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Milk processing increases the allergenicity of cow’s milk—Preclinical evidence supported by a human proof‐of‐concept provocation pilot by Suzanne Abbring; Daniel Kusche; Thomas C. Roos; Mara A. P. Diks; Gert Hols; Johan Garssen; Ton Baars; Betty C. A. M. van Esch is a Medicine article available to read on EtoBox.

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## Abstract ## Background Several studies demonstrated the adverse effect of milk processing on the allergy‐protective capacity of raw cow's milk. Whether milk processing also affects the allergenicity of raw milk is hardly investigated. ## Objective To assess the allergenicity of raw (unprocessed) and processed cow's milk in a murine model for food allergy as well as in cow's milk allergic children. ## Methods C3H/HeOuJ mice were either sensitized to whole milk (raw cow's milk, heated raw cow's milk or shop milk [store‐bought milk]) and challenged with cow's milk protein or they were sensitized and challenged to whey proteins (native or heated). Acute allergic symptoms, mast cell degranulation, allergen‐specific IgE levels and cytokine concentrations were determined upon challenge. Cow's milk allergic children were tested in an oral provocation pilot with organic raw and conventional shop milk. ## Results Mice sensitized to raw milk showed fewer acute allergic symptoms upon intradermal challenge than mice sensitized to processed milk. The acute allergic skin response was low (103 ± 8.5 μm vs 195 ± 17.7 μm for heated raw milk, __P__ < 0.0001 and vs 149 ± 13.6 μm for shop milk, __P_

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Author

Suzanne Abbring; Daniel Kusche; Thomas C. Roos; Mara A. P. Diks; Gert Hols; Johan Garssen; Ton Baars; Betty C. A. M. van Esch

Publisher

Wiley

Published

2019

Language

EN

Field

Medicine (Health Sciences)