Diagnosis of food allergies: the impact of oral food challenge testing

Ito, Komei

doi:10.5415/apallergy.2013.3.1.59

Cited by 21 publications

(13 citation statements)

References 37 publications

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“…Several epidemiological studies have assessed HEA in different age groups and geographical areas with varying results, depending on data collection methods and food allergy definitions . Although a clear clinical history and sensitization to HE are highly indicative of HEA, the gold standard for diagnosis remains a double‐blind, placebo‐controlled food challenge test . Consequently, our results are only directly comparable to studies based on DBPCFC for HEA diagnosis.…”

Section: Discussionmentioning

confidence: 87%

Incidence and natural history of hen's egg allergy in the first 2 years of life—the EuroPrevall birth cohort study

Xepapadaki

Fiocchi

Grabenhenrich

et al. 2015

Allergy

153

105

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Section: Discussionmentioning

confidence: 87%

Incidence and natural history of hen's egg allergy in the first 2 years of life—the EuroPrevall birth cohort study

Xepapadaki

Fiocchi

Grabenhenrich

et al. 2015

Allergy

153

105

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“…Oral food challenge (OFC), particularly double-blind, placebo-controlled food challenge (DBPCFC) is the gold standard for the confirmation of food allergy [ 3 4 ]. Among those children presented with parental complaints of food allergy, positive OFC could only be confirmed in 30% or less [ 5 6 ].…”

Section: Introductionmentioning

confidence: 99%

Oral food challenges: result of a 16-year experience at a major teaching hospital in Thailand

Srisuwatchari

Vichyanond

2018

Asia Pacific Allergy

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BackgroundPrevalence of food allergy is increasing all over the world including in Asia. Diagnosis of food allergy in Asia is usually made after family complaints or by elimination and/or reintroduction foods. This could lead to an inaccurate diagnosis and to incorrect information on epidemiology of food allergy. We, herein, reported results of a 16-year experience (1996–2012) of oral food challenge (OFC) performed in pediatric patients at a major teaching hospital in Thailand.ObjectiveThe major objectives of this report are to review types of foods selected for oral challenges, frequency of positive/negative challenges to these foods and the clinical reactions during challenges among these children.MethodsMedical records of 206 children underwent OFC between 1996 and 2012 for various indications at the Allergy clinic of Pediatric Department, Siriraj Hospital, Mahidol University (age range, 4 months to 17 years) were retrospectively reviewed. Data including clinical data, skin prick test results and specific IgE levels were analyzed with respect to challenge results (positive/negative). During the period of the study, 2 separate investigations on shrimp allergy and wheat allergy were conducted.ResultsSixty of 206 children (29%) had positive OFC, whereas 84 out of 306 OFC (27.5%) were positive. The most common food giving positive challenges in this study was shrimp (40%). Among children less than 3 years of age, the most common food with positive challenge was wheat (70%) whereas among children 3 years of age or older, shellfish was the most common food (42%). Cutaneous reactions were the most common reactions observed.ConclusionOnly 1 out of 3 children underwent OFC in this study had positive challenges. Shrimp was the most common food causing challenge in this study especially among children older than 3 years of age. Wheat has become another leading food besides cow's milk and egg in causing positive OFC in younger children in Thailand.

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“…As has been reported clinically, oral immunotherapy was provided the patients based on the tests of specific IgE and oral food challenge (10). It started from a small amount of allergen which evoked no symptom and the dose of allergen then gradually increased to induce immune tolerance.…”

Section: Resultsmentioning

confidence: 99%

Development of Oral Immunotherapy Model Using B10.A Mice and Egg White Lysozyme

Yamada

Ozeki

Matsuda

et al. 2014

J Nutr Sci Vitaminol

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Food allergy is currently a major health and lifestyle hazard for many Japanese. Most allergens are proteins, and those that are ingested in food are absorbed from the intestine into the body to a degree, retaining their intact form (1-3). In most cases, these induce oral tolerance, which is a state of local and systemic unresponsiveness induced by oral administration of innocuous antigens such as food proteins and commensal bacteria (4). On the other hand, oral tolerance is sometimes broken, and allergic reactions are induced as a result (5). The mechanism of oral tolerance has not yet been fully defined.Recently, a lot of attention has been focused on oral immunotherapy for pediatric patients, where a small amount of antigen is administered initially by mouth, and the amount of allergen is then gradually increased to induce immune tolerance (6). It is therefore important to clarify the mechanisms that regulate tolerance and the development of allergy, and to find an effective approach for induction of oral tolerance.There have been many reports of studies designed to investigate oral tolerance using various allergens and administration schedules in experimental animals (7,8), but few of them have attempted development of an oral immunotherapy model. The B10.A mouse strain has been shown to produce high antibody responses of the IgG1 and IgE isotypes to egg white lysozyme injected intraperitoneally (i.p.) with Al(OH) 3 adjuvant (9). Furthermore, in our preliminary examination of the serum antibody responses of several inbred and congenic mouse strains to several types of food proteins administered orally without adjuvant, B10.A was the strain that showed the highest IgE response to egg white lysozyme (9).In the present study, therefore, we used B10.A mice as an animal model of egg white lysozyme (LY)-induced allergy to investigate the mechanism of regulation of immune response. The effects of oral and multiple preadministration of egg white lysozyme were examined by measuring the subsequent specific-antibody responses and antigen-induced anaphylactic reactions. These results indicate that this mouse model can be used as an oral immunotherapy model and it was anticipated that our study would provide useful information for understanding the mechanisms underlying the induction of (Received February 25, 2014) Summary Oral immunotherapy for food allergy has been the focus of a lot of attention recently. The patients have to eat allergenic food instead of eliminating it in this therapy and there is no established standard method yet. To promote clear understanding and improvement of oral immunotherapy, the present study using B10.A mice investigated the effect of multiple oral administration of a model antigen, egg-white lysozyme, on both the antibody response and the anaphylactic reaction induced by subsequent administration of lysozyme. Various doses of egg-white lysozyme (0-100 mg/mouse) were administered to mice intragastrically for 6 d; then additional lysozyme was administered via the intraperitoneal route ...

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Diagnosis of food allergies: the impact of oral food challenge testing

Cited by 21 publications

References 37 publications

Incidence and natural history of hen's egg allergy in the first 2 years of life—the EuroPrevall birth cohort study

Incidence and natural history of hen's egg allergy in the first 2 years of life—the EuroPrevall birth cohort study

Oral food challenges: result of a 16-year experience at a major teaching hospital in Thailand

Development of Oral Immunotherapy Model Using B10.A Mice and Egg White Lysozyme

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