The efficiency of vitamin D using in the formation of food tolerance to cow’s milk protein in children with food allergy

The problem of vitamin D deficiency is one of the most actual today, because, according to the results of numerous studies, its deficiency is registered in half the world’s population. The article presents the results of a study on the level of vitamin D in children of first year of life, suffering from cow’s milk proteins allergy, as well as in children who have formed a secondary food tolerance to this allergen. In the article was evaluated the effectiveness of the additional use of vitamin D against the background of the therapeutic dairy-free diet use. It was found that the 57.1 ± 4.8% children of first year of life with cow’s milk proteins allergy have vitamin D insufficiency. Normal vitamin D level was found in only 36.2 ± 4.7% of patients. In turn, vitamin D deficiency was found in 6.7 ± 2.4% children, suffering from cow’s milk proteins allergy. It was found that the additional daily intake of vitamin D on the background of the use of therapeutic dairy-free diet may reduce the time of development of food tolerance to cow’s milk proteins and achieve the formation of secondary food tolerance for the three years in 92.0 ± 3.8% of children with cow’s milk proteins allergy. It was found, that the use of only therapeutic dairy-free diet allows to achieve the formation of secondary food tolerance only in 76.0 ± 6.0% children (p < 0.05). The normal level of vitamin D were established in 97.6 ± 1.7 % children, formed a secondary food tolerance to cow’s milk proteins.