YOU ARE NOW CONNECTED TO THE TOXLINE (1981 FORWARD, NON-ROYALTY) FILE. ==SOY MILK== 2 AUTHOR CHANDRA RK TITLE Five-year follow-up of high-risk infants with family history of allergy who were exclusively breast-fed or fed partial whey hydrolysate, soy, and conventional cow's milk formulas. SOURCE JOURNAL OF PEDIATRIC GASTROENTEROLOGY AND NUTRITION; 24 (4). 1997. 380-388. ABSTRACT BIOSIS COPYRIGHT: BIOL ABS. Background: Allergy is a common cause of illness. The effect of feeding different infant formulas on the incidence of atopic disease and food allergy was assessed in a prospective randomized double-blind study of high-risk infants with a family history of atopy. Methods: 216 high-risk infants whose mothers had elected not to breast-feed were randomized to receive exclusively a partial whey hydrolysate formula or a conventional cow's milk formula or a soy formula until 6 months of age. Seventy-two high risk infants breast-fed for : 4 months were also studied. Results: Follow-up until 5 years of age showed a significant lowering in the cumulative incidence of atopic disease in the breast-fed (odds ratio 0.422 (0.200-0.891)) and the whey hydrolysate (odds ratio 0.322 (0.159-0.653) groups, compared with the conventional cow's milk group. Soy formula was not effective (odds ratio 0.759 (0.384-1.501)). The occurrence of both eczema and asthma was lowest in the breast-fed and whey hydrolysate groups and was comparable in the cow's milk and soy groups. Similar significant differences were noted in the 18-60 month period prevalence of eczema and asthma. Eczema was less severe in the whey hydrolysate group compared with the other groups. Double-blind placebo-controlled food challenges showed a lower prevalence of food allergy in the whey hydrolysate group compared with the other formula groups. Conclusions: Exclusive breast-feeding or feeding with a partial whey hydrolysate formula is associated with lower incidence of atopic disease and food allergy. This is a cost-effective approach to the prevention of allergic disease in children. 23 AUTHOR MAY CD AUTHOR FOMON SJ AUTHOR REMIGIO L TITLE Immunologic consequences of feeding infants with cow milk and soy products. SOURCE ACTA PAEDIATR SCAND; 71 (1). 1982. 43-52. ABSTRACT HEEP COPYRIGHT: BIOL ABS. Sera obtained at intervals from normal infants fed cow milk and soybean products from birth in different regimens were analyzed for antibodies to 5 major milk proteins and a soy protein isolate. Antibody levels increased slowly during the 1st 4 mo., reaching a peak about 6 mo. of age. In infants fed cow milk products or a soy product from birth to 112 days of age and then given various cow milk products the following antibody responses were observed: the level of serum antibodies attained was highest with pasteurized cow milk and lower with heat-treated cow milk or a milk base formula of lower protein content. Feeding a soy product from birth for 112 days did not prevent a brisk antibody response to cow milk introduced subsequently, comparable to or greater than the antibody response seen when cow milk products were fed from birth. Clinically no immunologic disorders were detected in association with antibody responses to the various products and regimens. The implications of the findings for infant feeding and immunologic disorders are discussed. 9 AUTHOR Pinnock CB AUTHOR Arney WK TITLE The milk-mucus belief: sensory analysis comparing cow's milk and a soy placebo. SOURCE Appetite; VOL 20, ISS 1, 1993, P61-70 ABSTRACT A questionnaire designed to measure the "milk mucus effect" was based on sensations and symptoms after drinking milk reported in interviews with 169 individuals, 70 of whom held the belief that milk produces mucus. This was used to measure responses in a randomized, double-blind trial of a flavoured UHT cow's milk drink, compared with a similarly flavoured and constituted UHT soy milk drink. The soy placebo was indistinguishable from cow's milk in a pretest of 185 individuals. Of 14 milk-mucus effect indicator variables, three showed significant increases after consumption of 300 ml of the test drink. These were "coating/lining over the mouth, throat or tongue" (39% increase), "need to swallow a lot" (31% increase) and "saliva thicker, harder to swallow than before" (42% increase). However, these increases occurred in both milk and placebo groups. It is concluded that the effect measured is not specific to cow's milk, but can be duplicated by a non-cow's milk drink with similar sensory characteristics.