Step up Oral Food challenge Test (SOFT) for Egg allergies study- randomized control trial -

Step up Oral Food challenge Test (SOFT) for Egg allergies study- randomized control trial - - SOFT for Egg allergies

Status

Recruiting

Phases

Unknown

Study type

Interventional

Source

JPRN

Registry ID

JPRN-UMIN000024192

Enrollment

100

Registered

2016-09-27

Start date

2016-09-27

Completion date

Unknown

Last updated

2026-06-29

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

food allergy

Interventions

Step up oral food challenge test dietary instruction

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: Patients who avoid hen's egg containg-food for egg allergy or suspect of egg allergy. Ovomucoid specific IgE titer is class 2 or below. Patients who can eat 2g of boiled egg white in oral food challenge test without obvious allergic symptom.

Exclusion criteria

Exclusion criteria: patients with severe comorbidities patients with uncontrollable asthma or atopic dermatitis patients with anaphylaxic history by egg ingestion patients who can ingest 2g or more of boiled egg white before oral food challenges patients whom the doctor assess ineligible

Design outcomes

Primary

Measure	Time frame
the proportion of patient who can ingest 20g of boiled egg white without symptom.	—

Secondary

Measure	Time frame
The amount of boiled egg white that the patients can ingested without symptom at the end of the protocol. Safety of this protocol and compliance of the subjects. The changes in value of laboratory data (e.g. specific IgE titer). The changes in score of anxiety (the state-trait anxiety in ventory).	—

Countries

Japan

Contacts

Public ContactKatumasa Kitamura

Aichi Children's Health and Medical Center Department of Allergy

kita0125@gmail.com0562430500

Outcome results

None listed

Source: JPRN (via WHO ICTRP) · Data processed: Jul 3, 2026