Development of a low allergenic product for patients with milk allergy and assessment of its specific IgE reactivity.

Duygu Yazici Hande Suer Cemre Naz Bulbuloglu Elif Guzar Engin Kocak Emirhan Nemutlu Betul Buyuktiryaki Cansin Sackesen

Published in: Pediatric allergy and immunology : official publication of the European Society of Pediatric Allergy and Immunology (2024)

The low allergenicity of the newly developed low allergenic product "biscotti-twice baked-cake" has been demonstrated by in vitro experiments. Biscotti could be a safe treatment option than once baked-cake/muffin in patients who are reactive to once baked-milk products.

Keyphrases

end stage renal disease
ejection fraction
patient reported outcomes
combination therapy
infectious diseases