Prevalence of Food Allergies to Proteins From Different Legumes

University of Jena183 enrolled

Overview

The objective of the study is to assess the prevalence of a sensitization to proteins from legumes by skin prick test using commercial extracts (peanut, soy, and pea) and raw material (lupin) in atopic and healthy subjects.

Study Type

OBSERVATIONAL

Enrollment

183

Conditions

Food Allergy

Eligibility

Sex: ALLMin age: 18 YearsMax age: 75 YearsHealthy volunteers:

Medical Language ↔ Plain English

1. Inclusion Criteria: * Male and female subjects * Age 18 up to 75 years * For group "Atopic": either documented allergy, neurodermatitis, allergic asthma, allergic rhinitis, and/or a positive atopic score based on the criteria of Erlangen (\>10 points). 2. Exclusion Criteria: * Intake of antihistamines, tricyclic antidepressants, systemic corticosteroids * Acute allergic symptoms * Skin infections at the test side * Pregnancy, lactation * Acute inflammatory diseases

Locations (1)

SRH Wald-Klinikum Gera gGmbH

Gera, Thuringia, Germany

Outcomes

Primary Outcomes

Evidence of a sensitization to legume proteins

Evidence of a sensitization to one or more legume proteins (lupin, peanut, soy, and pea)

Time frame: 20 minutes after skin prick

Data from ClinicalTrials.gov

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