Timing of Onset of Allergic Symptoms as a Response to a Double-Blind, Placebo-Controlled Food Challenge in Patients with Food Allergy Combined with a Radioallergosorbent Test and the Evaluation of Proliferative Lymphocyte Responses

1994 ◽  
Vol 104 (4) ◽  
pp. 352-357 ◽  
Author(s):  
Osamu Fukutomi ◽  
Naomi Kondo ◽  
Hiroatsu Agata ◽  
Shinji Shinoda ◽  
Naoki Kuwabara ◽  
...  
Keyword(s):  
Food Allergy ◽  
Food Challenge ◽  
Double Blind ◽  
Double Blind Placebo ◽  
Allergic Symptoms ◽  
Radioallergosorbent Test ◽  
Lymphocyte Responses ◽  
Timing Of Onset

scholarly journals Safety of barley starch syrup in patients with allergy to cereals

2008 ◽  
Vol 101 (2) ◽  
pp. 165-168
Author(s):  
Merja Nermes ◽  
Henna Karvonen ◽  
Essi Sarkkinen ◽  
Erika Isolauri
Keyword(s):  
Atopic Dermatitis ◽  
Food Processing ◽  
Food Challenge ◽  
Allergic Reactions ◽  
Double Blind ◽  
Food Ingredients ◽  
Double Blind Placebo ◽  
Allergic Symptoms ◽  
Skin Prick Tests

It is not known whether trace amounts of proteins that may remain in cereal-starch-derived food ingredients even after food processing can trigger allergic symptoms in cereal-allergic individuals. The aim of this study was to find out if barley starch syrup causes allergic reactions in patients with allergy to wheat, barley, rye or oats. Fifteen children with allergy to these cereals, confirmed by double-blind placebo-controlled food challenge (DBPCFC), were selected for the study. When exposed to cereals, seven of the children (47 %) showed immediate type reactions, such as urticaria, rash or anaphylaxis. Eight of the children (53 %) showed delayed type reactions, such as deterioration of atopic dermatitis or diarrhoea. The fifteen children with allergy to cereals were exposed to barley starch syrup in DBPCFC and none of them showed any objective signs of allergy. On skin-prick tests (SPT), five of the children (33·3 %) showed a positive ( ≥ 3 mm) reaction to at least one of the cereals but none of them to barley starch syrup. This study confirmed with 98 % confidence that at least 90 % of the patients with verified allergy to cereals will not react with allergic symptoms to barley starch syrup.

scholarly journals Prevalence and Clinical Impact of IgE-Mediated Food Allergy in School Children With Asthma: A Double-Blind Placebo-Controlled Food Challenge Study

2015 ◽  
Vol 7 (6) ◽  
pp. 547 ◽  
Author(s):  
Aneta Krogulska ◽  
Jarosław Dynowski ◽  
Marzena Funkowicz ◽  
Beata Małachowska ◽  
Krystyna Wąsowska-Królikowska
Keyword(s):  
Food Allergy ◽  
School Children ◽  
Food Challenge ◽  
Clinical Impact ◽  
Double Blind ◽  
Double Blind Placebo ◽  
Challenge Study ◽  
Children With Asthma ◽  
Ige Mediated

scholarly journals The Effect of Wheat Allergy on the Course of Atopic Eczema in Patients over 14 Years of Age

2011 ◽  
Vol 54 (4) ◽  
pp. 157-162 ◽  
Author(s):  
Jarmila Čelakovská ◽  
Květuše Ettlerová ◽  
Karel Ettler ◽  
Jaroslava Vaněčková ◽  
Josef Bukač
Keyword(s):  
Food Allergy ◽  
Wheat Flour ◽  
Atopic Eczema ◽  
Challenge Test ◽  
Food Challenge ◽  
Wheat Allergy ◽  
Double Blind ◽  
Double Blind Placebo ◽  
Food Challenge Test

Few studies concerning the importance of wheat allergy affecting the course of atopic eczema in adolescents and adult patients exist. Aim: The evaluation if wheat allergy can deteriorate the course of atopic eczema. Follow-up of patients with confirmed food allergy to wheat. Method: Altogether 179 persons suffering from atopic eczema were included in the study: 51 men and 128 women entered the study with an average age of 26.2 (s.d. 9.5 years) Dermatological and allergological examinations were performed, including skin prick tests, atopy patch tests, and specific serum IgE for wheat, open exposure test and double-blind, placebo-controlled food challenge test with wheat flour. Results: Wheat allergy affecting the coures of atopic eczema was confirmed in eight patients (4.5%) out of 179 patients enrolled in this study by double-blind, placebo controlled food challenge test. The course of atopic eczema showed a positive trend in patients with confirmed food allergy at 3, 6, 9, 12 month follow-up (statistical evaluation with paired t-test) after the elimination of wheat flour. Conclusion: Wheat allergy may play an important role in the worsening of atopic eczema (acting as a triggering exacerbating factor) only in a minority of adolescents and adult patients (4.5% in our study). The diagnostic methods (skin prick test, specific IgE, atopy patch test, history) cannot be used as separated tests for the determination of food allergy to wheat in patients with atopic eczema.Open exposure tests and double-blind, placebo-controlled food challenge should be used for the confirmation of wheat allergy affecting the course of atopic eczema.

Allergy To Shrimp: A Double Blind, Placebo-controlled, Food Challenge Study And Allergens Implicated In Spain.

2009 ◽  
Vol 123 (2) ◽  
pp. S23-S23 ◽  
Author(s):  
S. Sanchez-Garcia ◽  
C. Gamez ◽  
E. Lopez ◽  
M.D. Ibañez ◽  
C. Escudero ◽  
...  
Keyword(s):  
Food Challenge ◽  
Double Blind ◽  
Double Blind Placebo ◽  
Challenge Study

Double-blind, placebo-controlled food challenge with apple

Allergy ◽  
2001 ◽  
Vol 56 (2) ◽  
pp. 109-117 ◽  
Author(s):  
K. Skamstrup Hansen ◽  
H. Vestergaard ◽  
P. Stahl Skov ◽  
M. Sondergaard Khinchi ◽  
S. Vieths ◽  
...  
Keyword(s):  
Food Challenge ◽  
Double Blind ◽  
Double Blind Placebo

scholarly journals Oral immunotherapy for treatment of peanut allergy

2020 ◽  
Vol 68 (6) ◽  
pp. 1152-1155
Author(s):  
Joan H Dunlop
Keyword(s):  
Food Allergy ◽  
Peanut Allergy ◽  
Food Challenge ◽  
Oral Immunotherapy ◽  
Peanut Protein ◽  
Subcutaneous Immunotherapy ◽  
Double Blind ◽  
The Us ◽  
Allergy Prevalence

The US Food and Drug Administration’s approval of a peanut oral immunotherapy product in January 2020 is a landmark development in the field of food allergy therapy. While food allergy prevalence has been increasing, this product is the first approved therapy for food allergy. Oral immunotherapy has many similarities to subcutaneous immunotherapy and drug desensitization protocols, but does not lead to sustained unresponsiveness. The studies leading to approval of the Palforzia product demonstrated increase in the amount of peanut protein able to be consumed, with 67% of subjects randomized to the treatment arm able to consume 600 mg of peanut protein in double-blind placebo-controlled food challenge at study exit. However, side effects are an important consideration, and dropout rates in studies of Palforzia ranged from 11% to 21%. Postmarketing surveillance of this product will be critical in assessing its long-term risks and benefits.

Nahrungsmittelprovokationen im Kindesalter ganz praktisch

2018 ◽  
Vol 44 (08/09) ◽  
pp. 360-365
Author(s):  
M. Ziegert ◽  
V. Trendelenburg
Keyword(s):  
Food Challenge ◽  
Double Blind ◽  
Double Blind Placebo ◽  
Klinische Relevanz

ZusammenfassungIm Säuglings- und Kleinkindalter gehören IgE-vermittelte Nahrungsmittelallergien zu den häufigsten allergischen Erkrankungen. Insbesondere die orale Nahrungsmittelprovokation stellt hier einen Grundpfeiler einer fundierten Diagnostik dar. Der Goldstandard ist die doppelblinde, Placebo-kontrollierte Nahrungsmittelprovokation (DBPCFC; double-blind, placebo-controlled food challenge). Sie hilft, v. a. bei unklarer Anamnese, die klinische Relevanz einer Sensibilisierung gegen Nahrungsmittel zu überprüfen oder neu zu evaluieren. Im Säuglings- und Kleinkindalter ist eine genaue Diagnostik besonders relevant, um unnötig einschränkende Eliminationsdiäten zu vermeiden oder den Patienten bzw. deren Eltern hinsichtlich einer individuell angepassten spezifischen Ernährungstherapie zu beraten. Dieser Artikel beschreibt praktische Vorgehensweisen für die Durchführung oraler Nahrungsmittelprovokationen im Kindesalter mit Fokus auf die am häufigsten vorkommenden IgE-vermittelten Nahrungsmittelallergien (Kuhmilch, Hühnerei, Erdnuss).

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