Print Email Facebook Twitter Minimal impact of extensive heating of hens egg and cows milk in a food matrix on threshold dose-distribution curves Title Minimal impact of extensive heating of hens egg and cows milk in a food matrix on threshold dose-distribution curves Author Remington, B.C. Westerhout, J. Campbell, D.E. Turner, P.J. Publication year 2017 Abstract We analyzed reaction threshold data from 352 children undergoing open food challenges to hen's egg or cow's milk, either fresh or extensively heated into a muffin. There was no significant shift in dose-distribution curves due to the baking process, implying that existing threshold data for these allergens can be applied to allergen risk management, even when these allergens are heat-processed into baked foods. © 2017 The Authors. Allergy Published by John Wiley & Sons Ltd. Subject Cow's milkfood allergyfood challengehen's eggminimal eliciting dosefood allergenallergenArticleclinical assessmentcontrolled studycooked foodeggegg allergyfood availabilityfood controlfood intakefood processingheatinghenhumanimmune function testlongitudinal studymajor clinical studymilkmilk allergyoral food challengeoutcome assessmentpriority journalradiation dose distributionreaction analysisrisk managementanimalbovinechickenchildimmunologyinhalation teststandardsAllergensAnimalsBronchial Provocation TestsCattleChickensChildEggsHeatingHumansMilk To reference this document use: http://resolver.tudelft.nl/uuid:f1bbd0ea-48c7-4ea2-9a3e-e643f1b7032e DOI https://doi.org/10.1111/all.13198 TNO identifier 954925 ISSN 0105-4538 Source Allergy: European Journal of Allergy and Clinical Immunology, 72 (72), 1816-1819 Document type article Files To receive the publication files, please send an e-mail request to TNO Library.