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Cow’s milk allergy: the future

Part 1 of 2
Published on June 30, 2024   29 min

Other Talks in the Series: Periodic Reports: Advances in Clinical Interventions and Research Platforms

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0:00
Hello, my name is Carina Venter. I'm an Allergy Specialist Dietitian from Denver, Colorado. I would like to thank the organizers for inviting me to present today on The Future of Cow's Milk Allergy.
0:16
In terms of the overview of the lecture, we will be talking about what is coming in the world of cow's milk allergy. We will discuss better classification, the new and updated guidelines and position statements or work group reports, improved prevention strategies, better diagnostic techniques, focusing on understanding cow's milk proteins better, talk about the treatment of cow's milk allergy, how to best manage cow's milk allergy, and then we will give a summary overview of where we are at present in terms of research with cow's milk allergy and where we need to go in the future.
0:57
Better classification of cow's milk allergy.
1:02
The National Institute of Allergy and Infectious Diseases defines a food allergy as an adverse health effect arising from a specific immune response that occurs reproducibly on exposure to a given food. Now, although this may be true for peanut allergy where we should have a reaction every time we're exposed to any kind of peanut, that's not, strictly speaking, true in terms of cow's milk allergy. As we know, about 80% of children will become tolerant to baked forms of cow's milk, which we will discuss in length during the presentation today, before they become tolerant to cow's milk.