Introduction of Heated Cow’s Milk Protein in Challenge-Proven Cow’s Milk Allergic Children: The iAGE Study

Nicolette W. de Jong*, Marloes E. van Splunter, Joyce A.M. Emons, Kasper A. Hettinga, Roy Gerth van Wijk, Harry J. Wichers, Huub F.J. Savelkoul, Aline B. Sprikkelman, R.J.J. van Neerven, Liu Liu, Gerbrich van der Meulen, Irene Herpertz, Yvonne C.M. Duijvestijn, Mijke Breukels, Marianne I. Brouwer, Jaap Schilperoort, Olga van Doorn, Berber Vlieg-Boerstra, Jochum van den Berg, Linette PellisSeverina Terlouw, Astrid I. Hendriks, Marco W.J. Schreurs, Frank E. van Boven, Nicolette J.T. Arends

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

1 Citation (Scopus)

Abstract

The introduction of baked milk products in cow’s milk (CM) allergic children has previously been shown to accelerate induction tolerance in a selected group of children. However, there is no standardized baked milk product on the market. Recently, a new standardized, heated and glycated cow’s milk protein (HP) product was developed. The aim of this study was to measure safety and tolerability of a new, well characterized heated CM protein (HP) product in cow’s milk allergic (CMA) children between the age of 3 and 36 months. The children were recruited from seven clinics throughout the Netherlands. The HP product was introduced in six incremental doses under clinical supervision. Symptoms were registered after introduction of the HP product. Several questionnaires were filled out by parents of the children. Skin prick tests were performed with CM and HP product, sIgE to CM and α-lactalbumin (Bos d4), β-lactoglobulin (Bos d5), serum albumin (Bos d 6), lactoferrin (Bos d7) and casein (Bos d8). Whereas 72% percent (18 out of 25) of the children tolerated the HP product, seven children experienced adverse events. Risk factors for intolerance to the HP product were higher skin prick test (SPT) histamine equivalent index (HEP) results with CM and the HP product, higher specific IgE levels against Bos d4 and Bos d8 levels and Bos d5 levels. In conclusion, the HP product was tolerated by 72% of the CM allergic children. Outcomes of SPT with CM and the HP product, as well as values of sIgE against caseins, α-lactalbumin, and β-lactoglobulin may predict the tolerability of the HP product. Larger studies are needed to confirm these conclusions

Original languageEnglish
Article number629
JournalNutrients
Volume14
Issue number3
DOIs
Publication statusPublished - 31 Jan 2022

Keywords

  • Allergy
  • Baked milk
  • Cow’s milk
  • Tolerance

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