FIELD: food industry.
SUBSTANCE: food composition for reduction of the risk of development of allergy and atopic diseases in the course of ablactation of an infant aged over four months contains partly hydrolysed milk protein with hydrolysis degree amounting to 15-25% and 50 - 1000 ng of TGF-β per 100 ml of the composition ready for consumption. TGF-β represents a mixture of TGF-β1 and TGF-β2 wherein their ratio is within the range from 1:5 to 1:50. The method for initial prevention of allergic responses to a newly administered food protein and initial prevention of atopic diseases with an infant during ablactation involves feeding an effective quantity of the composition to the infant during the ablactation period.
EFFECT: group of inventions is aimed at production of a product having tolerance to other food proteins such as cereal and egg proteins with preservation of the established tolerance to cow milk proteins, helps to reduce the risk of sensibilisation to new proteins and subsequent development of allergic responses to such proteins as well as the risk of atopic diseases development, TGF-β and hydrolysed milk proteins synergetically interacting with each other.
15 cl, 1 ex
