Tolerance To Baked Foods In Patients With Eosinophilic Esophagitis Associated With Ige Mediated Cow'S Milk Allergy Or Egg Allergy

Eosinophilic esophagitis (EoE) is a chronic immune-mediated esophageal disease characterized by esophageal dysfunction and local eosinophilic inflammation. Six major food groups are triggers of EoE: milk, egg, soy, wheat, peanuts, nuts and seafood. Cow milk and egg are responsible for most food allergies. Studies investigate tolerance to high temperature processed food (Baked). Objective: Evaluate the tolerance of Baked Protocol in patients with cow milk protein allergy (CMPA) and/or IgE-mediated egg allergy (EA), with EoE as comorbidity Analysis medical records of EoE patients with CMPA and EA, submitted to Baked Protocol Evaluated 8 patients, mean age 12.2 years, 6 males (75%). 5 patients with CMPA, 2 with CMPA+EA, 1 with EA. All had clinical and endoscopic EoE control with drug treatment. After starting the Protocol, 2 patients were able to tolerate milk and/or egg and had diet release, maintaining consumption of milk and processed foods, without worsening EoE. During treatment, 3 patients were able to tolerate processed foods, but with worsening EoE in contact with pure milk and/or egg. 3 patients couldn’t tolerate the Protocol, presenting reactions during the consumption of processed food and significant worsening of EoE In this group, the Baked protocol, although not allowing the general dietary release for milk or egg allergic patients, was an alternative that made it possible expand the diet by introducing processed food with milk and/or egg. This increase in allergen tolerance it’s important when considering the risk of reactions with minimal amounts and quality of life, as it mitigates the food restriction