Jacques Schmitz, MD
PEDIATRICS Vol. 106 No. 5 Supplement November 2000, pp. 1286
Since the discovery, in the early 1950s, that gliadin was the component of wheat responsible for celiac disease (CD), and, during the 1960s that cows’ milk proteins could also trigger severe enteropathies, it has been shown that early introduction of many other foreign proteins—from soy, rice, eggs, fish, and chicken—could have the same deleterious effect: a T-cell mediated immune reaction leading to mucosal inflammation with villous atrophy, diarrhea, and failure to thrive.
1. At what age is the risk of developing a protein-induced enteropathy so low that feeding a foreign protein can be considered safe?
2. Are small quantities of protein less pathogenic than greater ones?
A cikk a Pediatrics oldalán olvasható.