Mona I Kidon
Title: Treatment of food allergies in preschool children: Minimizing the risks, enhancing the benefits
Biography
Biography: Mona I Kidon
Abstract
Background: A majority of preschool children with Egg Allergy (EA), Cow's Milk Allergy (CMA) and sesame allergy, can tolerate Extensively Heated and Baked Forms of these foods (EHBF). Consumption of EHBF may promote faster resolution; however, no consensus exists as to the required amounts and treatment protocols. In the past few years we have conducted a series of studies evaluating the safety and efficacy and safety of a Structured Gradual Exposure Protocol (SGEP) with EHBF in promoting tolerance to allergenic foods in food allergic children.
Methods: In a series of case control studies, preschool children with Food Allergy (FA) to eggs, milk and sesame, treated with SGEP including EHBF were compared to children treated with strict avoidance. Data was collected from records and telephone questionnaires. Analysis was performed using non-parametric Kaplan-Meier and proportional hazard Cox regression model.
Results: The median age at resolution of FA in SGEP treated children was significantly lower in all treated groups compared to their matched controls. All treatment protocols were safe overall with few in treatment reactions, mostly during observed challenges.
Conclusion: A structured protocol with EHBF as practiced by a dedicated team of pediatric allergists in an appropriate setting appears to safely promote faster resolution of FA in preschool children.