Table 1 Study participants characteristics
From: Powder milk: a user-friendly and safe product for heated-milk food challenge?
Outcomes of the oral challenge | Heated milk reactive | Heated milk tolerant | p value |
|---|---|---|---|
No of patients (%) | 9 (23.0) | 30 (76.9) | |
Reaction threshold (mg protein), median [range] | 1.25 [0.0036–4] | NA | |
Age, median (years) [range] | 9 [5–15] | 9 [2–17] | .75 |
Sex, no (%) | |||
Male | 6 (66) | 17 (57) | .59 |
Median specific IgE levels (kUA/L) [range] | |||
Cow’s milk | 3.41 [0.89 to >100] | 0.74 [<0.10–3.53] | .004 |
Casein | 1.20 [0.51–80.8] | 0.29 [<0.10–3.65] | .006 |
β-Lactoglobuline | 1.12 [0.55–1.59] | 0.51 [0.18–1.44] | .16 |
α-Lactalbumine | 3.83 [0.55–44.6] | 0.66 [<0.10–1.97] | .01 |
Total IgE | 611 [58–1882] | 206 [32–2470] | .75 |
Median SPT wheal (mm) [range] | |||
Fresh cow’s milk | 7.5 [4–16] | 7.5 [4–13] | .42 |
Powder milk | 11.5 [8–13.5] | 7.25 [0–13]† | .55 |
Cow’s milk extract | 5 [3–10.5] | 4 [0–12.5]† | .32 |
Casein | 6 [3–11] | 4 [3–9.5] | .96 |
α-Lactalbumin | 5.5 [0–8.5] | 3.5 [0–14]† | .79 |
Index reaction to milk involving | |||
Skin | 6 (66 %) | 14 (47 %) | .29 |
Airway | 1 (11 %) | 7 (23 %) | .43 |
GI tract | 8 (89 %) | 20 (66 %) | .04 |
Hypotension | 1 (11 %) | 0 | .07 |
Systemic anaphylaxis | 2 (22 %) | 9 (30 %) | .65 |
Other atopic conditions, no (%) | |||
Asthma | 3 (33) | 16 (53) | .29 |
ARC | 4 (44) | 10 (33) | .70 |
Atopic dermatitis | 6 (67) | 22 (73) | .70 |
Other food allergies | 8 (89) | 28 (93) | .66 |