Cooking some 'trigger' foods may help to avoid reaction, says study

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A study in the Annals of Allergy, Asthma and Immunology found that children who have allergies to cow's milk can often tolerate significant amounts of it in baked foods.

Another study found that a few children with peanut allergies had no reaction to boiled peanuts, as reported in The Journal of Allergy and Clinical Immunology.

The first study is the more conclusive, having been conducted on a larger contingent of children with known allergies. The peanut study involved only four children.

Conducted in Australia and Britain, the milk study involved 70 children with a lactose allergy. They were fed increasing amounts of baked muffin until they either ate the whole muffin or suffered a reaction. 51 of the children had no reaction at all and were able to begin incorporating cow's milk into their diets.

The 73 percent that had no reaction is significant, researchers say, and should be explored much further as the possibility that cooking some allergens may alter our body's perception of them.

The studies can be found here and here.

Photo by Kirsten Loza

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