IMMUNOLOGICAL BASIS OF EGG ALLERGY

这个子项目是许多研究子项目中利用 资源由NIH/NCRR资助的中心拨款提供。子项目和 调查员(PI)可能从NIH的另一个来源获得了主要资金， 并因此可以在其他清晰的条目中表示。列出的机构是 该中心不一定是调查人员的机构。 食物过敏影响6%的婴儿和儿童，蛋、蛋、大豆、小麦、花生和鱼占这个年龄段所有食物过敏的90%(1，2)。大多数儿童长大后就不会过敏了，但对食物产生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的食物。人们认为，严格避免不仅可以预防急性食物过敏反应，还可以缩短形成耐受性的时间。然而，在我们的临床实践中，一些儿童似乎失去了他们的食物过敏，尽管经常摄入少量的加工形式(例如烘焙产品)的违规食物，而另一些儿童持续的食物过敏，尽管确实严格从饮食中消除了食物过敏原。因此，我们打算调查是否可以允许摄入少量的加工鸡蛋蛋白，而不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：一些对鸡蛋过敏的儿童可以很好地耐受含有有限煮熟的鸡蛋蛋白的饮食，并且不会减少达到鸡蛋蛋白摄入量的机会，也不会延长达到鸡蛋蛋白耐受性的时间长度。

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.