[Various factors leading to development of food allergies during breast feeding].

As many as 50 lactating mothers and their children on breast feeding were placed under observation. A study was made of risk factors and criteria for predicting the development of food allergy in children. The risk group was distinguished on the basis of the presence in children of hereditary predisposition and the IgE level in the funic blood if it exceeded 0.3 kU/l. In breast-fed children with allergic manifestations, the levels of IgE in the funic blood were significantly increased, namely up to 0.61 +/- 0.19 kU/1 (0.15 +/- 0.03 in healthy children of the control group); in coprofiltrates, the IgE level was up to 0.59 +/- 0.24 kU/l (0.09 +/- 0.03 in controls). In the funic blood of allergic children, antibodies against ovalbumin of the chicken egg were mostly demonstrable. In the milk of mothers having breast-fed allergic children, the content of antigenic ovalbumin was increased up to 38 +/- 14 ng/ml (16 +/- 2 ng/ml in controls).