THE IMPACT OF THE DIET CONTAINING LIMITED AMOUNTS OF PROCESSED EGG PROTEIN

含有限量加工鸡蛋蛋白的饮食的影响

• 批准号: 7380519
• 负责人: Hugh A Sampson
• 金额: $ 2.9万
• 依托单位: ICAHN SCHOOL OF MEDICINE AT MOUNT SINAI
• 依托单位国家: 美国
• 财政年份: 2006
• 资助国家: 美国
• 起止时间: 2006-04-17 至 2007-02-28
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/7380519
• 关键词: children; diet; food

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, soy, wheat, peanut, and fish account for 90% of all food allergies in this age group. 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 ultimately outgrowing the food hypersensitivity nor prolonging the time needed to achieve clinical tolerance

本子项目是利用由NIH/NCRR资助的中心赠款提供的资源的众多研究子项目之一。子项目和研究者（PI）可能已经从另一个NIH来源获得了主要资金，因此可以在其他CRISP条目中表示。列出的机构是中心的，不一定是研究者的机构。食物过敏影响6%的婴儿和儿童，鸡蛋、大豆、小麦、花生和鱼占这个年龄组所有食物过敏的90%。大多数儿童长大后不再过敏，但对食物产生耐受性的确切机制尚不清楚。目前唯一可行的治疗方法是避免食用这些有害的食物。认为严格的避免不仅可以防止急性食物过敏反应，而且可以缩短实现耐受性发展的时间。然而，在我们的临床实践中，似乎有些孩子即使经常摄入少量的加工食品（如烘焙食品），也会失去对食物的过敏，而另一些孩子即使严格地从饮食中消除了食物过敏原，也会持续出现食物过敏。因此，我们打算调查是否允许摄入少量加工鸡蛋蛋白，而不影响最终摆脱食物过敏的机会，也不延长达到临床耐受所需的时间