Search

BACKGROUND: Food protein- induced enterocolitis syndrome (FPIES), a non-IgE-mediated- IgE-mediated allergy, primarily affects infants and young children. Whether and when tolerance develops seems to vary among populations and trigger foods. OBJECTIVE: This study aimed to evaluate tolerance development and its assessment in a Swedish cohort. METHODS: This was a prospective follow-up study of a Swedish cohort of 113 children, followed at 25 pediatric departments, with acute FPIES. Data on oral food challenges and FPIES resolution were collected through chart reviews and, if incomplete, supplemental caregiver interviews. RESULTS: The median age at last follow-up was 5.6 years (range: 8.7 months to 16.5 years). Eighty-three children (73%) developed tolerance to 96 of 137 (70%) foods: 93% for cow's ' s milk, 92% for oat, and 46% for fi sh. The median age when tolerance was developed was 36.0 months (interquartile range: 23.7-48.2 months): 24.4 months for cow's ' s milk, 30.1 months for oat, and 49.4 months for fi sh. Tolerance was determined in hospital in 45% of cases. Five percent demonstrated allergic sensitization to their FPIES trigger food. Age at tolerance development did not differ between sensitized and nonsensitized patients. CONCLUSIONS: Most of the children in this Swedish cohort with FPIES achieved tolerance before age 4 years. Cow's milk- and oat-induced FPIES had similar remission patterns, with early resolution. Development of tolerance to fish occurred significantly later compared with all other FPIES-inducing foods. (c) 2024 American Academy of Allergy, Asthma & Immunology

The use of infant formulas (IFs) based on hydrolyzed cow’s milk proteins to prevent cow’s milk allergy (CMA) is highly debated. The risk of sensitization to milk proteins induced by IFs may be affected by the degree of hydrolysis (DH) as well as other physicochemical properties of the cow’s milk-based protein hydrolysates within the IFs. The immunogenicity (specific IgG1 induction) and sensitizing capacity (specific IgE induction) of 30 whey- or casein-based hydrolysates with different physicochemical characteristics were compared using an intraperitoneal model of CMA in Brown Norway rats. In general, the whey-based hydrolysates demonstrated higher immunogenicity than casein-based hydrolysates, inducing higher levels of hydrolysate-specific and intact-specific IgG1. The immunogenicity of the hydrolysates was influenced by DH, peptide size distribution profile, peptide aggregation, nano-sized particle formation, and surface hydrophobicity. Yet, only the surface hydrophobicity was found to affect the sensitizing capacity of hydrolysates, as high hydrophobicity was associated with higher levels of specific IgE. The whey- and casein-based hydrolysates exhibited distinct immunological properties with highly diverse molecular composition and physicochemical properties which are not accounted for by measuring DH, which was a poor predictor of sensitizing capacity. Thus, future studies should consider and account for physicochemical characteristics when assessing the sensitizing capacity of cow’s milk-based protein hydrolysates.

Background Food protein-induced enterocolitis syndrome (FPIES) is a non-IgE-mediated food allergy causing severe acute gastrointestinal symptoms and lethargy, mainly affecting infants and young children. There are geographic variations in its clinical features. This study aimed to describe the clinical characteristics and management of FPIES in Swedish children. Methods The study included children who presented with acute FPIES during 2008-2017. All Swedish pediatric departments (n = 32) were invited to report their known patients. Data were collected through chart reviews and interviews with parents. Results Eighteen pediatric departments contributed, and 113 patients were included. Most had a family history of atopy (74%), and 51% had an atopic disease. Common trigger foods were cow's milk (26%), fish (25%), oat (22%), and rice (8%). Most patients (85%) reacted to a single food. The median age at first reaction was 3.9 months for cow's milk and 6.0 months for other foods (p < 0.001, range 1.0 month to 9 years). Repetitive vomiting (100%), lethargy (86%), and pallor (61%) were common symptoms; 40% had diarrhea. Sixty percent visited the emergency department, and 27% of all patients were hospitalized. Most patients were diagnosed clinically (81%). Specific IgE for the trigger food was positive in 4/89 tested patients (4%), and skin prick test for the trigger food was positive in 1/53 tested patients (2%). Conclusions In our Swedish study of 113 children, cow's milk, fish, and oat were the commonest trigger foods. Most patients reacted to a single food, and IgE sensitization was rare.

Food allergy appears to have its roots in an insufficient exposure to a diverse range of environmental microbiota during early life. Microbial exposure ensures the colonization of the gastrointestinal tract with commensal microbes, which is necessary for the induction of a balanced and tolerogenic immune function. High-throughput sequencing technology has facilitated in-depth studies of the gut microbiota as well as bacterial-derived metabolites. Although the role of the microbiota in allergies is now widely studied, its importance for food allergy was only recently noted. Studies in human cohorts have shown that there is an association of dysbiosis and pathogenesis of food allergy, while studies from animal models have demonstrated the capacity of specific species in the gut microbiota to alter immune response, which may lead to the desensitization of food allergy. This article reviews the role of the gut microbiota in food allergy, and discusses the influence of environmental factors as well as prevention and management strategies relating to such regulatory mechanism. © 2020 The Author(s).

Food allergy appears to have its roots in an insufficient exposure to a diverse range of environmental microbiota during early life. Microbial exposure ensures the colonization of the gastrointestinal tract with commensal microbes, which is necessary for the induction of a balanced and tolerogenic immune function. High-throughput sequencing technology has facilitated in-depth studies of the gut microbiota as well as bacterial-derived metabolites. Although the role of the microbiota in allergies is now widely studied, its importance for food allergy was only recently noted. Studies in human cohorts have shown that there is an association of dysbiosis and pathogenesis of food allergy, while studies from animal models have demonstrated the capacity of specific species in the gut microbiota to alter immune response, which may lead to the desensitization of food allergy. This article reviews the role of the gut microbiota in food allergy, and discusses the influence of environmental factors as well as prevention and management strategies relating to such regulatory mechanism. © 2020 The Author(s).

Foodallergy is on the rise in Sweden and the rest of the world and is a global health issue. Milk protein is the allergen that causes the most allergic reactions in Sweden and those who are highly allergic to milk risk going into an anaphylactic shock which in worst case can be fatal. Eating at a restaurant can be a challenge for a person with food allergy since this is where the majority of allergic reactions happen. All restaurant staff is required by law to know or to find out the correct allergy information for the customer. In 2020 Miljöförvaltningen in Malmö performed an allergy project which purpose was to research if restaurants in Malmö gave the correct allergen information to their customers. In this study a follow up control of Malmö city allergen project was conducted from a consumer perspective focusing on the allergen milk. The aim is to research if Malmö city allergen project was successful in changing the allergen information towards the consumer and if consumers can trust that the allergen information from the restaurant is correct. To achieve this goal food samples was collected and analyzed with an ELISA kit to verify the meals casein content. This study shows that 59% of the restaurants keeps giving incorrect allergen information about milk even after Malmö citys allergen project, which indicates that there has been no change regarding allergen information at these restaurants. This study also shows that milk was detected in 44% of the restaurants which claimed that the meal didn’t contain any milk and where Malmö citys allergen project verified that the meal was milk free. A collected assessment suggests that the information of allergens is not working properly by the majority of the restaurants in this study. This would mean that a consumer can’t trust the allergen information from restaurants., Stor risk för mjölkallergiker att äta på restaurang i Malmö Vågar allergiker äta på restaurang? Går det att lita på att maten innehåller det som restaurangpersonalen säger att den gör? Innehåller grädde, ost och yoghurt mjölk? Att äta på restaurang kan vara utmanande för en allergiker eftersom restauranger är bland de vanligaste platserna där allergiska reaktioner inträffar. Omkring 15 procent av Sveriges befolkning lider av någon slags överkänslighet mot mat. Ägg, nötter och mjölk är exempel på så kallade allergener som kan orsaka allergi. Mjölk är den allergen som orsakar flest allergiska reaktioner i Sverige och känsliga allergiker som utsätts för mjölk riskerar att drabbas av en så kallad anafylaktisk chock vilket är ett tillstånd som kan leda till döden. All personal på en restaurang ska enligt livsmedelslagstiftningen känna till eller kunna frambringa rätt allergeninformation till konsumenter. Miljöförvaltningen i Malmö stad genomförde under våren 2020 ett allergenprojekt vars syfte var att kontrollera om restauranger i Malmö uppger korrekt allergeninformation till sina gäster. Resultatet visade att mer än hälften av de besökta restaurangerna gav fel allergeninformation. Nu har en uppföljning av Malmö stads allergiprojekt gjorts med inriktning på mjölk för att kontrollera om de granskade restaurangerna tagit till sig av påbackningen de fick och numera ger rätt information om matens mjölkinnehåll. En uppföljande kontroll har även utförts hos ett antal av de restauranger som enligt Malmö stad gav rätt allergeninformation, detta för att se om det med hjälp av livsmedelsanalys detekteras mjölk i måltiderna. Under denna studie togs livsmedelsprover som analyserades för att verifiera måltiders mjölkinnehåll. Resultatet visar att 59% av restaurangerna som gav fel information om mjölkinnehåll under Malmö stads kontroll fortsätter ge samma felaktiga svar, det vill säga att måltiden inte innehåller mjölk. Malmö stads allergenprojekt har således inte gett upphov till för

Foodallergy is on the rise in Sweden and the rest of the world and is a global health issue. Milk protein is the allergen that causes the most allergic reactions in Sweden and those who are highly allergic to milk risk going into an anaphylactic shock which in worst case can be fatal. Eating at a restaurant can be a challenge for a person with food allergy since this is where the majority of allergic reactions happen. All restaurant staff is required by law to know or to find out the correct allergy information for the customer. In 2020 Miljöförvaltningen in Malmö performed an allergy project which purpose was to research if restaurants in Malmö gave the correct allergen information to their customers. In this study a follow up control of Malmö city allergen project was conducted from a consumer perspective focusing on the allergen milk. The aim is to research if Malmö city allergen project was successful in changing the allergen information towards the consumer and if consumers can trust that the allergen information from the restaurant is correct. To achieve this goal food samples was collected and analyzed with an ELISA kit to verify the meals casein content. This study shows that 59% of the restaurants keeps giving incorrect allergen information about milk even after Malmö citys allergen project, which indicates that there has been no change regarding allergen information at these restaurants. This study also shows that milk was detected in 44% of the restaurants which claimed that the meal didn’t contain any milk and where Malmö citys allergen project verified that the meal was milk free. A collected assessment suggests that the information of allergens is not working properly by the majority of the restaurants in this study. This would mean that a consumer can’t trust the allergen information from restaurants., Stor risk för mjölkallergiker att äta på restaurang i Malmö Vågar allergiker äta på restaurang? Går det att lita på att maten innehåller det som restaurangpersonalen säger att den gör? Innehåller grädde, ost och yoghurt mjölk? Att äta på restaurang kan vara utmanande för en allergiker eftersom restauranger är bland de vanligaste platserna där allergiska reaktioner inträffar. Omkring 15 procent av Sveriges befolkning lider av någon slags överkänslighet mot mat. Ägg, nötter och mjölk är exempel på så kallade allergener som kan orsaka allergi. Mjölk är den allergen som orsakar flest allergiska reaktioner i Sverige och känsliga allergiker som utsätts för mjölk riskerar att drabbas av en så kallad anafylaktisk chock vilket är ett tillstånd som kan leda till döden. All personal på en restaurang ska enligt livsmedelslagstiftningen känna till eller kunna frambringa rätt allergeninformation till konsumenter. Miljöförvaltningen i Malmö stad genomförde under våren 2020 ett allergenprojekt vars syfte var att kontrollera om restauranger i Malmö uppger korrekt allergeninformation till sina gäster. Resultatet visade att mer än hälften av de besökta restaurangerna gav fel allergeninformation. Nu har en uppföljning av Malmö stads allergiprojekt gjorts med inriktning på mjölk för att kontrollera om de granskade restaurangerna tagit till sig av påbackningen de fick och numera ger rätt information om matens mjölkinnehåll. En uppföljande kontroll har även utförts hos ett antal av de restauranger som enligt Malmö stad gav rätt allergeninformation, detta för att se om det med hjälp av livsmedelsanalys detekteras mjölk i måltiderna. Under denna studie togs livsmedelsprover som analyserades för att verifiera måltiders mjölkinnehåll. Resultatet visar att 59% av restaurangerna som gav fel information om mjölkinnehåll under Malmö stads kontroll fortsätter ge samma felaktiga svar, det vill säga att måltiden inte innehåller mjölk. Malmö stads allergenprojekt har således inte gett upphov till för

För att framställa 1 kg ost går det åt cirka 10 L mjölk. Vassle är den största restprodukten från ostframställning och uppgår till 9 L per kilo producerad ostmassa. Tidigare har vassle inte ansetts ha något större värde i livsmedelssammanhang utan har använts som komponent i grisfoder och till att gödsla jordbruksmarker med. I vasslefraktionen finner man mjölkens lösliga proteiner, vilka utgör ca 20% av mjölkens totala proteininnehåll. Många epidemiologiska studier visar att vassleproteiner har främjande inverkan på några av de vanligaste sjukdomar som ingår i det metabola syndromet och som en stor del av befolkningen drabbas av. Ett intag av vassleproteiner tycks bland annat hämma uppkomst av Typ 2 diabetes genom att inverka på glukosstegring och inkretinhormonfrisättning. Därigenom skulle vassleproteiner kunna spela en viktig roll i kroppens processer för att vidhålla normala energinivåer genom att reducera aptit, matintag, kroppsvikt och fettinlagring hos överviktiga patienter. Studier visar även att genom introducering av vasslehärledda peptider i tidig ålder främjades tolerans gentemot intakta vassleproteiner. En ökad tolerans minskar risken för akut allergi och utveckling av mjölkallergi., For production of one kilogram cheese, approximately 10 L of milk is re-quired. The whey fraction makes up the greatest volume in cheese manufac-turing and corresponds to quantities of 9 L whey per kilogram produced cheese. Whey contains the globular proteins of milk and whey proteins con-stitute approximately 20% of the total milk protein content. Results based on epidemiological studies suggest beneficial effects of the whey proteins on some of the most common human metabolic issues. Several studies suggest, that whey protein inhibit development of Typ 2 diabetes through improved regulation of glucose levels and incretin hormone release. By influencing in-cretin hormone relese, whey proteins also play an important role in regulating energy levels of the body. This could be of interest in reducing appetite, food intake, weight and fat accumulation in obese people. Studies also show that by introducing whey protein peptides to young individuals diet, the tolerance for consumption of intact whey proteins increase and the risk to develop milk allergy decrease.

Objectives and Study: Cow's milk allergy (CMA) affects 2% of children younger than 4 years and no effective prevention or treatment strategies are available. The dietary components short-chain galactoand long-chain fructo-oligosaccharides (scGOS:lcFOS) and omega-3 poly-unsaturated fatty acids (n-3 PUFA) have immune regulatory capacities and have been demonstrated to reduce the allergic symptoms in a murine model of CMA, however, it is unknown if an additional effect occur when these dietary components are combined. The objective of this study was to evaluate the preventive effect of a combination of scGOS:lcFOS and n-3 PUFA on CMA development in a mouse model. Method: 3-4 weeks old C3H/HeOuJ female mice received a control or a supplemented diet with 1% (9:1) scGOS:lcFOS, 6% n-3 PUFA or a combination of 1% scGOS:lcFOS and 6% n-3 PUFA (n=12-15) from day-14. For 5 weeks (day 0-28) the mice were weekly sensitized to 20 mg cow's milk whey protein in PBS with 10 ug cholera toxin (CT) or CT only (control). Clinical parameters were measured after intradermal and oral challenge. After the mice were killed (day 43) mesenteric lymph nodes (MLN), spleen and lamina propria (LP) were isolated to measure the levels of Th1 and Th2 subsets. Serum was collected to determine levels of mouse mast cell protease 1 (mMCP-1) and antigen specific immunoglobulins. Results: The scGOS:lcFOS diet or n-3 PUFA diet reduced the acute allergic skin response significantly. The combination diet showed no significant reduction of the acute allergic skin response. All the tested diets caused no significant reduction in CMA-induced mMCP-1 and immunoglobulins IgE, IgG1 and IgG2a serum levels. Th1 and Th2 subsets in spleen, MLN and LP were neither affected by CMA nor by the dietary supplementations. Conclusion: A dietary supplementation with scGOS:lcFOS or n-3 PUFA in a preventive setting reduce the acute allergic skin response in CMA mice. No additional effect was observed when these components were comb

We examined the association between cow’s milk allergy (CMA) and juvenile idiopathic arthritis (JIA). The material for this case-control study was collected from national registers of all children born in Finland between 2000 and 2010 and diagnosed with JIA (n = 1,298) and age-, sex-, and place-matched controls (n = 5,179). We identified 235 children with CMA; 66 of these children also had JIA. A conditional logistic regression analysis was performed to evaluate the association between CMA and JIA and to test whether exposure to antibiotics would be a covariate for this association. In boys (but not in girls), a diagnosis of CMA and the use of hypoallergenic formula in infancy were associated with the later development of JIA (odds ratio = 2.4, 95% confidence interval: 1.6, 3.6). The association was most evident in boys who were diagnosed with JIA before age 3 years or diagnosed with CMA with predominantly gastrointestinal symptoms. There was no statistically significant additive interaction between CMA and antibiotic exposure in the later development of JIA. These associations may reflect impaired maturation of intestinal immunity and integrity in boys with a risk of JIA. Predisposing factors related to JIA pathogenesis seem to display a sex-linked disparity.

Familjer med små barn som inte tål mjölk upplever att de behöver praktisk hjälp med mat och måltider. Syftet var att undersöka om, och i så fall hur, recept kan möta de behov som familjerna upplever att de har. Totalt 15 recept togs fram. På två workshoppar fick 11 familjer testa recepten genom att provlaga och smaka de tillagade måltiderna. Under workshopparna intervjuades föräldrarna om vad de tyckte om recepten och om vilka behov de har. Resultatet visar att recept kan vara en praktisk hjälp för familjer med mjölkallergi – om recepten tar hänsyn till de behov kring mat som familjerna har. Familjernas behov är motstridiga, men det går att sammanföra dem i recept. För att kunna kombinera deras behov av bekvämlighet och ansvar för näringsriktig mat måste det vara snabb och enkel mat som samtidigt utgår ifrån små barns näringsbehov utan att innehålla mjölk. Även identitet, som är kopplat till smak, är viktigt. God mat är synonymt med bekanta smaker som är vanliga i många barnfamiljer., Families with small children who are allergic to milk experience that they require practical advice on food and meals. The purpose of this study was to investigate if, and if so how, recipes can meet the needs regarding food and meals that these families feel that they have. Total 15 recipes were developed. These were tested by 11 families by cooking and tasting the meals at two workshops. During both workshops the parents were interviewed to find out their opinions on the recipes as well as their needs. The results indicate that recipes may be a useful remedy for families with milk allergy, given that the recipes consider the families’ very needs as regarding to food. The needs of the families’ are contradictory, however they can be summed up into recipes. In order to combine the families’ need for ease and responsibility for nutritious food, the food must be quick and simple but still emanate from the nutritional requirements for small children with milk allergy. Likewise identity related to taste is important. Good food is synonymous with well-known tastes for families with children.

The function of the transmembrane protein FasL is to complex with the Fas receptor in a target cell and induce target cell apoptosis. Fas/FasL-mediated apoptosis plays important role in immunoregulation. FasL expression is mostly seen in activated lymphocytes. We have characterized endothelial FasL expression in different functional compartments of lymph nodes and gut-associated lymphoid tissue. Furthermore, we have explored the functional role of endothelial FasL expression by analyzing correlation with apoptosis of lymphocyte subpopulations in lymph nodes and by assessing endothelial expression under different conditions by activation of immune functions in gastrointestinal mucosa. Immunohistochemical stainings (Fas, FasL, CD3, CD20, CD19, CD23, CD56, FVIII) were performed on 20 reactive lymph node tissues (I and II), 60 pediatric endoscopy biopsy samples (III) or 60 samples from gut resections (IV). A double-staining method combining apoptosis detection with the TUNEL-method and lymphocyte classification with FasL, Fas and cell lineage markers was optimized. Patient groups included non-pathological lymph nodes, pediatric cow’s milk-sensitive enteropathy, pediatric celiac disease, appendicitis, ulcerative colitis and Crohn’s disease. Control groups included normal biopsy samples from pediatric patients and non-pathological resecate samples from the appendix, colon or ileum to correspond to patient groups. Quantitative analysis (positive vessels or cells per mm2) was performed thoroughly for each anatomical region. In a subset of patients, soluble FasL in the serum was quantified with standard enzyme-linked immunosorbent assay. In reactive lymph nodes FasL expression was predominantly present in high endothelial venules located in the paracortical area, where apoptotic T and B lymphocytes, some expressing Fas, were subsequently found. In the gut wall vascular FasL expression was seen in high endothelial vessels near lymphoid follicles. Serum FasL was eleva, Tiivistelmä Solukalvon läpäisevän proteiinin, FasL:n, tehtävä on sitoutua kohdesolun Fas-reseptoriin ja indusoida kohdesolun apoptoosi. Fas/FasL-välitteinen apoptoosi on merkittävä tekijä immunologisessa säätelyssä. FasL ilmentyy pääsääntöisesti aktivoituneissa lymfosyyteissä. Olemme kuvanneet tutkimuksessamme FasL:n endoteelistä ilmentymistä imukudoksen eri toiminnallisissa alueissa ja suoliston lymfaattisessa kudoksessa. Lisäksi kartoitimme endoteelin FasL:n toiminnallista merkitystä analysoimalla sen yhteyttä lymfosyyttien alaryhmien apoptoosiin imusolmukkeissa ja arvioimalla FasL:n endoteelistä ilmentymistä suoliston limakalvon immunologisesti erilaisissa sairauksissa. Teimme immunohistokemiallisia värjäyksiä (Fas, FasL, CD3, CD20, CD19, CD23, CD56 ja FVIII) 20 reaktiiviselle imusolmukkeelle (I ja II), 60 lapsen endoskooppiselle biopsianäytteelle (III) sekä 60 suoliresekaattinäytteelle (IV). Optimoimme kaksoisvärjäysmenetelmän, missä yhdistettiin apoptoosin havainnointimenetelmä TUNEL ja FasL-, Fas- tai solulinjamarkkeri. Potilasryhmiin kuului potilaita, joilla oli normaalit imusolmukkeet, sekä potilaita, jotka sairastivat lasten viivästynyttä lehmänmaitoallergiaa, lasten keliakiaa, umpilisäketulehdusta, haavaista paksusuolitulehdusta tai Crohnin tautia. Verrokkiryhmiin kuului normaaleja biopsianäytteitä lapsipotilailta sekä terveitä resekaattinäytteitä umpilisäkkeestä sekä paksu- tai sykkyräsuolesta potilasryhmien mukaisesti. Jokaiselle anatomiselle alueelle suoritimme perusteellisen määrällisen analyysin (positiivista suonta tai solua per mm2). Osalle ryhmistä suoritimme seerumin liukoisen FasL:n määrityksen entsyymivälitteisellä immunosorbenttimäärityksellä. Reaktiivisissa imusolmukkeissa FasL:n ilmentyminen näkyi pääsääntöisesti parakortikaalialueen korkeaendoteelisissä venuleissa, missä myös apoptoottiset T- ja B-lymfosyytit (joista osa ilmensi Fasia) sittemmin näkyivät. Suoliston seinämässä havaitsimme verisuoniperäistä FasL:n ilmentymistä korkeaendoteelis

Familjer med små barn som inte tål mjölk upplever att de behöver praktisk hjälp med mat och måltider. Syftet var att undersöka om, och i så fall hur, recept kan möta de behov som familjerna upplever att de har. Totalt 15 recept togs fram. På två workshoppar fick 11 familjer testa recepten genom att provlaga och smaka de tillagade måltiderna. Under workshopparna intervjuades föräldrarna om vad de tyckte om recepten och om vilka behov de har. Resultatet visar att recept kan vara en praktisk hjälp för familjer med mjölkallergi – om recepten tar hänsyn till de behov kring mat som familjerna har. Familjernas behov är motstridiga, men det går att sammanföra dem i recept. För att kunna kombinera deras behov av bekvämlighet och ansvar för näringsriktig mat måste det vara snabb och enkel mat som samtidigt utgår ifrån små barns näringsbehov utan att innehålla mjölk. Även identitet, som är kopplat till smak, är viktigt. God mat är synonymt med bekanta smaker som är vanliga i många barnfamiljer., Families with small children who are allergic to milk experience that they require practical advice on food and meals. The purpose of this study was to investigate if, and if so how, recipes can meet the needs regarding food and meals that these families feel that they have. Total 15 recipes were developed. These were tested by 11 families by cooking and tasting the meals at two workshops. During both workshops the parents were interviewed to find out their opinions on the recipes as well as their needs. The results indicate that recipes may be a useful remedy for families with milk allergy, given that the recipes consider the families’ very needs as regarding to food. The needs of the families’ are contradictory, however they can be summed up into recipes. In order to combine the families’ need for ease and responsibility for nutritious food, the food must be quick and simple but still emanate from the nutritional requirements for small children with milk allergy. Likewise identity related to taste is important. Good food is synonymous with well-known tastes for families with children.

Tato bakalářská práce se zabývá problematikou zdravotních komplikací spojených s příjmem laktózy a mléka ve stravě. Je popsán rozdíl mezi intolerancí laktózy a alergií na bílkovinu kravského mléka, které jsou často zaměňovány. Jsou popsány příčiny a příznaky obou stavů a jsou uvedeny alternativní potraviny pro pacienty trpící těmito nemocemi., This bachelor work is focused on problems of health complications associated with income of lactose and milk in nutrition. It describes the difference between lactose intolerance and milk allergy, which are often confused. They describe the causes and symptoms of both conditions and are given alternative foods for patients suffering from these diseases., Katedra analytické chemie, Student úspěaně obhájil bakalářskou práci a zodpověděl dotazy komise.

Background: Nondietary exposure to milk proteins may be a risk for children who do not outgrow milk allergy by school age. Objective: To study the allergenicity of casein containing chalk. Methods: A 6-year-old, milk allergic child developed asthma and rhinoconjunctivitis while in school. The suspected cause was dust-free chalk containing casein. To study the relationship of dust-free chalk containing casein with asthma and rhinoconjunctivitis, 13 additional milk allergic patients were studied: 3 school-aged children, 8 preschool-aged infants, and 2 children with outgrown milk allergy. Skin tests and/or specific IgE with chalk and casein were performed. A chalk use test was performed in older children. Milk allergens contained in chalk were characterized by sodium dodecyl sulfate–polyacrylamide gel electrophoresis, immunoblot, and IgE inhibition experiments. Results: All school-aged, milk allergic children were exposed to chalk and reported symptoms attributed to chalk exposure. The skin test result to chalk was positive in 5 of 12 cases, and the specific IgE test result was positive in all 12 study participants in which it was performed. Casein strongly inhibited the binding of IgE to chalk. Chalk sodium dodecyl sulfate–polyacrylamide gel electrophoresis showed proteins with molecular weight similar to caseins. Immunoblot demonstrated strong binding of IgE to chalk in a blurred pattern and a band at 30 kDa, inhibited by casein. The chalk challenge test result was positive in 2 school-age children who had a positive skin test result to chalk. Their symptoms improved after avoidance of chalk in the school. In 2 other cases in which the challenge test result was negative, chalk was reintroduced without problems. Conclusion: Inhalation of chalk dust containing casein can induce asthma symptoms in milk allergic patients. Hidden and nondietary sources of exposure should always be considered in food allergic patients.

Background: Nondietary exposure to milk proteins may be a risk for children who do not outgrow milk allergy by school age. Objective: To study the allergenicity of casein containing chalk. Methods: A 6-year-old, milk allergic child developed asthma and rhinoconjunctivitis while in school. The suspected cause was dust-free chalk containing casein. To study the relationship of dust-free chalk containing casein with asthma and rhinoconjunctivitis, 13 additional milk allergic patients were studied: 3 school-aged children, 8 preschool-aged infants, and 2 children with outgrown milk allergy. Skin tests and/or specific IgE with chalk and casein were performed. A chalk use test was performed in older children. Milk allergens contained in chalk were characterized by sodium dodecyl sulfate–polyacrylamide gel electrophoresis, immunoblot, and IgE inhibition experiments. Results: All school-aged, milk allergic children were exposed to chalk and reported symptoms attributed to chalk exposure. The skin test result to chalk was positive in 5 of 12 cases, and the specific IgE test result was positive in all 12 study participants in which it was performed. Casein strongly inhibited the binding of IgE to chalk. Chalk sodium dodecyl sulfate–polyacrylamide gel electrophoresis showed proteins with molecular weight similar to caseins. Immunoblot demonstrated strong binding of IgE to chalk in a blurred pattern and a band at 30 kDa, inhibited by casein. The chalk challenge test result was positive in 2 school-age children who had a positive skin test result to chalk. Their symptoms improved after avoidance of chalk in the school. In 2 other cases in which the challenge test result was negative, chalk was reintroduced without problems. Conclusion: Inhalation of chalk dust containing casein can induce asthma symptoms in milk allergic patients. Hidden and nondietary sources of exposure should always be considered in food allergic patients.

Prof. dr. ir. Huub Savelkoul, hoogleraar Celbiologie en Immunologie aan Wageningen University, legt de relatie tussen melkallergie en het immuunsysteem uit.

Tegenwoordig zijn er veel mensen gevoelig voor koemelk. Hoe zit het met de kwaliteit van de eiwitten in melk van vroeger en nu? Wat is het verschil met geiten- en schapenmelk? Paardenmelk en kamelenmelk lijken een goed alternatief. Wat zijn de voor- en nadelen van deze exclusieve en exotische melk?

De meningen over rauwe of onverhitte melk -in Nederland en België alleen te koop bij de boer- lopen uiteen als het gaat om de effecten voor de gezondheid en de risico's voor de voedselveiligheid. Joost van Neerven (WUR), Ton Baars (FiBL), Tineke van der Haven en Barbara Hart (consultants) delen hun visie in een interview.

“Ik verdraag geen melk” klinkt gezondheidswerkers bekend in de oren maar lijkt ook steeds meer gehoor te vinden. Terecht of niet? Wat moeten we geloven en wat kunnen we eraan doen?

Powerpointpresentatie over allergieën en hun consequenties, voedselallergieën, koemelkallergie en risicofactoren

Deze brochure geeft informatie over koemelkallergie en is bedoeld voor ouders van kinderen bij wie een koemelkallergie is vastgesteld en voor iedereen die meer over koemelkallergie wil weten. Tevens wordt er meer verteld over intolerantie voor melksuiker (lactose)

Uit een literatuurstudie wordt geconcludeerd dat gehomogeniseerde melk de oorzaak kan zijn van melkallergie bij zuigelingen en kleine kinderen. Beschrijving van de mogelijke mechanismen (snellere maagpassage; veranderingen in gehalte en samenstelling van melkproteïnen), en adviezen voor ouders en fabrikanten van kindervoeding

Lee, K. H., Song, Y., Wu, W., Yu, K., & Zhang, G. (2020). The gut microbiota, environmental factors, and links to the development of food allergy. Clinical and Molecular Allergy, 18, Article 5. https://doi.org/10.1186/s12948-020-00120-x