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.
Keywords: Cow's milk; food allergy; food challenge; hen's egg; minimal eliciting dose.
© 2017 The Authors. Allergy Published by John Wiley & Sons Ltd.