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Validation of novel recipes for double‐blind, placebo‐controlled food challenges in children and adults
Author(s) -
VliegBoerstra B. J.,
Herpertz I.,
Pasker L.,
van der Heide S.,
Kukler J.,
Jansink C.,
Vaessen W.,
Beusekamp B. J.,
Dubois A. E. J.
Publication year - 2011
Publication title -
allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 3.363
H-Index - 173
eISSN - 1398-9995
pISSN - 0105-4538
DOI - 10.1111/j.1398-9995.2010.02539.x
Subject(s) - recipe , blinding , medicine , placebo , double blind , food allergy , test (biology) , nut , allergy , randomized controlled trial , food science , alternative medicine , surgery , paleontology , chemistry , structural engineering , pathology , engineering , biology , immunology
To cite this article: Vlieg‐Boerstra BJ, Herpertz I, Pasker L, van der Heide S, Kukler J, Jansink C, Vaessen W, Beusekamp BJ, Dubois AEJ. Validation of novel recipes for double‐blind, placebo‐controlled food challenges in children and adults. Allergy 2011; 66 : 948–954. Abstract Background: In double‐blind, placebo‐controlled food challenges (DBPCFCs), the use of challenge materials in which blinding is validated is a prerequisite for obtaining true blinded conditions during the test procedure. Therefore, the aim of this study was to enlarge the available range of validated recipes for DBPCFCs to facilitate oral challenge tests in all age groups, including young children, while maximizing the top dose in an acceptable volume. Methods: Recipes were developed and subsequently validated by a panel recruited by a matching sensory test. The best 30% of candidates were selected to participate in sensory testing using the paired comparison test. Results: For young children, three recipes with cow’s milk and one recipe with peanut could be validated which may be utilized in DBPCFCs. For children older than 4 years and adults, one recipe with egg, two with peanut, one with hazelnut, and one with cashew nut were validated for use in DBPCFCs. Conclusions: All recipes contained larger amounts of allergenic foods than previously validated. These recipes increase the range of validated recipes for use in DBPCFCs in adults and children.