For a year, scientists gave muffins made with formula milk and tapioca flour to children in order to understand their tolerance limit.
About 3% of preschool-age children are allergic to proteins in the cow milk, which makes this food allergy more common among children. If it is true that many end up overcoming it over time, one in five continue to suffer from this limitation. even when they grow up. As such, they and their parents live in a constant monitoring regime, as the smallest of doses, for example, in cereals can trigger an allergic reaction.
Is there, therefore, a way to overcome this allergy? Scientists believe so. In fact, a team of researchers at Johns Hopkins University in Maryland, led by Jennifer Dantzer, carried out tests on 30 individuals — aged between 3 and 18 years old — diagnosed with severe cow’s milk allergies.
In the research, which lasted a year and was published in the Journal of Allergy and Clinical Immunology, they tried to give each of the children/young people a daily cupcake that either included formula milk or a powder made from tapioca flour. They started with a dosage of 0.1 milligrams and advanced to the 2 grams — with the children not knowing what kind of cake they were consuming.
At the end of the research year, children subjected to formula milk were tested, and the team concluded that 11 the 15th those who were progressively given formula milk were able to tolerate a cumulative dose of 4 grams of powder — the equivalent of about half the value of a glass of milk. Simultaneously, no children in the placebo managed to reach these levels.
Since then, children who tolerated the highest doses of formula milk have also been tested to see if they can handle cow’s milk. According to the results presented – although with some variations, yes, it advances Jennifer Dantzer, which will publish the latest research results next year.
“They have been enjoying don’t worry so much in relation to possible exposures to foods or beverages containing milk. This means they can order food from restaurants and not worry that it might have been cooked on the same grill as a cheese burger, for example”, explains the researcher to the website New Scientist.
Across the tests, the most common symptoms resulting from the introduction of milk were itchy mouth and stomach aches. Of the ten thousand doses of powdered milk that were ingested during the investigation, four resulted in strong reactions that required treatment with EpiPen — this is one of the reasons why similar experiences should not be replicated without medical supervision.
Second Vicki McWilliam, from the Murdoch Children Research Institute in Australia, the reason that powdered milk is easier to tolerate is because the heated proteins in milk, when heated, “change structure and putting them in a cake can change the way the immune system accesses them.” “A graded exposure allows the immunity system reprogram itself instead of activating the allergy pathway, switches to accepting the protein and don’t refuse it“, explica McWilliam.