Title: Clinical, Laboratory and Outcome Analysis of Food Challenge with Baked Milk, performed on Pediatric Patients with Milk Allergy, HC Unicamp (2016 to 2018)
Abstract: Milk Allergy (MA) is the most common form of childhood food allergy. The most reliable diagnostic tool for MA is the Food Challenge (FC), where the patient ingests, after an adequate period of exclusion diet, and, under medical supervision, the suspect food, in order to catch an allergic reaction. FC can be performed for both cow's milk containing intact protein and for cooked milk (Baked Milk). In about 70% of cases of MA, the patient becomes tolerant to Baked milk before becoming tolerant to the intact protein. The daily use of Baked Milk products makes it possible to increase the food repertoire, with a positive impact on patients' nutrition and quality of life. There is also evidence that the daily intake of Baked Milk foods makes it possible to acquire a faster tolerance for milk with intact protein. The present study allowed us to consistently assess the epidemiological and clinical characteristics of the 22 patients who underwent FC for Baked Milk at a university service. However, there was an impossibility of a correct evaluation between previous levels of IgE specific for cow's milk in the studied group, given the low percentage of tests performed. Since there was an expressive amount of negative FC for Baked Milk, allowing the expansion of the diet for many patients, strategies that allow the accomplishment of a greater quantity of FC for Baked Milk and also FC for intact protein are desirable from the point of view of the quality of life of the patients and also of the patients. health services.
Keywords: Cow's milk protein allergy; Oral Provocation Test; Baked milk.
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