IMMUNOLOGICAL BASIS OF EGG ALLERGY

鸡蛋过敏的免疫学基础

• 批准号: 7605348
• 负责人: Anna Halina Nowak-Wegrzyn
• 金额: $ 4.86万
• 依托单位: ICAHN SCHOOL OF MEDICINE AT MOUNT SINAI
• 依托单位国家: 美国
• 财政年份: 2007
• 资助国家: 美国
• 起止时间: 2007-03-01 至 2008-02-29
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/7605348
• 关键词: Accounting; Acute; Affect; Allergic; Allergic Reaction; Allergy to eggs; Child; Clinical; 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; Personal Satisfaction; Process; Research; Research Personnel; Resources; Source; Time; United States National Institutes of Health; Wheat; age group; base; 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.

这个子项目是许多研究子项目中的一个 由NIH/NCRR资助的中心赠款提供的资源。子项目和 研究者（PI）可能从另一个NIH来源获得了主要资金， 因此可以在其他CRISP条目中表示。所列机构为 研究中心，而研究中心不一定是研究者所在的机构。 食物过敏影响6%的婴儿和儿童，鸡蛋，鸡蛋，大豆，小麦，花生和鱼占该年龄组所有食物过敏的90%以上（1，2）。大多数儿童的过敏症状随着年龄的增长而消失，但对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令人不快的食物。据认为，严格避免不仅可以防止急性食物过敏反应，而且还可以缩短耐受性发展的时间。然而，在我们的临床实践中，尽管经常摄入少量的加工形式（例如，G.烘焙产品）的过敏食物，而其他儿童有持续的食物过敏，尽管真正严格消除食物过敏原的饮食。因此，我们打算研究是否可以允许摄入少量的加工鸡蛋蛋白，而不影响食物超敏反应的机会，也不延长达到临床耐受性所需的时间。 假设：一些鸡蛋过敏的儿童对含有少量煮熟的鸡蛋蛋白的饮食耐受性很好，不会降低对鸡蛋蛋白耐受的机会，也不会延长对鸡蛋蛋白耐受的时间。