Tolerance of baked milk in patients with cow's milk–mediated eosinophilic esophagitis

• Published in: Journal of allergy and clinical immunology 2013-11, Vol.132 (5), p.1215-1216.e1
• Main Authors: Leung, John, MD, Hundal, Navneet Virk, MD, Katz, Aubrey J., MD, Shreffler, Wayne G., MD, PhD, Yuan, Qian, MD, PhD, Butterworth, Carolyn A., MS, RD, Hesterberg, Paul E., MD
• Format: Article
• Language: English
• Subjects: Allergies; Allergy and Immunology; Animals; Cattle; Desensitization, Immunologic; Disease; Dysphagia; Eosinophilic Esophagitis - immunology; Eosinophilic Esophagitis - therapy; Food; Food allergies; Humans; Immune Tolerance; Milk; Milk - immunology; Milk Hypersensitivity - immunology; Milk Hypersensitivity - therapy; Nutrition research; Quality of life; Skin
• ISSN: 0091-6749; 1097-6825
• DOI: 10.1016/j.jaci.2013.08.017

To the Editor: Eosinophilic esophagitis (EoE) is a chronic inflammatory disease limited to the esophagus and most often triggered by food allergens.1 Cow's milk is one of the most common foods causing EoE.2,3 Elimination of cow's milk protein from the diet is an effective nonpharmacologic treatment of cow's milk-mediated EoE (CMME).3,4 Adherence to such a diet is challenging because milk protein is present in many processed foods. [...]strict milk restriction may have negative effects on nutrition5 and quality of life.6 It was recently reported that approximately 75% of children with IgE-mediated immediate hypersensitivity to cow's milk tolerate baked milk products (eg, muffins, cakes, and breads),7 but it is not known whether baked milk ingestion is tolerated in patients with CMME.