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Potential Allergens in Wine: Double-Blind Placebo-Controlled Trial

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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

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Dates

Posted On: 1 January, 2013
Modified On: 16 September, 2014

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