Potential Allergens in Wine: Double-Blind Placebo-Controlled Trial
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.
Official Title
Potential Allergens in Wine: Double Blind Placebo-Controlled Trial and Basophil Activation Analysis
Conditions
Food Allergy
Study Type
Interventional
Study Design
Diagnostic, Randomized, Double-Blind, Placebo Control, Crossover Assignment, Safety Study
Further Details
Primary Outcome Measures:
- Allergic reactions to wine
Secondary Outcome Measures:
- Positive basophil activiation test to wines
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.
Study Start
August 2002; Expected completion: August 2006
Eligibility & Criteria
- Ages Eligible for Study: 18 Years – 65 Years
- Genders Eligible for Study: Both
- Accepts Healthy Volunteers
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
Total Enrolment
40
Contact Details
AIR Med, Alfred Hospital, Melbourne, Victoria, 3004, Australia
- Robyn E OHehir, MBBS PhD FRACP: +613 9276 2251; r.ohehir@alfred.org.au
Dates
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