Potential Allergens in Wine: Double-blind Placebo-controlled Trial

Bayside Health48 enrolled

Overview

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.

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. Comparison:This study is a double blind, placebo-controlled trial to determine whether adults known to be allergic to eggs, fish, milk and/or nuts exhibit allergic reactions following consumption of Australian commercial wines fined with food allergens.

Study Type

INTERVENTIONAL

Allocation

RANDOMIZED

Purpose

DIAGNOSTIC

Masking

DOUBLE

Enrollment

Conditions

Food Allergy Anaphylaxis

Interventions

Administration of wine fined with potential food allergensDRUG

Eligibility

Sex: ALLMin age: 18 YearsMax age: 65 YearsHealthy volunteers:

Medical Language ↔ Plain English

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 \-

Locations (1)

AIR Med, Alfred Hospital

Melbourne, Victoria, Australia

Outcomes

Primary Outcomes

Allergic reactions to wine

Secondary Outcomes

Positive basophil activiation test to wines

Data from ClinicalTrials.gov

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