Prevalence of Food Allergies to Proteins From Different Legumes

Prevalence of Food Allergies to Proteins From Different Legumes (Lupin, Peanut, Soy, and Pea) in Atopic and Healthy Subjects

Status

Completed

Phases

Unknown

Study type

Observational

Source

ClinicalTrials.gov

Registry ID

NCT01728168

Enrollment

183

Registered

2012-11-16

Start date

2012-12-31

Completion date

2013-12-31

Last updated

2014-02-04

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

Conditions

Food Allergy

Keywords

lupin, peanut, soy, pea, legumes, cross-reactivity, sensitization, atopy

Brief summary

The objective of the study is to assess the prevalence of a sensitization to proteins from legumes by skin prick test using commercial extracts (peanut, soy, and pea) and raw material (lupin) in atopic and healthy subjects.

Interventions

None listed

Study design

Observational model

CASE_CONTROL

Time perspective

CROSS_SECTIONAL

Eligibility

Sex/Gender

ALL

Age

18 Years to 75 Years

Healthy volunteers

Yes

Inclusion criteria

1. Inclusion Criteria: * Male and female subjects * Age 18 up to 75 years * For group Atopic: either documented allergy, neurodermatitis, allergic asthma, allergic rhinitis, and/or a positive atopic score based on the criteria of Erlangen (\>10 points). 2.

Exclusion criteria

* Intake of antihistamines, tricyclic antidepressants, systemic corticosteroids * Acute allergic symptoms * Skin infections at the test side * Pregnancy, lactation * Acute inflammatory diseases

Design outcomes

Primary

Measure	Time frame	Description
Evidence of a sensitization to legume proteins	20 minutes after skin prick	Evidence of a sensitization to one or more legume proteins (lupin, peanut, soy, and pea)

Countries

Germany

Outcome results