.jpg)
Win an iPod
Scientists Assess Treatments to Prevent Food Allergies
| Author: Tony Cappasso |
| Article Date: 4/23/2008 |
Could feeding allergic persons tiny amounts of foods that cause the reactions limit the problem? A research team at the National Jewish Medical and Research Center is studying the issue.
They are feeding patients with peanut and egg allergies increasing amounts of an experimental protein derived from the foods. Their object is to see if the patients can handle the protein without developing allergy symptoms.
Allergists have long used the gradually increasing exposure method to induce tolerance in patients with hay fever and asthma. But there is no treatment available to prevent an allergic reaction to food other than strict avoidance of that food.
In addition, it can often be difficult to determine if a food contains peanuts or eggs, especially when eating at a restaurant or food prepared by another person. It can even be difficult recognizing egg and peanut proteins listed on food ingredient labels, especially from products that are not manufactured in the U.S.
As a result, thousands of people rush to emergency rooms every year suffering severe allergic reactions to food. As many as 200 people die from allergic reactions to food each year.
Previous research has suggested that placing the allergenic food protein under the tongue or directly swallowing it, are safer methods of administering food immunotherapy. So that is how National Jewish researchers will try to desensitize allergic patients in the trials.
Study participants (ages 12-40 years for peanut allergy and 6-18 years for egg allergy) will start by consuming tiny amounts of either egg or peanut protein. Physicians and staff at National Jewish will observe them closely to see if they have any symptoms of an allergic reaction. Over the course of several months, participants will consume the protein daily at home, coming in every couple of weeks or so to slowly ramp up the amount of protein they consume until they reach a “maintenance dose.”
Shortly after reaching the maintenance dose, participants will be tested with a larger amount of either egg or peanut to see if the immunotherapy has reduced the immune system’s response. Participants will continue taking the maintenance doses for one to three years to see if they can achieve long-term results. Six to eight weeks after discontinuing the immunotherapy, participants will again consume a larger amount of peanut or egg to see if they have become tolerant of the food.
Source: National Jewish Medical and Research Center
They are feeding patients with peanut and egg allergies increasing amounts of an experimental protein derived from the foods. Their object is to see if the patients can handle the protein without developing allergy symptoms.
Allergists have long used the gradually increasing exposure method to induce tolerance in patients with hay fever and asthma. But there is no treatment available to prevent an allergic reaction to food other than strict avoidance of that food.
In addition, it can often be difficult to determine if a food contains peanuts or eggs, especially when eating at a restaurant or food prepared by another person. It can even be difficult recognizing egg and peanut proteins listed on food ingredient labels, especially from products that are not manufactured in the U.S.
As a result, thousands of people rush to emergency rooms every year suffering severe allergic reactions to food. As many as 200 people die from allergic reactions to food each year.
Previous research has suggested that placing the allergenic food protein under the tongue or directly swallowing it, are safer methods of administering food immunotherapy. So that is how National Jewish researchers will try to desensitize allergic patients in the trials.
Study participants (ages 12-40 years for peanut allergy and 6-18 years for egg allergy) will start by consuming tiny amounts of either egg or peanut protein. Physicians and staff at National Jewish will observe them closely to see if they have any symptoms of an allergic reaction. Over the course of several months, participants will consume the protein daily at home, coming in every couple of weeks or so to slowly ramp up the amount of protein they consume until they reach a “maintenance dose.”
Shortly after reaching the maintenance dose, participants will be tested with a larger amount of either egg or peanut to see if the immunotherapy has reduced the immune system’s response. Participants will continue taking the maintenance doses for one to three years to see if they can achieve long-term results. Six to eight weeks after discontinuing the immunotherapy, participants will again consume a larger amount of peanut or egg to see if they have become tolerant of the food.
Source: National Jewish Medical and Research Center