Minimal impact of extensive heating of hen's egg and cow's milk in a food matrix on threshold dose‐distribution curves. Issue 11 (26th May 2017)

• Record Type: Journal Article
• Authors: Remington, B. C.; Westerhout, J.; Campbell, D. E.; Turner, P. J.
• Is Part Of: Allergy. Volume 72:Issue 11(2017:Nov.)
• Page Start: 1816
• Page End: 1819
• Publication Date: 2017-05-26
• Subjects: Cow's milk -- food allergy -- food challenge -- hen's egg -- minimal eliciting dose; Allergy -- Periodicals; 616.97
• DOI: 10.1111/all.13198
• Languages: English
• ISSNs: 0105-4538

Abstract

Abstract: We analyzed reaction threshold data from 352 children undergoing open food challenges to hen's egg or cow's milk, either fresh or extensively heated into a muffin. There was no significant shift in dose‐distribution curves due to the baking process, implying that existing threshold data for these allergens can be applied to allergen risk management, even when these allergens are heat‐processed into baked foods.