Minimal impact of extensive heating of hen’s egg and cow’s milk in a food matrix on threshold dose-distribution curves
File(s)Remington_et_al-2017-Allergy.pdf (569.05 KB)
Published version
Author(s)
Remington, BC
Westerhout, J
Campbell, DE
Turner, PJ
Type
Journal Article
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.
Date Issued
2017-05-26
Date Acceptance
2017-04-29
Citation
Allergy, 2017, 72 (11), pp.1816-1819
ISSN
1398-9995
Publisher
Wiley
Start Page
1816
End Page
1819
Journal / Book Title
Allergy
Volume
72
Issue
11
Copyright Statement
© 2017 The Authors. Allergy Published by John Wiley & Sons Ltd.
This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
License URL
Sponsor
Medical Research Council (MRC)
Grant Number
MR/K010468/1
Subjects
Cow's milk
food allergy
food challenge
hen's egg
minimal eliciting dose
1107 Immunology
Allergy
Publication Status
Published