Minimal impact of extensive heating of hen's egg and cow's milk in a food matrix on threshold dose‐distribution curves |
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| Authors: | B. C. Remington J. Westerhout D. E. Campbell P. J. Turner |
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| Affiliation: | 1. TNO, Zeist, The Netherlands;2. Department of Allergy & Immunology, Children's Hospital at Westmead, Sydney, Australia;3. Discipline of Child and Adolescent Health, University of Sydney, Sydney, Australia;4. Section of Paediatrics (Allergy and Infectious Diseases) & MRC and Asthma UK Centre in Allergic Mechanisms of Asthma, Imperial College London, London, UK |
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| Abstract: | We analyzed reaction threshold data from 352 children undergoing open food challenges to hen's egg or cow's milk, either fresh or extensively heated into a muffin. There was no significant shift in dose‐distribution curves due to the baking process, implying that existing threshold data for these allergens can be applied to allergen risk management, even when these allergens are heat‐processed into baked foods. |
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| Keywords: | Cow's milk food allergy food challenge hen's egg minimal eliciting dose |
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