Effect of cooked and raw egg consumption on ovalbumin content of human milk: a randomized, double-blind, cross-over trial
Palmer DJ, Gold MS, Makrides M
Clinical and experimental allergy : journal of the British Society for Allergy and Clinical Immunology · 68 citas
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Sin resultado de salud
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación independiente
- Universidad u hospital
- Anhui University of Science and Technology
Según 1 financiador declarado.
Publicación
- Publicado
- 2005-02-01 · Clin Exp Allergy · vol. 35 · número 2 · págs. 173–178
- Editorial
- Wiley
- Citado
- 98 citas · más que el 78% de estudios similares · 1.4× el promedio de su campo
- Referencias
- 21 trabajos
- Acceso
- De pago
- Áreas de investigación
- Food Allergy and Anaphylaxis Research · Infant Nutrition and Health · Breastfeeding Practices and Influences
- Palabras clave
- ovalbumin, breast milk, egg allergy, breastfeeding, cooked eggs, raw eggs, dose-response relationship, infant allergy, lactation
- MeSH
- milk, human, animals, chickens, humans, hypersensitivity, egg hypersensitivity, ovalbumin, diet, cross-over studies, double-blind method, breast feeding, food handling, eggs, adult, female
3 autores
- Debra Jane Palmer🇦🇺Women's and Children's Hospital; Women's & Children's Health Research Institute; The University of Adelaide
- Michael Gold🇦🇺Women's and Children's Hospital; The University of Adelaide
- M. Makrides🇦🇺 · autor de correspondenciaWomen's and Children's Hospital; Women's & Children's Health Research Institute; The University of Adelaide
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Maternal avoidance of egg intake has been recommended to treat egg allergy in breastfed infants.
Objective
To determine if the concentration of ovalbumin (OVA) in human milk is directly related to the quantity and form of egg consumed by breastfeeding mothers.
Methods
Randomized, blinded, cross-over, intervention trial. Breastfeeding women (n = 41) attended four clinic days between 11 and 14 weeks of lactation and on each day were randomly allocated to receive a test breakfast, identical except for the egg content (no egg, one raw egg, half a cooked egg or one cooked egg). Breast milk samples were collected at two hourly intervals for 8 h and their OVA concentration measured by ELISA.
Results
There was a direct, dose-response between the amount of cooked egg ingested and the peak OVA concentration (no egg 0.05 ng/mL [95% confidence interval (CI), 0.01-0.11], half a cooked egg 2.24 ng/mL [95% CI, 0.57-3.91], one cooked egg 3.16 ng/mL [95% CI, 1.41-4.91], n = 41, P<0.05) as well as the total OVA excretion (no egg 0.18 ng/mL/h [95% CI, 0.04-0.39], half a cooked egg 4.93 ng/mL/h [95% CI, 1.40-8.46], one cooked egg 9.14 ng/mL/h [95% CI, 4.25-14.03], n = 41, P<0.05). The peak concentration and total OVA excretion in response to one raw egg did not differ from ingesting half a cooked egg. There was no detectable OVA in the breast milk of 24% (10/41) women up to 8 h after any egg challenge.
Conclusion
OVA was detected in the breast milk of lactating women up to 8 h after a controlled intake of egg. A dose-response correlation was indicated. As excretion of OVA in human milk appears to be a normal phenomenon, further studies need to determine the threshold of OVA excretion that leads to symptoms in egg-allergic breastfed infants.
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