболеваниями. Исследовали сыворотки детей с высоким титром аллерген-специфических IgE к белкам - аллергенам молока. Выявляли уровень и соотношение аллерген-специфических IgE к отдельным аллергенам молока. Результаты. Определена структура сенсибилизации к пищевым аллергенам. Выявлено, что аллергены коровьего молока являются ведущими триггерами пищевой аллергии, особенно в раннем детском возрасте, в Москве и Московской области. Проанализированы особенности сенсибилизации к белкам коровьего молока у детей. Заключение. По данным исследования, около половины детей с IgE-опосредованной пищевой аллергией в Москве и Московской области имеют сенсибилизацию к белкам коровьего молока. Ведущая роль по частоте встречаемости сенсибилизации принадлежит сывороточным белкам молока. Из них наиболее часто выявляли сенсибилизацию к а-лактальбумину. Обсуждены вопросы подбора гипоаллергенных молочных смесей при аллергии к белкам коровьего молока у детей.Identification of offending allergens in patients with food allergy is a very important part of an allergists activity. Objective. To study the structure оf sensitization to food allergens among children in Moscow and Moscow region and to determine the significance of sensitization to milk proteins . Methods. The level and class of specific IgE in blood serum of children with IgEmediated allergic diseases were examined with RIDA AllergyScreen method. Serum of children with high level of specific IgE to milk allergenic proteins was studied. The level and ratio of specific IgE to individual milk allergens were revealed. Results. The structure of sensitization to food allergens was determined. It was revealed that cows milk allergens are the leading triggers of food allergy, especially in early childhood in Moscow and the Moscow region. The features of sensitization to cows milk proteins among children were analyzed. Conclusions. According to the study, about half of children with IgEmediated food allergies in Moscow and the Moscow region have sensitization to cows milk proteins. The leading role in the frequency of sensitization belongs to whey proteins of milk. Among them sensitization to а-lactalbumin was detected more often. The questions about the selection of hypoallergenic milk formulas for feeding of children with allergy to cows milk proteins were discussed.

ЗНАЧЕНИЕ БЕЛКОВ КОРОВЬЕГО МОЛОКА В РАЗВИТИИ IGE-ОПОСРЕДОВАННОЙ ПИЩЕВОЙ АЛЛЕРГИИ У ДЕТЕЙ

2019 ◽  
pp. 38-44
Author(s):  
S.Yu. Petrova ◽  
S.V. Khlgatian ◽  
V.M. Berzhets ◽  
L.A. Pishchulina ◽  
A.V. Vasilyeva
Keyword(s):  
Food Allergy ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Allergic Diseases ◽  
Specific Ige ◽  
Moscow Region ◽  
Food Allergies ◽  
Food Allergens ◽  
Leading Role ◽  
High Level

Цель. Изучить структуру сенсибилизации к пищевым аллергенам у детей в Москве и Московской области и определить в ней место сенсибилизации к белкам молока. Материалы и методы. Методом RIDA AllergyScreen регистрировали концентрацию и класс аллергенспецифических IgE в сыворотках крови детей с IgEопосредованными аллергическими заболеваниями. Исследовали сыворотки детей с высоким титром аллергенспецифических IgE к белкам аллергенам молока. Выявляли уровень и соотношение аллергенспецифических IgE к отдельным аллергенам молока. Результаты. Определена структура сенсибилизации к пищевым аллергенам. Выявлено, что аллергены коровьего молока являются ведущими триггерами пищевой аллергии, особенно в раннем детском возрасте, в Москве и Московской области. Проанализированы особенности сенсибилизации к белкам коровьего молока у детей. Заключение. По данным исследования, около половины детей с IgEопосредованной пищевой аллергией в Москве и Московской области имеют сенсибилизацию к белкам коровьего молока. Ведущая роль по частоте встречаемости сенсибилизации принадлежит сывороточным белкам молока. Из них наиболее часто выявляли сенсибилизацию к алактальбумину. Обсуждены вопросы подбора гипоаллергенных молочных смесей при аллергии к белкам коровьего молока у детей.Identification of offending allergens in patients with food allergy is a very important part of an allergists activity. Objective. To study the structure оf sensitization to food allergens among children in Moscow and Moscow region and to determine the significance of sensitization to milk proteins . Methods. The level and class of specific IgE in blood serum of children with IgEmediated allergic diseases were examined with RIDA AllergyScreen method. Serum of children with high level of specific IgE to milk allergenic proteins was studied. The level and ratio of specific IgE to individual milk allergens were revealed. Results. The structure of sensitization to food allergens was determined. It was revealed that cows milk allergens are the leading triggers of food allergy, especially in early childhood in Moscow and the Moscow region. The features of sensitization to cows milk proteins among children were analyzed. Conclusions. According to the study, about half of children with IgEmediated food allergies in Moscow and the Moscow region have sensitization to cows milk proteins. The leading role in the frequency of sensitization belongs to whey proteins of milk. Among them sensitization to аlactalbumin was detected more often. The questions about the selection of hypoallergenic milk formulas for feeding of children with allergy to cows milk proteins were discussed.

Active formation of tolerance in case of allergy to cow's milk proteins

2021 ◽  
Author(s):  
Albina Galimova ◽  
Svetlana Vyazankina ◽  
Svetlana Makarova ◽  
Oksana Ereshko
Keyword(s):  
Food Allergy ◽  
Milk Proteins ◽  
Oral Immunotherapy ◽  
Food Allergies ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Form Tolerance ◽  
Threatening Condition ◽  
Life Threatening ◽  
Cow’S Milk Proteins

Food allergy is a potentially life-threatening condition in which there are no approved pathogenetic treatments other than elimination of the causal allergen and relief of acute allergic conditions. IgE- mediated form of food allergy remains a serious and growing problem worldwide. Its prevalence is steadily increasing, and is a severe psychosocial and economic burden for patients and their families. Cow's milk and products based on it are important components of a child's diet, which are introduced into the diet of children of the first year of life, but can cause allergic reactions. The traditional management of children with cow's milk allergy consists in prescribing an elimination dairy-free diet and a significant part of patients form tolerance to milk proteins by the age of 5 years. However, with persistent forms of allergy to cows milk proteins, the question is raised about the need for "active" tactics of patient management in order to form tolerance. Oral immunotherapy is a promising approach to the treatment of food allergies based on a gradual increase in the allergen taken, by analogy with standardized immunotherapy for respiratory allergens, until a maintenance dose is reached. Each stage of oral immunotherapy should be considered as a personalized therapy. This review contains an analysis of available studies on the effectiveness of oral immunotherapy in the treatment of allergy to cow's milk proteins.

scholarly journals Milk and cow’s meat allergy in a child: A clinical case

2021 ◽  
Vol 29 (4) ◽  
Author(s):  
Maria Marques ◽  
◽  
Inês Falcão ◽  
Moisés Labrador-Horrillo ◽  
Helena Falcão ◽  
...  
Keyword(s):  
Bovine Serum Albumin ◽  
Serum Albumin ◽  
Bovine Serum ◽  
Milk Proteins ◽  
Food Challenge ◽  
Specific Ige ◽  
Oral Food Challenge ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Cow’S Milk Proteins

Allergy to bovine serum albumin is the main predictor of beef allergy associated with cow’s milk proteins allergy. We report a case of a 3-year-old child with cow’s milk proteins allergy since the age of 6 months who, after some ingestions of beef, developed episodes of irritability, urticaria and syncope. Specific IgE to beef, oral food challenge with medium rare cooked beef and specific IgE to bovine serum albumin were all positive, but an oral food challenge with well cooked beef was tolerated. Allergy to bovine serum albumin is not usually associated with severe reactions, since it is a thermolabile protein, however, the process of cooking meat may be insufficient to have an effect on the complex matrix of meat and associated serum albumins. The irregular pattern of the episodes and the previous diagnosis of cow’s milk proteins allergy may act as confounding factors leading to a delayed diagnosis.

Food tolerance аormation to cow's milk proteins in children with acute manifestations of food allergy to cow's milk proteins

2017 ◽  
Vol 81 (1) ◽  
pp. 99-103
Author(s):  
V.D. Barzylovych ◽  
◽  
T.V. Pochinok ◽  
A.D. Barzylovych ◽  
◽  
...  
Keyword(s):  
Food Allergy ◽  
Milk Proteins ◽  
Cow’S Milk ◽  
Food Tolerance ◽  
Cow's Milk ◽  
Cow’S Milk Proteins

scholarly journals Food Allergy in Children with Inherited Epidermolysis Bullosa. The Results of the Observational Study

2018 ◽  
Vol 73 (1) ◽  
pp. 49-58 ◽  
Author(s):  
S. G. Makarova ◽  
L. S. Namazova-Baranova ◽  
N. N. Murashkin ◽  
E. A. Vishneva ◽  
R. V. Epishev ◽  
...  
Keyword(s):  
Food Allergy ◽  
Epidermolysis Bullosa ◽  
Simple Form ◽  
Clinical Manifestations ◽  
Milk Proteins ◽  
Cow’S Milk ◽  
Serum Ige ◽  
Cow's Milk ◽  
Inherited Epidermolysis Bullosa ◽  
Cow’S Milk Proteins

Background: Inherited epidermolysis bullosa (EB) refers to a group of rare inherited disorders characterized by severe damage of skin and in most patients — the gastrointestinal mucosa, what leads to a violation of skin and mucosal barrier properties in relation to allergens. However, the issues of food sensitization and food allergy in this category of patients have not been studied, and the study of this problem is important.Aim: To evaluate the clinical manifestations of food allergy (FA) and IgE-response to food proteins in children with EB.Methods: 82 patients with EB aged from 2 months to 16 years were entered this open non-randomized observational prospective study, including 20 patients with simple form of EB and 62 patients with dystrophic form of EB. We analyzed allergic history and clinical manifestations of the FA in all the patients. Every patient in this study underwent of determination of the concentration of total serum IgE and specific serum IgE to the most important food allergens, as well as to mixtures of household allergens in some cases (UniCAP System, Phadia AB). Results: Skin lesion in patients with EB masks allergic skin manifestations, causing a hypodiagnosis of the FA in this category of patients, which in turn leads to erroneous organization of nutritional support. FA (clinical manifestations) was identified in 20.7% of children with EB (in 10% of cases with simple form of EB and in 24.2% — in patients with dystrophic form of EB). Products containing cow’s milk protein, cereals, and eggs were identified as etiologic factors of FA in most cases. In the group of children with comorbidity FA and EB high and very high levels of total IgE (1000 kUA / l) were detected most frequently. The main cause-significant allergens are cow’s milk proteins, cereals, eggs. Conclusions: Comorbidity with FA is high in patients with dystrophic form of EB. The main cause-significant allergens are cow’s milk proteins, cereals, eggs.

scholarly journals High-titer IgG4 to cow’s milk proteins and relationship to specific IgE in Pediatric Eosinophilic Esophagitis

2019 ◽  
Vol 143 (2) ◽  
pp. AB135
Author(s):  
Lisa Workman ◽  
Jeffrey M. Wilson ◽  
Alexander J. Schuyler ◽  
Emily C. McGowan ◽  
Jonas Lidholm ◽  
...  
Keyword(s):  
Eosinophilic Esophagitis ◽  
High Titer ◽  
Milk Proteins ◽  
Specific Ige ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Cow’S Milk Proteins

scholarly journals Role of Cellular Immunity in Cow’s Milk Allergy: Pathogenesis, Tolerance Induction, and Beyond

2014 ◽  
Vol 2014 ◽  
pp. 1-10 ◽  
Author(s):  
Juandy Jo ◽  
Johan Garssen ◽  
Leon Knippels ◽  
Elena Sandalova
Keyword(s):  
Cellular Immunity ◽  
Tolerance Induction ◽  
Milk Proteins ◽  
Cow’S Milk Allergy ◽  
Food Allergies ◽  
Cow’S Milk ◽  
Milk Allergy ◽  
Cow's Milk ◽  
Cow's Milk Allergy ◽  
Cow’S Milk Proteins

Food allergy is an aberrant immune-mediated reaction against harmless food substances, such as cow’s milk proteins. Due to its very early introduction, cow’s milk allergy is one of the earliest and most common food allergies. For this reason cow’s milk allergy can be recognized as one of the first indications of an aberrant inflammatory response in early life. Classically, cow’s milk allergy, as is true for most other allergies as well, is primarily associated with abnormal humoral immune responses, that is, elevation of specific immunoglobulin E levels. There is growing evidence indicating that cellular components of both innate and adaptive immunity play significant roles during the pathogenesis of cow’s milk allergy. This is true for the initiation of the allergic phenotype (stimulation and skewing towards sensitization), development and outgrowth of the allergic disease. This review discusses findings pertaining to roles of cellular immunity in allergic inflammation, and tolerance induction against cow’s milk proteins. In addition, a possible interaction between immune mechanisms underlying cow’s milk allergy and other types of inflammation (infections and noncommunicable diseases) is discussed.

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