Buscar en
Allergologia et Immunopathologia
Toda la web
Inicio Allergologia et Immunopathologia Matrix effect on baked milk tolerance in children with IgE cow milk allergy
Journal Information
Vol. 44. Issue 6.
Pages 517-523 (November - December 2016)
Download PDF
More article options
Vol. 44. Issue 6.
Pages 517-523 (November - December 2016)
Original Article
DOI: 10.1016/j.aller.2016.03.005
Matrix effect on baked milk tolerance in children with IgE cow milk allergy
S. Miceli Sopoa,
Corresponding author
, M. Grecoa, S. Monacoa, A. Bianchib, B. Cuomoc, L. Liottid, I.D. Iaconoe
a Department of Pediatrics, Allergy Unit, Agostino Gemelli Hospital, Sacred Heart Catholic University, Rome, Italy
b Department of Pediatrics, Mazzoni Hospital, Ascoli Piceno, Italy
c Department of Pediatrics, Belcolle, Viterbo, Italy
d Department of Pediatric, Senigallia Hospital, Senigallia, Italy
e Department of Pediatrics, Allergy Unit, Fatebenefratelli Hospital, Benevento, Italy
Article information
Full Text
Download PDF
Tables (2)
Table 1. Processed cow's milk PbP and OFC outcomes.
Table 2. Sensitisation patterns of main CM proteins compared to OFC outcomes (passed/failed).
Show moreShow less

Children with IgE-mediated cow's milk allergy (IgE-CMA) often tolerate baked milk within a wheat matrix. In our study we evaluated the impact of wheat matrix and of little standardised cooking procedures on tolerance of baked milk. We also tested tolerance versus parmigiano reggiano (PR) and whey-based partially hydrolysed formula (pHF).


Forty-eight children with IgE-CMA were enrolled. They underwent prick-by-prick (PbP) and open oral food challenge (OFC) with baked cow's milk (CM), both within a wheat matrix (an Italian cake named ciambellone) and without (in a liquid form), with PR and with pHF. After a passed OFC, children continued to eat the food tolerated. In particular, after passed OFC with ciambellone, children were allowed to eat any food containing CM within a wheat matrix, with the only condition that it was baked at 180°C for at least 30min. Three months after, parents were asked to answer a survey.


81% of children tolerated ciambellone, 56% liquid baked CM, 78% PR and 82% pHF. Negative predictive value of PbP performed with tested foods was 100%. No IgE-mediated adverse reactions were detected at follow-up carried out by the survey.


Wheat matrix effect on tolerance of baked milk was relevant in slightly less than half of cases. If our results are confirmed by larger studies, a negative PbP will allow patients to eat processed CM without undergoing OFC. Moreover, in order to guarantee tolerance towards baked milk, strict standardised cooking procedures do not seem to be necessary.

Baked milk
Cow milk allergy
Cooking standardisation
Matrix effect
Negative predictive value
Oral food challenge
Partially hydrolysed formula
Prick-by-prick test


These are the options to access the full texts of the publication Allergologia et Immunopathologia

If you already have your login data, please click here .

If you have forgotten your password you can you can recover it by clicking here and selecting the option “I have forgotten my password”
Subscribe to

Allergologia et Immunopathologia

Comprar acceso al artículo

Comprando el artículo el PDF del mismo podrá ser descargado

Precio 22,50 €

Comprar ahora
Phone for subscriptions and reporting of errors
From Monday to Friday from 9 a.m. to 6 p.m. (GMT + 1) except for the months of July and August which will be from 9 a.m. to 3 p.m.
Calls from Spain
932 415 960
Calls from outside Spain
+34 932 415 960
Article options
es en pt

¿Es usted profesional sanitario apto para prescribir o dispensar medicamentos?

Are you a health professional able to prescribe or dispense drugs?

Você é um profissional de saúde habilitado a prescrever ou dispensar medicamentos

es en pt
Política de cookies Cookies policy Política de cookies
Utilizamos cookies propias y de terceros para mejorar nuestros servicios y mostrarle publicidad relacionada con sus preferencias mediante el análisis de sus hábitos de navegación. Si continua navegando, consideramos que acepta su uso. Puede cambiar la configuración u obtener más información aquí. To improve our services and products, we use "cookies" (own or third parties authorized) to show advertising related to client preferences through the analyses of navigation customer behavior. Continuing navigation will be considered as acceptance of this use. You can change the settings or obtain more information by clicking here. Utilizamos cookies próprios e de terceiros para melhorar nossos serviços e mostrar publicidade relacionada às suas preferências, analisando seus hábitos de navegação. Se continuar a navegar, consideramos que aceita o seu uso. Você pode alterar a configuração ou obter mais informações aqui.