Food Allergy Proved, Food Allergy Suspected
Conditions
Keywords
Food allergy, asthma, Predictive factor, Exacerbation, Prevalence
Brief summary
Prevalences of food allergies and asthma increased in the population during the last decades. These two pathologies, responsible for a real burden, are often associated and are to be considered as comorbidities; this aspect is more and more studied in the literature and many authors tried to find a link between diets and asthma. The narrow link between these two atopic pathologies and the fact that food allergy can come along with respiratory symptoms also in patients without history of asthma must be better understood, considered into the management of food allergy. The main objective of this study is to study the prevalence of signs and/or symptoms suggestive of bronchial hyperreactivity, during an oral food challenge (OFC) in patients older than 5 years. The secondary objective is to study the risk factors to develop asthma during a food allergy reaction. This historical-prospective single center study , was realized in the Allergy Unit of the University Hospital of Montpellier. All the patients having been hospitalized for a positive OFC between January, 2001 and January, 2016 were included. The diagnosis of asthma was established according to the recommended international clinical and physiological criteria. Prevalence of bronchial hyperreactivity during OFC among those with positive OFC, was calculated. The search for risk factors was made by a logistic regression univariate then multivariate, completed by a decision tree.
Interventions
OTHERPulmonary function test
Patients hospitalized for OFC realise a Resting pulmonary function tests (PFT) which include the assessment of ventilatory capacity: spirometry (forced expiratory flows and mobilisable volumes) and static volume assessment, by using body plethysmography, were realized before, during and after the OFC. An exhaled fraction of NO (FeNO) is also realized to characterize asthma.
Sponsors
University Hospital, Montpellier
Study design
Allocation
NA
Intervention model
SINGLE_GROUP
Primary purpose
DIAGNOSTIC
Masking
NONE
Eligibility
Sex/Gender
ALL
Age
5 Years to 65 Years
Healthy volunteers
No
Inclusion criteria
* Patient hospitalized for oral food challenge at the hospital
Exclusion criteria
* Patient want to leave the protocol * Patient take medication forbidden during the study
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Number of patient with bronchospasm in OFC | up to 3 hours |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| the eliciting dose | up to 3 hours | the dose of the tested food which elicits the symptoms of allergy |
| The grade of the allergic reaction shown during the last food ingestion of the concerned food | up to 3 hours | — |
| The presence of one or several sensitisations associated with respiratory allergens | up to 3 hours | defining the atopic ground |
| Questionnaire for the assessment of the responsible food of allergy | up to 3 hours | — |
| The time of appearance of the first signs of atopy | up to 3 hours | — |
| questionnaire for the assessment of the mode of clinical expression of food allergies | up to 3 hours | — |
| The level of specific immunoglobulin E of the concerned food | up to 3 hours | — |
Countries
France
Outcome results
None listed