α-Lactalbumin (BLA) and β-lactoglobulin (BLG) are the major whey proteins causing allergic
reactions. Polyunsaturated fatty acids (PUFAs) stand among the extrinsic factors of the food …

Scope This study investigated the effects of supplementing different ratios of omega‐6 and
omega‐3 fatty acids (O6H= 10: 1, O3O6= 4: 1, and O3H= 1: 4) to western‐style diets on cow …

Bovine α-lactalbumin (BLA) and β-lactoglobulin (BLG) are the most common and severe
food allergens in milk and they can bind C18 unsaturated fatty acids (UFAs) and their …

Background Orally administered milk fat enriched in conjugated linoleic acid (CLA) and
trans‐vaccenic acid (VA)('enriched milk fat'), produced by supplementing the diet of pasture …

Cow's milk allergy (CMA) prevails in infants and brings increased risk of developing other
allergic diseases. Oral administration of specific β-lactoglobulin (BLG)-derived peptides …

Background Cow's milk allergy is one of the most common food allergies in children and no
treatment is available. Dietary lipid composition may affect the susceptibility to develop …

Epidemiological studies identified raw cow's milk consumption as an important
environmental exposure that prevents allergic diseases. In the present study, we …

Raw cow's milk was previously shown to suppress allergic symptoms in a murine model for
food allergy. In the present study, we investigated the contribution of fat content and heat …

The presence of various proteins, including modified ones, in food which exhibit diverse
immunogenic and sensitizing properties increases the difficulty of predicting host immune …

Background Recently, we have shown that dietary long‐chain n‐3 polyunsaturated fatty
acids (n‐3 LCPUFA) largely prevent allergic sensitization in a murine model for cow's milk …