scholarly journals Evaluation of the effectiveness of diet therapy in infants with gastrointestinal manifestations of food allergy

2014 ◽  
Vol 11 (1) ◽  
pp. 80-84
Author(s):  
T B Sentsova ◽  
O O Kirillova ◽  
I V Vorozhko ◽  
V A Revyakina ◽  
O Yu Monosova ◽  
...  
Keyword(s):  
Food Allergy ◽  
New Zealand ◽  
Mucosal Immunity ◽  
Goat Milk ◽  
Specific Ige ◽  
Diet Therapy ◽  
Cow’S Milk ◽  
Healthy Children ◽  
Gastrointestinal Manifestations ◽  
Cow's Milk

Background. The aim of the study was to evaluate the effectiveness of the diet therapy in infants with gastrointestinal manifestations of food allergy to cow’s milk protein. Materials and methods. 126 bottlefed infants aged from 1 to 12 months were examined for mucosal immunity and bowel microbiota parameters. Results. The changes of intestinal microbiota with in creased of conditionally pathogenic species (Klebsiella, Proteus, Citrobacter spp., etc.) with normal rates of anaerobic bacteria (bifido- and lactobacilli spp.) were revealed. sIgA levels in coprofiltrates in infants with gastrointestinal manifestations of food allergy were significantly reduced compared with the control group. Elevated C-reactive protein (CRP) levels compared with healthy children were obtained. Elevated levels of total IgE as well as allergen-specific IgE to cow’s milk proteins incoprofiltrates were estimated being the evidence of food sensitization. Using of adapted formulas based on the New Zealand goat milk with a complex of prebiotics in infants with gastrointestinal manifestations of food allergy led to normalization of intestinal microflora with reducing of Enterobacteriaceae spp. colonization. Positive changes in mucosal immunity were observed: increase of sIgA levels, decrease of total and allergen-specific IgE and CRP levels in coprofiltrates. Conclusion. The study demonstrated the usefulness of adapted formulas based on the New Zealand goat milk with a complex of prebiotics as diet therapy in infants with gastrointestinal manifestations of food allergy.

scholarly journals Immunological biomarkers changes during diet therapy in children with food allergy

2015 ◽  
Vol 12 (1) ◽  
pp. 73-78
Author(s):  
I V Vorozhko ◽  
T B Sentsova ◽  
V A Revyakina ◽  
O O Chernyak ◽  
S N Denisova
Keyword(s):  
Food Allergy ◽  
Milk Protein ◽  
Goat Milk ◽  
Specific Ige ◽  
Diet Therapy ◽  
Cow’S Milk ◽  
Igg Antibodies ◽  
Cow's Milk ◽  
Cow’S Milk Protein ◽  
Different Sources

Immunological estimating of different diet therapy types became currently very important. The aim of this work was to study the changes of immunological biomarkers during usage of formulas based on different sources of protein in children with food allergy and to assess and predict the effectiveness of diet therapy. The study included 66 children with food allergy in age from 1,5 months to 1,5 years. Observed children were divided into three groups depending on the type of formulas used. The dynamics of immunoregulatory substances (IL-5, TGF β 1, IL-10, IL-4, IL-2, IL-13, Eotaxin3), and allergenspecific IgE and IgG antibodies to cow’s milk protein, α-lactoglobulin, β-laktoglobulin, casein, soy and goat’s milk during diet therapy were evaluated. Observation duration was 28-30 days. The differences in the dynamics of the investigated parameters depending on the type of formula were revealed. Thus, the use of formula based on cow’s milk hydrolysates revealed their primarily effect on cytokines IL-2, IL-5 and growth factor TGF β ; the use of formula based on soy protein revealed combined effect on humoral immunity (allergen specific IgE and IgG antibodies) and IL-5; the use of formula based on goat milk characterized decreased levels of allergenspecific IgG antibodies to the cow’s milk protein and its fractions, reduced allergen specific IgE antibody concentrations to cow’s milk protein and α-lactoglobulin, decreased levels of IL-5, and, exclusive for this formula - reduction of IL-4 level. Accordingly, the assessment of immunological biomarkers can be used to personalize diet therapy in children with food allergy.

scholarly journals Decreased Histone Acetylation Levels at Th1 and Regulatory Loci after Induction of Food Allergy

Nutrients ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 3193
Author(s):  
Bilal Alashkar Alhamwe ◽  
Laura A. P. M. Meulenbroek ◽  
Désirée H. Veening-Griffioen ◽  
Tjalling M. D. Wehkamp ◽  
Fahd Alhamdan ◽  
...  
Keyword(s):  
Gene Expression ◽  
Food Allergy ◽  
Histone Acetylation ◽  
Specific Ige ◽  
Allergic Response ◽  
Cow’S Milk ◽  
Milk Allergy ◽  
T Helper ◽  
Cow's Milk ◽  
Ige Mediated

Immunoglobulin E (IgE)-mediated allergy against cow’s milk protein fractions such as whey is one of the most common food-related allergic disorders of early childhood. Histone acetylation is an important epigenetic mechanism, shown to be involved in the pathogenesis of allergies. However, its role in food allergy remains unknown. IgE-mediated cow’s milk allergy was successfully induced in a mouse model, as demonstrated by acute allergic symptoms, whey-specific IgE in serum, and the activation of mast cells upon a challenge with whey protein. The elicited allergic response coincided with reduced percentages of regulatory T (Treg) and T helper 17 (Th17) cells, matching decreased levels of H3 and/or H4 histone acetylation at pivotal Treg and Th17 loci, an epigenetic status favoring lower gene expression. In addition, histone acetylation levels at the crucial T helper 1 (Th1) loci were decreased, most probably preceding the expected reduction in Th1 cells after inducing an allergic response. No changes were observed for T helper 2 cells. However, increased histone acetylation levels, promoting gene expression, were observed at the signal transducer and activator of transcription 6 (Stat6) gene, a proallergic B cell locus, which was in line with the presence of whey-specific IgE. In conclusion, the observed histone acetylation changes are pathobiologically in line with the successful induction of cow’s milk allergy, to which they might have also contributed mechanistically.

scholarly journals Principles of personalized diet therapy of cow’s milk allergy in children

2015 ◽  
Vol 12 (2) ◽  
pp. 47-51
Author(s):  
V A Reviykina ◽  
I A Larkova ◽  
E D Kuvshinova ◽  
M I Shavkina ◽  
M V Boitcov ◽  
...  
Keyword(s):  
Food Allergy ◽  
Diet Therapy ◽  
Cow’S Milk Allergy ◽  
Cow’S Milk ◽  
Milk Allergy ◽  
Diverse Range ◽  
Cow's Milk ◽  
Cow's Milk Allergy ◽  
Medical Nutrition ◽  
Infants And Young Children

Cow’s milk allergy protein (CMPA) is the leading cause of food allergy in infants and young children. The personalized diet prescription, providing individual medical nutrition can be reliable guaranty of effective treatment for diverse range of CMPA symptoms. In spite of the fact that there are a lot of special infant formula in Russia, pediatricians and allergologists have difficulties in choosing appropriate diet. The suggested algorithm of individual option of extensively hydrolyzed proteinbased formula for CMPA patients will help doctors to optimize diet.

scholarly journals The significance of cow’s milk proteins in the development of IgE-mediated food allergy among children

2019 ◽  
Vol 16 (2) ◽  
pp. 38-44
Author(s):  
S Yu Petrova ◽  
S V Khlgatian ◽  
V M Berzhets ◽  
L A Pishchulina ◽  
A V Vasilyeva
Keyword(s):  
Food Allergy ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Specific Ige ◽  
Moscow Region ◽  
Food Allergies ◽  
Cow’S Milk ◽  
Food Allergens ◽  
Cow's Milk ◽  
Cow’S Milk Proteins

Identification of offending allergens in patients with food allergy is a very important part of an allergist’s activity. Objective. To study the structure оf sensitization to food allergens among children in Moscow and Moscow region and to determine the significance of sensitization to milk proteins . Methods. The level and class of specific IgE in blood serum of children with IgEmediated allergic diseases were examined with RIDA AllergyScreen method. Serum of children with high level of specific IgE to milk allergenic proteins was studied. The level and ratio of specific IgE to individual milk allergens were revealed. Results. The structure of sensitization to food allergens was determined. It was revealed that cow’s milk allergens are the leading triggers of food allergy, especially in early childhood in Moscow and the Moscow region. The features of sensitization to cow’s milk proteins among children were analyzed. Conclusions. According to the study, about half of children with IgEmediated food allergies in Moscow and the Moscow region have sensitization to cow’s milk proteins. The leading role in the frequency of sensitization belongs to whey proteins of milk. Among them sensitization to а-lactalbumin was detected more often. The questions about the selection of hypoallergenic milk formulas for feeding of children with allergy to cow’s milk proteins were discussed.

scholarly journals The relationship between sensitization to allergens of cow’s and goat’s milk at children with atopic dermatitis

2013 ◽  
Vol 10 (2) ◽  
pp. 61-65
Author(s):  
E E Varlamov ◽  
T S Okuneva ◽  
A N Pampura
Keyword(s):  
Milk Protein ◽  
Goat Milk ◽  
Specific Ige ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
The Relationship ◽  
Β Lactoglobulin

Introduction. The main principle of treatment of cow’s milk allergy (CMA) is the elimination from the diet of cow’s milk. However recently has been discussing the possibility to substitute the cow’s milk with goat’s milk in children with allergy to cow s milk protein. Background. To determine the relationship between sensitization to cow’s milk specific allergens in goat’s milk sensitized children. Methods. The study included 88 children with suspected allergy to CMA. All patients underwent determination of specific IgE to allergen of cow’s and goat’s milk allergen (ImmunoCAP 100 Phadia AB). We identified 35 children with sensitization to cow’s milk and measured specific IgE to α-laktalbumin, β-lactoglobulin and casein. Results. Sensitization to goat’s milk was estimated in 83% of patients with sensitization to cow’s milk. There was a significant positive correlation between the concentration of specific IgE to goat’s milk allergen and specific IgE to the cow’s milk allergen (R=0,91, p=0,0000001), a-laktalbumin (R=0,76, p=0,000007), β-lactoglobulin (R=0,72, p=0,000038) and casein (R=0,91, p=0,0000001). Conclusion. Formulas based on goat milk can not be considered hypoallergenic for children allergic to cow’s milk. Crosssensitization is mediated mainly with sensitization to casein. Introduction of goat milk and its derivatives in the diet of a child with an allergy to cow’s milk can be proven only by the absence of clinically relevant sensitization to goat milk.

scholarly journals The efficiency of diet therapy based on amino-acid formula «Neocate Advance»® in treatment of children with severe atopic dermatitis and cow’s milk food allergy. Clinical cases

2016 ◽  
Vol 13 (1) ◽  
pp. 27-37
Author(s):  
O G Elisutina ◽  
O K Shtyrbul ◽  
A N Pampura ◽  
O A Erina ◽  
E S Fedenko
Keyword(s):  
Atopic Dermatitis ◽  
Food Allergy ◽  
Amino Acid ◽  
Correct Choice ◽  
Diet Therapy ◽  
Cow’S Milk ◽  
Severe Atopic Dermatitis ◽  
Cow's Milk ◽  
Abnormal Immune Response ◽  
Ige Mediated

A food allergy is an abnormal immune response to food, mostly depended on IgE-mediated reactions. One of the most common symptoms of children’s food allergy is atopic dermatitis. The primary goal of diet therapy is the correct choice of hypoallergenic formula. In this article the cases of using amino-acid based formula «Neocate Advance»® in treatment of children with severe atopic dermatitis and cow’s milk food allergy are considered.

scholarly journals Prevention and treatment of food allergy gastrointestinal manifestations in infants; allergy to cow's milk protein

2016 ◽  
Vol 0 (12 (8)) ◽  
pp. 4-9
Author(s):  
Тетяна Вікторівна Починок ◽  
Владислава Дмитрівна Барзилович ◽  
Анастасія Дмитрівна Барзилович
Keyword(s):  
Food Allergy ◽  
Milk Protein ◽  
Cow’S Milk ◽  
Gastrointestinal Manifestations ◽  
Cow's Milk ◽  
Prevention And Treatment ◽  
Cow’S Milk Protein ◽  
Treatment Of Food Allergy

scholarly journals The Challenge of Home Allergen Re-introductions Using the Ladder Approach in Children With Non-IgE Mediated Gastrointestinal Food Allergy

2021 ◽  
Vol 2 ◽  
Author(s):  
Rosan Meyer ◽  
Claire De Koker ◽  
Robert Dziubak ◽  
Heather Godwin ◽  
Kate Reeve ◽  
...  
Keyword(s):  
Food Allergy ◽  
Immunoglobulin E ◽  
Specific Ige ◽  
Cow’S Milk ◽  
Symptom Improvement ◽  
Food Protein ◽  
Nutrition Survey ◽  
Cow's Milk ◽  
Ige Mediated ◽  
Gastrointestinal Food Allergy

Background: Oral food challenges remain the most reliable method for allergy confirmation. Although consensus guidelines have been published to unify Immunoglobulin E (IgE)-mediated challenges, this does not exist for non-IgE mediated gastrointestinal allergies outside of Food Protein Induced Enterocolitis Syndrome. We therefore set out to establish the use of home introduction protocols (HIP) for confirmation of food allergy for milk, soya, egg and wheat using a ladder approach in children with non-IgE mediated allergy.Materials and Methods: Patients with suspected non-IgE mediated gastrointestinal allergies (0–16 years) were recruited following symptom improvement on an elimination diet. All children had skin prick or specific IgE tests to rule out IgE-mediated allergies prior to suggestion the HIP. Number of trials and outcome was documented. HIPs were developed using a published ladder approach for cow's milk as baseline and final dose was calculated based on guidelines for food protein induced enterocolitis syndrome and portions for age from the National Diet and Nutrition Survey. First foods were baked/highly processed and every 4th day patients moved to a more unprocessed/unheated food.Results: From 131 recruited patients, 117 (89.3%) followed the HIP for food allergens. No adverse events were documented. In more than 50% of cases one attempt at the HIP was sufficient to establish allergy status, but many required 2–5 attempts before the outcome was clear. About half of the children were fully tolerant to foods they initially eliminated: 36, 26 and 30% were partially tolerant to milk, soya, and egg and only 15% achieved partial tolerance to wheat. Wheat was the allergen introduced earliest, followed by soya, cow's milk and egg.Conclusions: This study indicates that home HIPs are safe in non-IgE mediated gastrointestinal food allergy and that the ladder approach may be useful in re-introducing allergens in children at home with non-IgE mediated gastrointestinal allergies. From this study we can also conclude that tolerance to processed/baked allergens was observed in many children. Further studies should be performed on the HIP and ideally reintroduction should occur pre-defined time intervals.

scholarly journals EVALUATION OF HUMORAL IMMUNITY IN PREGNANT WOMEN WITH ALLERGIC HISTORY

2013 ◽  
Vol 10 (6) ◽  
pp. 75-82
Author(s):  
S N Denisova ◽  
M Yu Belitskaya ◽  
T B Sentsova ◽  
S V Bogdanova
Keyword(s):  
New Zealand ◽  
Gastrointestinal Tract ◽  
Pregnant Women ◽  
Humoral Immunity ◽  
Comparison Group ◽  
Goat Milk ◽  
Cow’S Milk ◽  
Ige Antibodies ◽  
Total Ige ◽  
Cow's Milk

Background. The aim of the study was to evaluate humoral immunity and efficacy of diet therapy in pregnant women with allergic history. Methods. Monitoring group comprised 118 pregnant women. The study group included 83 pregnant women who received dietary correction of the diet with the inclusion of the New Zealand goat milk. The comparison group consisted of 35 pregnant women, dietary recommendations, with the inclusion in the diet of the cow’s milk (CM). The content of total serum IgE was detected using the immunoassay analyzer using monospecific reagent. Allergenspecific IgE antibodies to CM, βLH, casein and soy protein were determined by enzyme immunoassay analyzer using commercial kits «Allergopharma». Contents of immunoglobulins G, A, M in the serum were determined by nephelometry on immunochemical analyzer IMMAGE. Results. Unlike women from the comparison group half of pregnant women had a core group of allergic diseases, the majority of women in both groups were observed burdened obstetric history, indicating a decrease in their reproductive function. Dysfunctions of the gastrointestinal tract were observed in 34,7% of pregnant women in both groups, and the frequency in women with an allergy was 2,3 times higher than in women not suffering from allergic reactions. High levels of total IgE in serum were observed in the patients with allergy, diseases of the gastrointestinal tract, as well as their combination. The concentration of allergen specific IgE antibodies to proteins in cow’s milk was higher in women with IgEmediated allergies. In pregnant women with allergies and diseases of the gastrointestinal tract serum IgG and IgA levels were decreased. Conclusion. Application of hypoallergenic diet with cow’s milk replacement for New Zealand goat milk, as well as the exclusion of cow’s milk or a restriction in the diet of pregnant women caused a reduction of total IgE in the blood compared to previous treatment. Allergenspecific IgE antibodies to milk proteins decreased in the majority of women while dietary treatment.

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