Open AccessOral tolerance induction with heated egg in childrena and adolescents
Author(s) -
Villafana L,
Terrados S,
Ibrahim A,
De la Hoz B,
BergesGimeno P
Publication year - 2013
Publication title -
clinical and translational allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.979
H-Index - 37
ISSN - 2045-7022
DOI - 10.1186/2045-7022-3-s3-p12
Subject(s) - egg allergy , desensitization (medicine) , medicine , oral immunotherapy , placebo , allergen , allergy , egg white , food allergens , food allergy , immunology , food science , pathology , biology , receptor , alternative medicine
Background The oral tolerance induction to egg (OTI) is a promising treatment modality for egg allergy. Several small pilot studies have been published using different protocols and only one positive double-blind placebo-controlled food challenge have proved efficacy and relatively good tolerance. In all of them raw egg has been used. Recent studies suggest that a diet with heated egg in patients allergic to regular egg but tolerant to heated egg induces immunological changes that can accelerate their allergy’s resolution. In addition very recent information in murine models shows that extensively heating egg allergen decreases allergenicity and increases safety while still retaining the ability to induce effective desensitization. The objective of this study is to demonstrate that OTI with cooked egg with is a simple and reproducible method to achieve a desensitization or egg tolerance in the future in a safer, more comfortable and probably more effective way.