Published in:
Open Access 01-12-2010 | Research
Anaphylaxis to hyperallergenic functional foods
Published in: Allergy, Asthma & Clinical Immunology | Issue 1/2010
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Background
Food allergy can cause life threatening reactions. Currently, patients with severe food allergy are advised to avoid foods which provoke allergic reactions. This has become increasingly difficult as food proteins are being added to a broader range of consumer products.
Patients and methods
Here we describe our investigations into the allergenicity of a new drink when two cow's milk allergic children suffered anaphylaxis after consuming Wh
2
ole®.
Results
Our studies have shown that in comparison with cow's milk, Wh
2
ole® contains at least three times the concentration of β-lactoglobulin. β-lactoglobulin is one of the dominant allergens in bovine milk.
Conclusions
These studies have shown that modern technology allows the creation of "hyperallergenic" foods. These products have the potential to cause severe reactions in milk allergic persons. Avoiding inadvertent exposure is the shared responsibility of allergic consumers, regulatory authorities and the food industry.