IMMUNOLOGICAL BASIS OF EGG ALLERGY

鸡蛋过敏的免疫学基础

• 批准号: 7953683
• 负责人: Anna Halina Nowak-Wegrzyn
• 金额: $ 0.71万
• 依托单位: ICAHN SCHOOL OF MEDICINE AT MOUNT SINAI
• 依托单位国家: 美国
• 财政年份: 2009
• 资助国家: 美国
• 起止时间: 2009-03-01 至 2009-07-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/7953683
• 关键词: Accounting; Acute; Affect; Allergic; Allergic Reaction; Allergy to eggs; Child; Clinical; Clinical Research; Computer Retrieval of Information on Scientific Projects Database; Development; Diet; Egg Proteins; Fishes; Food; Food Hypersensitivity; Funding; Grant; Hypersensitivity; Infant; Ingestion; Institution; Length; Peanuts - dietary; Process; Research; Research Personnel; Resources; Source; Time; United States National Institutes of Health; Wheat; age group; base; clinical practice; cooking; egg; food allergen; prevent; soy

This subproject is one of many research subprojects utilizing the resources provided by a Center grant funded by NIH/NCRR. The subproject and investigator (PI) may have received primary funding from another NIH source, and thus could be represented in other CRISP entries. The institution listed is for the Center, which is not necessarily the institution for the investigator. Food allergies affect 6% of infants and children, and egg, egg, soy, wheat, peanut, and fish account for 90% of all food allergies in this age group (1, 2). The majority of children outgrow their allergies but the exact mechanisms by which tolerance to foods is achieved are unknown. The only currently available therapy is avoidance of the offending food. It is believed that strict avoidance not only prevents acute food-allergic reactions but also shortens the time to achieve the development of tolerance. However, in our clinical practice it appeared that some children lost their food hypersensitivity in spite of frequent ingestions of small amounts of processed forms (e. g. baked products) of the offending food whereas other children had persistent food allergies despite truly strict elimination of the food allergen from the diet. Therefore, we intend to investigate whether ingestion of small amounts of processed egg protein might be permitted without compromising the chances for outgrowing the food hypersensitivity nor prolonging the time needed to achieve clinical tolerance. Hypothesis: A diet containing limited amounts of cooked egg proteins is well tolerated by some egg allergic children and will not decrease the chances of achieving toleance to egg protein or prolong the length of time to achieve tolerance to egg protein.

该子项目是利用该技术的众多研究子项目之一 资源由 NIH/NCRR 资助的中心拨款提供。子项目及 研究者 (PI) 可能已从 NIH 的另一个来源获得主要资金， 因此可以在其他 CRISP 条目中表示。列出的机构是 对于中心来说，它不一定是研究者的机构。 食物过敏影响 6% 的婴儿和儿童，而鸡蛋、蛋类、大豆、小麦、花生和鱼类占该年龄段所有食物过敏的 90% (1, 2)。大多数儿童随着年龄的增长，过敏症状会消失，但实现食物耐受性的确切机制尚不清楚。目前唯一可用的治疗方法是避免食用有害食物。人们认为，严格避免不仅可以防止急性食物过敏反应，还可以缩短产生耐受性的时间。然而，在我们的临床实践中，一些儿童尽管经常摄入少量加工形式（例如烘焙产品）的不良食品，但似乎不再对食物过敏，而其他儿童尽管真正严格消除了食物过敏原，但仍存在持续的食物过敏。来自饮食。因此，我们打算研究是否可以允许摄入少量加工过的鸡蛋蛋白，而不会影响消除食物过敏的机会，也不会延长达到临床耐受性所需的时间。 假设：一些鸡蛋过敏儿童对含有限量煮熟鸡蛋蛋白的饮食具有良好的耐受性，并且不会降低对鸡蛋蛋白产生耐受性的机会或延长对鸡蛋蛋白产生耐受性的时间。