The evaluation of cross-sensitivity to goat and sheep milk, and of the clinical reactivity to heated milk products, in children diagnosed with cow milk allergy

Allergy to cow milk is the most commonly encountered food allergy among infants. During the first two years of life, the incidence of cow milk allergy is approximately 2-3%; however, the incidence of cow milk allergy is gradually increasing compared to other food allergies. For this reason, it is important to closely follow and monitor patients who have allergy to cow milk. The aim of this study was to investigate whether patients with cow milk allergy can instead consume sheep milk, goat milk, or baked cow milk products (which is cow milk presented in a different form). The study was performed on 40 patients with allergy to cow milk (the study group) and 40 healthy controls (the control group) between the ages of 0 and 4. Vitamin D levels were assessed in these patients and healthy controls, and no significant difference was identified between the two groups with respect to their serum vitamin D levels. All of the patients with allergy to cow milk also exhibited allergy to sheep milk, while only 10% lacked allergy to goat milk. Baked milk products were tolerated by 62.5% of the patients, and the breakpoint for casein-specific IgE was determined as 4.08 kU/L for these patients. No significant differences were identified between patients who were tolerant and those who were not tolerant of baked cow milk products with respect to their cow milk skin tests; their cow milk, sheep milk and goat milk skin prick to prick tests; and their cow milk, sheep milk and goat milk alpha-lactalbumin, beta-lactoglobulin, casein-specific IgE and vitamin D levels. Patients who developed anaphylaxis in their medical history or during administering cow milk who had values below predictive levels and patients who did not develop anaphylaxis it was observed that there were no significant different between these patients terms of their cow milk skin tests; their cow milk, sheep milk and goat milk skin prick to prick tests; and their cow milk, sheep milk and goat milk alpha-lactalbumin, beta-lactoglobulin, casein-specific IgE and vitamin D levels.. Further studies with larger patient groups will help demonstrate that baked cow milk products can be used as immunotherapy agents for patients with cow milk allergy, allowing them to rapidly develop tolerance to cow milk. Keywords: Cow's milk, goat 's milk, sheep 's milk, heated milk products