Resumen

ROSA, Sónia; RIBEIRO, Filipa  y  PINTO, Paula Leiria. Baked food ingestion in cow’s milk and egg allergy. Rev Port Imunoalergologia [online]. 2016, vol.24, n.1, pp.9-24. ISSN 0871-9721.

Cow’s milk and egg are responsible for most cases of food allergy in children. Food thermal processing can change their allergenicity and several studies investigating baked cow’s milk and egg tolerance in patients with confirmed allergy or sensitization have been published. The evaluation of those studies showed that most patients included tolerated baked food and that the ingestion is safe and can improve the patient’s quality of life. Nevertheless, the influence of such ingestion in the natural history of food allergy and in the acquisition of tolerance to the raw food is debatable and needs further investigation. Clinical or immunological markers of tolerance to the baked food were not found, so the oral provocation test remains the only way to prove tolerance

Palabras clave : Cow’s milk allergy; egg allergy; baked milk; baked egg; allergenicity; thermal processing.

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