Regular consumption of milk in baked goods speeds resolution of milk allergy. Most children with milk allergy outgrow it, but only half do so by age 5 years. Studies show that for patients who can tolerate extensively heated and baked milk (EHBM), such as in muffins and cookies, regular consumption may speed resolution of food allergy.
In a retrospective case control study, 43 children younger than 4 years with cow milk allergy who could tolerate EHBM were enrolled in a structured gradual exposure protocol. These children (median age, 17 months) underwent an oral challenge every 3 months to a baked cookie, a fried pancake, cooked cheese, and finally yoghurt, and were followed until a median age of 40 months.
By the end of the study, 86% of children in the exposure group had outgrown their milk allergy, compared to 52% of controls. Overall, 37% of patients in the exposure group had allergic reactions; although most were mild, 2 patients required epinephrine.