Efficacy of Lyophilized Food Extracts for Skin Prick Tests and Atopy Patch Test at Different Storage Time

Mahidol University40 enrolled

Overview

Comparison the result of skin prick tests and atopy patch test of lyophilized food extracts at different storage time (0, 3 and 6 months) after preparation

Skin prick test were performed with lyophilized food extracts (cow milk, egg white, egg yolk, wheat, soy and shrimp) at different storage time (0, 3 and 6 months) after preparation. Atopy patch test were performed with lyophilized food extracts (cow milk, egg white, egg yolk, wheat, soy and shrimp) at different storage time (0, 3 and 6 months) after preparation

Study Type

INTERVENTIONAL

Allocation

NON_RANDOMIZED

Purpose

DIAGNOSTIC

Masking

QUADRUPLE

Enrollment

Conditions

Food Allergy

Interventions

skin test with food at different storage timesDIAGNOSTIC_TEST

Perform skin tests to each foods at 0, 3, 6 months after preparation and compare the results

Eligibility

Sex: ALLMin age: 3 YearsMax age: 18 Years

Medical Language ↔ Plain English

Inclusion Criteria: * mild to moderately severe food allergy patients * At least positive skin test to one kind of common food (commercial extract) * Stop antihistamine or corticosteroid (if more than 20mg/day) for at least 7 days Exclusion Criteria: * Dermographism * Severe systemic disease such as autoimmune disease, immune deficiency, malignancy * Severe dermatitis or large area involment * pregnancy

Locations (1)

Siriraj Hospital. Mahidol University

Bangkok, Thailand

Outcomes

Primary Outcomes

skin test result of lyophilized foods at 6 months after preparation

Perform skin prick test and atopy patch test the patients with lyophilized foods at 0, 3 and 6 months after preparation and compare the results at 6 months to 0 and 3 months.

Time frame: 6 month

Data from ClinicalTrials.gov

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