Basophil Reactivity, Wheal Size and Immunoglobulin Levels Distinguish Degree of Cow’s Milk Tolerance

BACKGROUND: In our previous study, about 75% of cow’s milk-allergic children tolerated baked-milk products, which improved their prognosis and quality of life. OBJECTIVE: We sought to identify biomarkers of varying degrees of clinical tolerance among a cohort of cow’s milk-allergic children. METHODS...

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Bibliographic Details
Main Authors:	Ford, Lara S., Bloom, Katherine A., Nowak-Węgrzyn, Anna H., Shreffler, Wayne G., Masilamani, Madhan, Sampson, Hugh A.
Format:	Artigo
Language:	Inglês
Published:	2012
Subjects:	Article
Online Access:	https://ncbi.nlm.nih.gov/pmc/articles/PMC3493710/ https://ncbi.nlm.nih.gov/pubmed/22819512 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.jaci.2012.06.003
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Basophil Reactivity, Wheal Size and Immunoglobulin Levels Distinguish Degree of Cow’s Milk Tolerance

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