Minimal impact of extensive heating of hen's egg and cow's milk in a food matrix on threshold dose‐distribution curves

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 fo...

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Detalles Bibliográficos
Autores principales: Remington, B. C., Westerhout, J., Campbell, D. E., Turner, P. J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Brief Communications
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5655912/
https://www.ncbi.nlm.nih.gov/pubmed/28474471
http://dx.doi.org/10.1111/all.13198
Descripción
Sumario: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.

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