Laboratory experiments showed that egg proteins were more than 2,500 times lower in the hydrolyzed egg compared with natural whole egg.

In Asia, Dr. Omenetto notes, hydrolyzed silk is sometimes used as a protein additive in noodles, candy and other foods.

But a new review of the data on these "hydrolyzed" infant formulas finds no good evidence that they actually protect children from the autoimmune disorders.