None listed
Conditions
Brief summary
Egg allergy is the most common food allergy in Australian children. Many children with egg allergy can tolerate baked products, but will fail an oral challenge to raw egg. The primary aim of this study is to determine whether allergy to raw egg is better resolved by regular consumption of baked egg (intervention group, baked egg exposure) compared with the standard practice of an egg free diet (control group, egg avoidance).
Interventions
Children with allergy to raw egg but able to tolerate baked egg will be recruited. Participants will remain on an egg free diet, and be randomised into one of two groups. The intervention group will be provided with egg containing baked products (muffin or fruit loaf). Each participant will be asked to consume around 3 serves of the study product each week (around 30g baked egg per week). After 6 months participants will cease the product and be re challenged to raw egg at 7 months.
Sponsors
Women's and Children's Health Research Institute
Study design
Allocation
Randomised controlled trial
Intervention model
Parallel
Primary purpose
Treatment
Masking
Blinded (masking used)
Eligibility
Sex/Gender
All
Age
6 Months to 5 Years
Healthy volunteers
No
Inclusion criteria
IgE mediated egg allergy Positive oral food challenge to pasteurised raw egg. Tolerance to baked egg.
Exclusion criteria
Inability to provide informed consent. Non IgE mediated egg allergy. Children already consuming baked egg in their diet. FPIES, Wheat allergy. Children with any congenital or acquired disease or developmental disorder likely to affect the ablility to undergo an oral food challenge or to consume the intervention product.
Outcome results
None listed