RecruitingNot ApplicableNCT06256146

Investigating Modified Protocols of Oral Immunotherapy to Validate Efficacy and Safety

Sponsor

McGill University Health Centre/Research Institute of the McGill University Health Centre

Enrollment

360 participants

Start Date

Mar 1, 2022

Study Type

INTERVENTIONAL

Conditions

Egg allergy Peanut allergy Milk Allergy, Cow's

Summary

Protocols for Oral Immunotherapy (OIT) for the main food allergens have been recently incorporated in clinical practice for food allergies and their clinical benefits have been acknowledged in European and Canadian official guidelines. There has been some reluctance in both clinicians and patients to implement these therapies, primarily because of the risk of allergic reactions during the desensitization process. This study will investigate if protocols using low doses of a food allergen or processed versions of the allergen can be both effective in conferring desensitization while inducing fewer allergic symptoms during the desensitization process.

Eligibility

Min Age: 2 YearsMax Age: 40 Years

Inclusion Criteria4

A history suggestive of immediate allergy to the food. A convincing clinical history of an IgE mediated reaction to a specific food will be defined as a minimum of 2 mild signs/symptoms or 1 moderate or 1 severe sign/symptom that was likely IgE mediated and occurred within 120 minutes after ingestion or contact
The presence of at least one of the following confirmatory tests:
Positive SPT to the culprit food allergen (weal diameter 3 mm larger than that of the normal saline control). The allergens used will be commercial extracts of the foods (Omega Labs, Toronto, Ontario).
Detection of serum specific IgE (>0.35 kU/L) to the culprit food or any of its proteins, measured by fluorescence enzyme immunoassay (Phadia, CAP System, Uppsala, Sweden).

Exclusion Criteria9

Patients who have uncontrolled respiratory disease (asthma, cystic fibrosis, etc.)
Patients who present with intercurrent disease active at the time of starting desensitization.
Non IgE mediated or non-immunological adverse reactions to milk or peanuts.
Malignant or immunopathological diseases and/or severe primary or secondary immune deficiencies.
Patients receiving oral immunosuppressor therapy.
Patients receiving β-blockers (including topical formulations), or who receive daily doses of NSAIDs, aspirin or ACE inhibitors for cardiac issues.
Associated diseases contraindicating the use of epinephrine: cardiovascular disease, severe hypertension or hypotension.
Patients diagnosed with eosinophilic gastrointestinal disorders, including patients with a history of antacid use for reflux related to food impaction or with a history of esophageal spasm.
Patients already tolerating processed/cooked forms of the food (e.g.,baked goods with milk).

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Interventions

OTHERFood allergy desensitization / Oral Immunotherapy

Participants consume increasing doses of allergenic food daily until they reach a maintenance dose. In the case of the High Dose Arm, participants will progress to a daily dose of either 1200 mg, 300 mg or 200 ml of egg, peanut or milk respectively. Participants randomized to the Low Dose Arm also begin by consuming small amounts of the allergenic food, gradually increasing the daily dose. However, participants in this group only progress to 300 ml, 30 mg or 50 ml daily dose of egg, peanut or milk respectively. The Cooked/Transformed Allergen Arm begins the desensitization with a cooked or transformed form of the allergen - muffins in the case of egg or milk, Bamba puffs in the case of peanut. Participants take increasing amounts of these products (one muffin for egg and milk and four Bamba puffs for peanut) then transition to egg, milk or peanut. Participants then continue their dose progression, getting to 1200 mg, 200 ml or 300 mg for egg, milk and peanut respectively.