The Role of Baked Egg and Milk in the Diets of Allergic Children

Abstract

Baked egg and baked milk are tolerated by most children who are allergic to hen's egg and cow's milk. Incorporating baked goods into the diets of allergic children may help them outgrow their primary allergy more quickly, with changes observed akin to immunotherapy. Benefits may also include increased quality of life and improved nutritional status. The search for a reliable biomarker to predict tolerance to baked goods is ongoing. Most children with a milk or egg allergy who are not previously tolerating egg or milk in baked goods should be offered an observed oral food challenge.

Keywords: Baked egg; Baked milk; Egg allergy; Eosinophilic esophagitis; Food allergy; Immunotherapy; Milk allergy.