Anaphylaxis, Food Allergy
Conditions
Keywords
Food allergy, wine, milk allergy, egg allergy, nut allergy, fish allergy
Brief summary
This study is designed to identify whether wines which are produced using the common potential food allergens such as proteins derived from fish, milk or egg are likely to contain sufficient food allergens to cause allergic reactions in susceptible individuals.
Detailed description
Recent international legislation requires labelling of wines made using potentially allergenic food proteins casein, egg white, isinglass ( fish derived), milk or evaporated milk where there is detectable residual processing aid. However it is not clear whether the final wine contains concentrations of residual added food proteins that can provoke allergic reactions. Comparison:This study is a double blind, placebo-controlled trial to determine whether adults known to be allergic to eggs, fish, milk and/or nuts exhibit allergic reactions following consumption of Australian commercial wines fined with food allergens.
Interventions
DRUGAdministration of wine fined with potential food allergens
Sponsors
Australian Wine Research Institute
National Health and Medical Research Council, Australia
The Alfred
Bayside Health
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
DIAGNOSTIC
Masking
DOUBLE
Eligibility
Sex/Gender
ALL
Age
18 Years to 65 Years
Healthy volunteers
Yes
Inclusion criteria
Individuals with IgE-mediated food allergy to milk, fish, egg or nuts Otherwise no major medical problems Able to drink wine -
Exclusion criteria
Major asthma or cardiac disease Unwilling or unable to participate \-
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Allergic reactions to wine | — |
Secondary
| Measure | Time frame |
|---|---|
| Positive basophil activiation test to wines | — |
Countries
Australia
Outcome results
None listed