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

这个子项目是利用由NIH/NCRR资助的中心拨款提供的资源的许多研究子项目之一。子项目和调查员(PI)可能从另一个NIH来源获得了主要资金，因此可能会出现在其他CRISE条目中。列出的机构是针对中心的，而不一定是针对调查员的机构。食物过敏影响了6%的婴儿和儿童，鸡蛋、大豆、小麦、花生和鱼占这个年龄段所有食物过敏的90%。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的不良食物(如烘焙产品)，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，而不会影响最终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。

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