Baked milk- and egg-containing diet in the management of milk and egg allergy

Journal of Allergy and Clinical Immunology: In Practice

Volumn 3, Issue 1, 2015, Pages 13-23

  Leonard, Stephanie A ^a   Caubet, Jean Christoph ^b   Kim, Jennifer S ^c   Groetch, Marion ^d   Nowak Wegrzyn, Anna ^d  

^a RADY CHILDREN'S HOSPITAL   (United States)

^b GENEVA UNIVERSITY HOSPITALS   (Switzerland)

^c NORTHSHORE UNIVERSITY HEALTHSYSTEM   (United States)

^d MOUNT SINAI SCHOOL OF MEDICINE   (United States)

Author keywords

Baked egg; Baked milk; CM; Cow's milk allergy; EoE; EW; Extensively heated egg; Extensively heated milk; GM; Hen's egg allergy; OFC; OIT; OM; OVA; SM; SPT

Indexed keywords

EGG WHITE; IMMUNOGLOBULIN E; MILK PROTEIN;

ALLERGENICITY; ARTICLE; BAKED EGG; BAKED MILK; DAIRY PRODUCT; DESENSITIZATION; DIET THERAPY; DISEASE SEVERITY; EGG ALLERGY; FOOD; FOOD SAFETY; GOAT MILK; HEATING; HIGH TEMPERATURE; HUMAN; IMMUNOLOGICAL TOLERANCE; LABORATORY TEST; MILK ALLERGY; MOLECULAR INTERACTION; NONHUMAN; NUTRITIONAL SUPPORT; ORAL IMMUNOTHERAPY; PREDICTION; PROTEIN BINDING; PROVOCATION TEST; QUALITY OF LIFE; SHEEP MILK; SKIN TEST; THERAPY EFFECT; TREATMENT PLANNING; CHILD; COOKING; DIET; IMMUNOLOGY; PROCEDURES;

CHILD; COOKING; DIET; EGG HYPERSENSITIVITY; HUMANS; MILK HYPERSENSITIVITY; SKIN TESTS;

EID: 84920843330     PISSN: 22132198     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jaip.2014.10.001     Document Type: Article

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