Mayte Suárez‐Fariñas

ORIGINAL ARTICLE: FOOD ALLERGY AND GASTROINTESTINAL DISEASE Hugh A Sampson Corresponding Author hugh.sampson@mssm.edu Department of Pediatrics, Allergy and Immunology, Icahn School of Medicine at Mount Sinai, New York, NY, USA Corresponding Author Hugh A Sampson, MD, Kurt Hirschhorn Professor of Pediatrics, Department of Pediatrics; Box 1089, Icahn School of Medicine at Mount Sinai, New York, NY 10029‐6574 E‐mail: hugh.sampson@mssm.edu Search for more papers by this author This article has...

LETTER TO THE EDITOR Hugh A. Sampson Corresponding Author hugh.sampson@mssm.edu Icahn School of Medicine at Mount Sinai, New York, New York, USA Correspondence Hugh A. Sampson, Department of Pediatrics, Icahn School of Medicine at Mount Sinai, Box 1089, New York, NY 10029‐6574. Email: hugh.sampson@mssm.edu Search for more papers by this author Amanda Agyemang and Maria Suprun equally contributed as first authors. PDF ShareShare No abstract is available for this article.

The majority of children with cow's milk allergy (CMA) tolerate baked‐milk. However, reactivity to fermented‐milk products like yogurt/cheese has not been previously evaluated. We sought to determine whether children with CMA could tolerate yogurt/cheese and whether a patient's IgE and IgG4 binding pattern to milk protein epitopes could distinguish clinical reactivity.