Osamu Higuchi, MD
,
University of Toyama, Toyama, Japan
Toshiko Itazawa, MD, PhD
,
University of Toyama, Toyama, Japan
Yoko Adachi, MD, PhD
,
University of Toyama, Toyama, Japan
Miki Hamamichi, MD
,
University of Toyama, Toyama, Japan
Motokazu Nakabayashi, MD, PhD
,
University of Toyama, Toyama, Japan
Yasunori Ito, MD, PhD
,
University of Toyama, Toyama, Japan
Takuya Wada, MD
,
University of Toyama, Toyama, Japan
Miki Takao, MD
,
Takashige Memorial Hospital, Toyama, Japan
Junko Yamamoto, MD
,
Saiseikai Takaoka Hospital, Toyama, Japan
Gyoukei Murakami, MD, PhD
,
Murakami Allergy and Pediatric, Toyama, Japan
Yu-Ichi Adachi, MD, PhD
,
Paediatrics, Toyama University School of Med., Toyama, Japan
Yu-Ichi Adachi, MD, PhD
,
Paediatrics, Toyama University School of Med., Toyama, Japan
Background: It was recently reported that a substantial percentage of milk allergy children tolerate baked milk products. However, little has been known the roles of milk component-specific IgE and InG4 in the tolerance to baked milk.
Methods: Milk, casein, alpha-lactoalbumin and beta-lactoglobulin-specific IgE and IgG4 antibodies were measured by ALLASTAT 3G system in milk allergy children who performed oral baked milk challenge.
Results: Out of 19 children aged 2-20 years old, 9 (47%) tolerated baked milk product (50mL containing muffin) and 10 reacted. There were no significant differences in mean age, gender and history of milk-induced anaphylaxis between two groups. In children tolerated baked milk, specific IgE titers to milk, casein and alpha-lactoalbumin were significantly lower, but not to beta-lactoglobulin. Furthermore, each component-specific IgE/IgG4 ratio was significantly lower compared to children who reactive to baked milk.
Conclusions: Approximately a half of milk allergy children can tolerate baked milk product. Component-specific IgE and IgG4 titers could be useful as a predictor for tolerability of baked milk.
