Determination of minimum and non-provoking doses of soy protein in soy allergic individuals

Completed

• Conditions: food allergy; soy allergy; 10001708

• Registration Number: NL-OMON39595
• Lead Sponsor: FARRP; Food Allergy Research and Resource Program, Department of Food Science & Technology, University of Nebraska

Brief Summary

Not available

Detailed Description

Not available

Study Timeline

• Last Update Posted: 6 May 2024

Recruitment & Eligibility

• Status: Completed
• Sex: Not specified
• Target Recruitment: 10

Inclusion Criteria

1) Convincing clinical history of a Type I allergic reaction caused by eating soybeans or soy flour
2) Positive skin prick test to the extract of soy flour used to make the oral challenges AND positive specific immunoglobulin E (IgE) to soy (CAP-RAST, Pharmacia Uppsala, Sweden). Subjects should also be skin prick tested with a commercial soy extract.
3) Adults (18-70 years)

Exclusion Criteria

1) Subjects with allergy to wheat
2) Pregnancy

Study & Design

• Study Type: Interventional
• Study Design: Not specified

Primary Outcome Measures

Name	Time	Method
<p>To determine minimum and non-provoking doses of soy protein (in mg) for soy<br /><br>allergic individuals.</p><br>

Secondary Outcome Measures

Name	Time	Method
<p>To determine the relevant allergens of soy in soy allergy and to determine the<br /><br>relation between allergen recognition pattern and severity of the allergy. </p><br>