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Animal Source Foods
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Cow’s milk protein allergy is generally the first food allergy observed in children, mostly in small children (0–3 years), and its prevalence varies around 2–7.5% (93–94). After the age of three, there is no longer a problem for most children (93). Milk allergy is an immunologic-mediated adverse reaction to cow’s milk protein and it can be developed in the neonatal period or during the first years of life. Cow’s milk protein allergy can be caused by the antibody IgE, named immediate hypersensitivity, or IgE-mediated allergy or delayed (non-IgE-mediated) hypersensitivity. The immediate reaction symptoms include anaphylaxis, cutaneous reactions with urticaria and edema, respiratory episodes, and gastro-intestinal distress including vomiting, diarrhea, and bloody stools (94). Similarly, the delayed allergy is also characterized by cutaneous, respiratory, and gastro-intestinal symptoms, including disorders like atopic dermatitis, milk-induced pulmonary disease, chronic diarrhea, and gastroesophageal reflux disease (94). These aftereffects can happen one hour to several days after ingestion of cow milk. Most frequently, these allergies are due to whey proteins, mainly β-lactoglobulin, but also can be promoted by caseins (93). In breast-fed infants, mothers are commonly advised to avoid all cow milk-derived products; whereas in formula-fed children, the alternative is to replace cow’s milk products with hydrolyzed or amino acid options or eventually soy milk (94).
Nasal, bronchial, conjunctival, and food challenge techniques and epicutaneous immunotherapy of food allergy
Published in Richard F. Lockey, Dennis K. Ledford, Allergens and Allergen Immunotherapy, 2020
Mark W. Tenn, Matthew Rawls, Babak Aberumand, Anne K. Ellis
Parallel to those studies, clinical trials looking at EPIT via Viaskin Patch (DBV Technologies SA, Paris, France) for the treatment of FA have produced some promising results. This form of patch utilizes the moisture from transepidermal water loss to increase the permeability of the stratum corneum and as a result increase allergen delivery across intact skin [90]. A DBPC pilot study of milk EPIT in children between the ages of 3 months to 15 years with milk allergy demonstrated clinical efficacy with a good safety profile over a 3-month period [101]. EPIT treatment of peanut allergy shows a modest treatment response, with higher responses among younger children, and higher adherence rates compared to other forms of immunotherapy [102–104]. Treatment longer than 12 months demonstrates an increase in the efficacy of EPIT, but sustained effects of EPIT are undefined [103].
Crying and colic
Published in Quentin Spender, Judith Barnsley, Alison Davies, Jenny Murphy, Primary Child and Adolescent Mental Health, 2019
Quentin Spender, Judith Barnsley, Alison Davies, Jenny Murphy
Many parents feel that their inconsolable crying baby must be in pain and therefore ill. Colic will probably be implicated in the majority of these cases, and the child will be physically well. A common cause of colic is cow’s milk allergy. However, it is obviously important not to miss the less common causes of excessive crying, such as pain from acute infections (ear, nose and throat, or urinary tract) or from a strangulated inguinal (groin) hernia. Crying after a feed may be due to pain from gastro-oesophageal reflux, and this may be associated with unusual posturing of the baby’s head and neck. There will usually (but not always) be a history of vomiting. If suspected, this possibility should be investigated by a paediatrician. A rare but extremely important condition is infantile seizures, where the baby flexes the whole trunk in a so-called ‘salaam spasm and utters a brief cry. A child with possible infantile spasms should probably be referred as an emergency.
Biologics in food allergy: up-to-date
Published in Expert Opinion on Biological Therapy, 2021
Stefano Passanisi, Lucia Caminiti, Giuseppina Zirilli, Fortunato Lombardo, Giuseppe Crisafulli, Tommaso Aversa, Giovanni B Pajno
Few studies concern the use of Omalizumab as monotherapy for food allergy. Dahdah et al. reported their experience on Omalizumab used to treat a boy with severe asthma and anaphylaxis to multiple foods after preparatory selective IgE apheresis. The patient became partially or fully tolerant to the offending foods within 40 days after the start of Omalizumab, with an improvement in his quality of life [54]. A report from Sweden described the effectiveness of Omalizumab for the treatment of children with severe milk allergy including episodes of anaphylaxis. The authors demonstrated the usefulness of basophil allergen threshold sensitivity (CD-sens) to avoid risky food challenges [55]. CD-sens has been also demonstrated to be used to individualize the dosage of Omalizumab for the management of severe peanut allergy [44].
Cost-effectiveness of using an extensively hydrolyzed casein formula containing Lactobacillus rhamnosus GG in managing infants with cow’s milk allergy in the US
Published in Current Medical Research and Opinion, 2018
Julian F. Guest, Roger H. Kobayashi, Vinay Mehta, Gary Neidich
Food allergy has been estimated to affect 8% of US children1–4. Milk is one of the most common food allergies, affecting one-fifth of US children with food allergies5. Cows’ milk allergy (CMA) is an immune-mediated allergic response to milk proteins with an estimated incidence in infancy in Western industrialized countries of 0.02–0.036. It generally develops within the first few months of life and can either be antibody-driven (IgE-mediated) or cell-mediated (non-IgE-mediated), or mixed7,8. CMA can develop in exclusively breastfed infants as well as those being fed cow’s milk-based infant formulae7. Whilst most children will acquire tolerance to cow’s milk proteins within the first 5 years of life9, recent evidence suggests that the allergy can persist until later ages10,11. There are several guidelines addressing the management of infants with CMA, all of which recommend the use of substitutive hypoallergenic formulae12–15.
Effects of polymerised whey protein-based microencapsulation on survivability of Lactobacillus acidophilus LA-5 and physiochemical properties of yoghurt
Published in Journal of Microencapsulation, 2018
Mu Wang, Cuina Wang, Fen Gao, Mingruo Guo
Cow milk is the most important milk source of nutrition for people across the world (Ahmad et al. 2013). Goat milk is one of the three major milk production for human being and its products are getting more and more popular due to its relatively high nutrition value and low allergy tendency (Wang et al. 2017a). Goat milk can be used as a substitute to cow milk for those who may suffer from cow milk allergy. Yoghurt is now one of the most widely consumed fermented milk products, which is produced by the acidification of milk (Tamime & Deeth 1980). Coagulation of most common yoghurts involves in bacterial fermentation by Streptococcus thermophilus and Lactobacillus delbruekii by production of lactic acid from milk lactose (McCarthy 2015). Yoghurt has live lactic acid bacteria and is suitable for growth of probiotics (Li et al. 2016). Yoghurt that contains probiotic bacteria such as Lactobacillus acidophilus is becoming popular due to the health-promoting properties of the probiotics (Farnsworth et al. 2006).