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1:CAS:528:DC%2BC3MXosFakur4%3D 10.1016/j.jaci.2011.04.036 This article reports long-term immunologic and clinical results of incorporating heated milk into the diets of milk-allergic subjects
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Martos G, Lopez-Exposito I, Bencharitiwong R, Berin MC, Nowak-Wegrzyn A. Mechanisms underlying differential food allergy response to heated egg. J Allergy Clin Immunol. 2011;127(4):990-7. An excellent in vitro analysis of the mechanisms concerning how heating affects allergenicity including alterations in intestinal uptake.
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1:CAS:528:DC%2BC3MXjs1Wlur0%3D 10.1016/j.jaci.2010.12.1116 This review is an excellent summary of known and hypothesized mechanisms of immune tolerance in relation to food
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e1. This article followed a large cohort of patients who incorporated heated egg into their diets and compared them to another cohort who followed a strict avoidance diet and showed a more rapid development of clinical tolerance to any form of egg
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Leonard SA, Sampson HA, Sicherer SH, Noone S, Moshier EL, Godbold J, et al. Dietary baked egg accelerates resolution of egg allergy in children. J Allergy Clin immunol. 2012;130(2):473-80. e1. This article followed a large cohort of patients who incorporated heated egg into their diets and compared them to another cohort who followed a strict avoidance diet and showed a more rapid development of clinical tolerance to any form of egg.
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1:CAS:528:DC%2BC38XjsVSqsLk%3D 10.1016/j.jaci.2011.11.053 These authors craft a new predictability model using clinical and immunologic data to help predict those who will tolerate and those who will not tolerate inclusion of heated egg into their diet
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1:CAS:528:DC%2BC38Xht1GlurvL 10.1016/j.jaci.2012.06.049 e1-4. This article provides some of the most recent data supporting the use of casein-specific IgE levels to help predict reactivity to heated milk
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Caubet JC, Nowak-Wegrzyn A, Moshier E, Godbold J, Wang J, Sampson HA. Utility of casein-specific IgE levels in predicting reactivity to baked milk. J Allergy Clin Immunol. 2013;131(1):222-4. e1-4. This article provides some of the most recent data supporting the use of casein-specific IgE levels to help predict reactivity to heated milk.
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Ford LS, Bloom KA, Nowak-Wegrzyn AH, Shreffler WG, Masilamani M, Sampson HA. Basophil reactivity, wheal size, and immunoglobulin levels distinguish degrees of cow's milk tolerance. J Allergy Clin Immunol. 2013;131(1):180-6. e1-3. This article adds to the mounting evidence that immunologic data may be able to distinguish between phenotypes of milk-allergic patients, namely those who tolerate and those who react to heated milk products.
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Leung, J.1
Hundal, N.V.2
Katz, A.J.3
Shreffler, W.G.4
Yuan, Q.5
Butterworth, C.A.6
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