COFAR-2

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。 超过1100万美国人对食物过敏。它们的免疫系统对食物中的某些蛋白质产生负面反应。在某些情况下，免疫反应很严重，甚至可能导致死亡。在美国，这个问题影响了大约6%的儿童和3.5%的成年人，尽管早期饮食干预变得越来越普遍，但这个问题似乎还在上升。花生过敏现在影响0.8%的幼儿，通常是严重的，有时是致命的，而且与牛奶和鸡蛋过敏不同，花生过敏更有可能持续到成年。有研究表明，花生过敏有遗传成分，但新的研究表明，环境也有影响。因为这是一种由S个人的免疫反应引起的医学状况，治疗必须集中在改变这种反应上，无论是在过敏发生之前还是之后。这项观察性研究的目标是最有可能患花生过敏的人群，即那些对牛奶和/或鸡蛋过敏的患者。我们将收集医学信息，使我们能够观察这一人群过敏状况的发展。我们预计20%的患者会对花生过敏，而25%-50%的患者会对牛奶和/或鸡蛋失去过敏。从我们收集的医学和观察信息中，我们将增加我们对为什么花生过敏在一些人中发生，而牛奶和/或鸡蛋过敏在另一些人中解决的理解。这将有助于改进食物过敏的预防措施以及新的治疗方法。

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. Over 11 million Americans suffer from food allergies. Their immune systems react negatively to certain proteins found in the food. In some cases, the immune reaction is severe and can even cause death. The problem affects approximately 6% of children and 3.5% of adults in the United States and appears to be on the rise even though early dietary intervention is becoming more common. Peanut allergy now affects 0.8% of young children, is often severe, sometimes fatal and, unlike milk and egg allergy, is more likely to persist into adulthood. There is research that shows that peanut allergy has a hereditary component, but new studies are showing there is an environmental effect as well. Because it is a medical condition that arises from an individual¿¿??s immune response, treatment must be focused on altering that response, both before and after the allergy develops. This observational study targets the population at greatest risk of developing peanut allergy, namely, those patients with a history of allergy to milk and/or eggs. We will collect medical information that will allow us to observe the development of the allergic condition in this population. We expect that 20 % of the patients will develop peanut allergy while 25-50% will lose their allergy to milk and/or eggs. From the medical and observational information that we collect, we will increase our understanding of why peanut allergy develops in some people and milk and/or egg allergy resolves in others. This will contribute to improved prevention measures of food allergies as well as new treatment approaches.