Study reveals allergic differences

— The common practice of avoiding foods one is allergic to is being reexamined by health experts.

For example, studies have suggested that for milk and egg allergens, consuming them in baked form may be tolerated by most children.

However, a study published in the Journal of Allergy and Clinical Immunology shows that for the population of children that cannot tolerate milk or egg in baked form, they may experience significantly different allergic reaction profiles after consuming baked milk or egg.

Studies now suggest that about 70 percent of children allergic to fresh milk and uncooked egg are able to tolerate the baked form of these foods.

For children with milk and egg allergies, being able to consume baked forms of these can make a big difference in their everyday lives, according to studies by Dr. Katherine Anagnostou, an associate professor of pediatrics in the section of immunology, allergy and rheumatology at Baylor College of Medicine.

This gives the opportunity for an expanded diet, more nutritional benefits and improvement to their social interactions, and overall, it helps better their quality of life because they do not have to worry about strictly avoiding every single form of egg or milk.



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