scholarly journals A Food Allergic Child who was Treated Successfully for Egg and Wheat Allergy by Oral Food Challenge and Dietary Intervention

2018 ◽  
Vol 77 (3) ◽  
pp. 175-180
Author(s):  
Rika Hayashi ◽  
Yumi Akamine ◽  
Erika Ogawa ◽  
Koji Hashimoto ◽  
Yasuji Inamo
Keyword(s):  
Dietary Intervention ◽  
Food Challenge ◽  
Oral Food Challenge ◽  
Wheat Allergy ◽  
Allergic Child

scholarly journals Preparation of a Defined Gluten Hydrolysate for Diagnosis and Clinical Investigations of Wheat Hypersensitivities

Nutrients ◽  
2018 ◽  
Vol 10 (10) ◽  
pp. 1411 ◽  
Author(s):  
Herbert Wieser ◽  
Katharina Scherf
Keyword(s):  
Crude Protein ◽  
Grapefruit Juice ◽  
Bitter Taste ◽  
Food Challenge ◽  
Oral Food Challenge ◽  
Wheat Allergy ◽  
Food Grade ◽  
Clinical Investigations ◽  
Peptide Fraction ◽  
Wheat Sensitivity

Gluten is the trigger for celiac disease (CD), non-celiac gluten/wheat sensitivity (NCGS), and wheat allergy. An oral food challenge is often needed for diagnosis, but there are no standardized gluten challenge materials with known composition available. To fill this gap, two materials, commercially available gluten and a food-grade gluten hydrolysate (pepgluten), were extensively characterized. Pepgluten was prepared from gluten by incubation with a pepsin dietary supplement and acetic acid at 37 °C for 120 min. The components of pepgluten were crude protein (707 mg/g), starch (104 mg/g), water (59 mg/g), fat (47 mg/g), dietary fiber (41 mg/g) and ash (11 mg/g). The protein/peptide fraction of pepgluten (1 g) contained equivalents derived from 369 mg gliadins and 196 mg glutenins, resulting in 565 mg total gluten equivalents, 25 mg albumins/globulins, 22 mg α-amylase/trypsin inhibitors and 48 mg pepsin capsule proteins. The slightly acidic, dough-like smell and bitter taste of pepgluten could be completely camouflaged in multivitamin juice with bitter lemon, grapefruit juice, or vegetable and fruit smoothies. Thus, pepgluten met the criteria for placebo-controlled challenges (active and placebo materials are identical regarding appearance, taste, smell, and texture) and is appropriate as a standard preparation for the oral food challenge and clinical investigations to study wheat hypersensitivities.

scholarly journals A three-level stepwise oral food challenge for egg, milk, and wheat allergy

2018 ◽  
Vol 6 (2) ◽  
pp. 658-660.e10 ◽  
Author(s):  
Noriyuki Yanagida ◽  
Takanori Minoura ◽  
Setsuko Kitaoka ◽  
Motohiro Ebisawa
Keyword(s):  
Food Challenge ◽  
Oral Food Challenge ◽  
Wheat Allergy

scholarly journals Omega-5 and Gamma Gliadin are the Major Allergens in Adult-Onset IgE-Mediated Wheat Allergy: Results from Thai Cohort with Oral Food Challenge

2021 ◽  
Vol Volume 14 ◽  
pp. 907-917
Author(s):  
Surapon Piboonpocanun ◽  
Torpong Thongngarm ◽  
Chamard Wongsa ◽  
Punchama Pacharn ◽  
Onrapak Reamtong ◽  
...  
Keyword(s):  
Food Challenge ◽  
Oral Food Challenge ◽  
Wheat Allergy ◽  
Adult Onset ◽  
Ige Mediated ◽  
Major Allergens

Investigating the safety of a stepwise oral food challenge using udon noodles

2019 ◽  
Vol 33 (1) ◽  
pp. 129-138
Author(s):  
Masato Nihei ◽  
Taiki Sato ◽  
Satoshi Horino ◽  
Katsushi Miura
Keyword(s):  
Food Challenge ◽  
Oral Food Challenge

Safety of repetitive ingestion of food allergen at home after mild symptoms during oral food challenge

2020 ◽  
Vol 34 (5) ◽  
pp. 573-578
Author(s):  
Taiki Satou ◽  
Masato Nihei ◽  
Satoshi Horino ◽  
Katsushi Miura
Keyword(s):  
Food Allergen ◽  
Food Challenge ◽  
Oral Food Challenge ◽  
At Home

Potential efficacy of high-dose inhaled salbutamol for the treatment of abdominal pain during oral food challenge.

2021 ◽  
Author(s):  
Cécile Frugier ◽  
François Graham ◽  
Kathryn Samaan ◽  
Louis Paradis ◽  
Anne Des Roches ◽  
...  
Keyword(s):  
Abdominal Pain ◽  
Food Challenge ◽  
Oral Food Challenge ◽  
High Dose ◽  
Potential Efficacy ◽  
Inhaled Salbutamol
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