Positive Health Online

Abstract

YOKOTA and colleagues, Department of Pediatrics, Yokahama City University, Japan determined the allergenic proteins in commercially available butter and margarine, extracted the protein fractions and analysed them immunologically against milk, hen egg and soybean antigens.

Background

Methodology

Results

Butter and 10 kinds of margarine were demonstrated to contain these allergenic proteins using ELISA and immunoblotting techniques. However, hypoallergenic margarine was found to contain no such proteins whatsoever. Using sera obtained from atopic dermatitis patients, which previously detected high levels of IgE antibodies to milk, hen egg or soybeans, the extracted protein fraction from butter and margarine was analysed to see whether these proteins reacted with IgG antibodies in the patients sera. The sera with high levels of specific IgE reacted with protein antigens in these extracts, except from those from hypoallergenic margarine, suggesting that proteins in butter and margarine may become allergenic for the patients sensitive to the allergenic proteins and that hypoallergenic margarine may be a reasonable alternative for the allergic patients to milk, hen egg or soybeans.

Conclusion

References

Yokota S et al. Immunologic analysis of milk, hen egg and soybean proteins in butter and margarine and clinical assessment for availability of hypoallergenic margarine (HAM). Arerugi 45(12): 1237-43. Dec 1996.

Comment

This work may be incredibly valuable for the countless millions of infants, children and adults with allergies to commonly consumed everyday foods such as milk, eggs and soybean. If the allergens can be replaced with a hypoallergenic margarine for a temporary period to enable immune recovery, this may prevent the development or progression of full-blown serious allergic reactions. I would like to know what the composition of this hypoallergenic margarine was.