Practical aspects of preparation of foods for double‐blind, placebo‐controlled food

Abstract

Recipes for double-blind, placebo-controlled food challenge developed and tested in our department are presented. The taste and smell of offending foods were disguised by using substances with a strong taste and flavor. The texture of active foods was more difficult to simulate in the placebo food.

Standardization of food challenges in patients with immediate reactions to foods – position paper from the European Academy of Allergology and Clinical Immunology

“…In cases with very stable foods such as peanut or cod (42,71) stability in the serving is not a problem, whereas in other cases especially with foods of vegetable origin (apples) the stability is very low (72). The procedures must be adjusted according to the stability of the food in question (35,37).…”

Development and validation of challenge materials for double-blind, placebo-controlled food challenges in children☆

“…1,3,[8][9][10][13][14][15][16][17][18][19][20][27][28][29] However, the adequacy of the blinding achieved with the use of these challenge materials has not been formally studied. In fact, many authors do not describe the validation procedures or describe a procedure similar to the first step in our protocol by using hospital volunteers.…”

Food Allergy in Bronchial Asthma

“…Wheat meal or rice flour can be cooked in water until it is thick; other ingredients with or without the active food can be added and mixed. 46 Both active and placebo foods should be served cool. Recipe for DBPCFC with fresh fruit should be active food ingredients (fresh fruit pulp, sugar, wheat meal, coffee, peppermint syrup), and for placebo, all ingredients except fresh fruit pulp should be present.…”