1015 Development of Tolerance to Cow Milk Protein in Children with IgE Mediated Cow's Milk Allergy

Sunday, 6 December 2015
Ivanka Trump Ballroom (Trump National Doral)

Vladyslava Barzylovich, PhD student , Pediatric Department, National Medical University Named after o.o. Bogomolets, Kiev, Ukraine

BACKGROUND: Cow's milk is a major allergen and one of the main nutrient in first years children. Development of tolerance to cow's milk is important task up to date alergology.

METHODS: Under our supervision were 12 first year children with severe oral allergy syndrome to cows milk. (n=7 rash,angioedema; n=3 angioedema,vomiting; n=2 vomiting). All children had high IgE level to cows milk (n=6-α,β lactoglobulin and casein; 4=α,β lactoglobulin, 1=casein) and negative IgG levels to cows milk. To all children straight avoiding diet were recommended. At the age of three in the case of necessity oral immunotherapy were suspected. During supervision time control should be provided by oral provocation with cows milk and measuring IgE and IgG to cow milk proteins.

RESULTS: At the age of three we found significant decrease of specific IgE and significant increase of specific IgG in 9 children. The tolerance development in these children approved with negative oral provocation. After diet analyses were found that in ratio of this children small doses of such products as beef, bred and other bakery were present.

3 other children had no violations in the diet, significant decrease of specific IgE and still negative IgG. 2 children had positive oral provocation result and 1 negative.


1. Avoidance of cow's milk significantly reduces the risk of development oral allergy syndrome in children allergic with cow's milk allergy.

2 Including in diet products with small quantities of cows milk can lead to food tolerance development.

3. Provocative tests to products with small quantities of cows milk can be reasonable and used for diet widening and food tolerance formation.