Tolerability of a Fully Maturated Cheese in Cow’s Milk Allergic Children: Biochemical, Immunochemical, and Clinical Aspects

BACKGROUND: From patients’ reports and our preliminary observations, a fully maturated cheese (Parmigiano-Reggiano; PR) seems to be well tolerated by a subset of cow’s milk (CM) allergic patients. OBJECTIVE AND METHODS: To biochemically and immunologically characterize PR samples at different matura...

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Detalhes bibliográficos
Main Authors: Alessandri, Claudia, Sforza, Stefano, Palazzo, Paola, Lambertini, Francesca, Paolella, Sara, Zennaro, Danila, Rafaiani, Chiara, Ferrara, Rosetta, Bernardi, Maria Livia, Santoro, Mario, Zuzzi, Sara, Giangrieco, Ivana, Dossena, Arnaldo, Mari, Adriano
Formato: Artigo
Idioma:Inglês
Publicado em: Public Library of Science 2012
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Research Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC3400663/
https://ncbi.nlm.nih.gov/pubmed/22829901
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0040945
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