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Abstract
A number of studies have suggested that a large subset of children (approximately
70%) who react to unheated milk or egg can tolerate extensively heated forms of these
foods. A diet that includes baked milk or egg is well tolerated and appears to accelerate
the development of regular milk or egg tolerance when compared with strict avoidance.
However, the indications for an oral food challenge (OFC) using baked products are
limited for patients with high specific IgE values or large skin prick test diameters.
Oral immunotherapies (OITs) are becoming increasingly popular for the management of
food allergies. However, the reported efficacy of OIT is not satisfactory, given the
high frequency of symptoms and requirement for long-term therapy. With food allergies,
removing the need to eliminate a food that could be consumed in low doses could significantly
improve quality of life. This review discusses the importance of an OFC and OIT that
use low doses of causative foods as the target volumes. Utilizing an OFC or OIT with
a low dose as the target volume could be a novel approach for accelerating the tolerance
to causative foods.