Randomized double‐blind, placebo‐controlled trial of sublingual immunotherapy with a Pru p 3 quantified peach extract

Fernández‐Rivas, Montserrat; Fernández, S; Nadal, J. A.; Durana, M. D. Alonso Díaz de; García, Blanca E.; González-Mancebo, E; Martín, S; Barber, Domingo; Rico, Pilar; Tabar, A. I.

doi:10.1111/j.1398-9995.2008.01921.x

Cited by 200 publications

(167 citation statements)

References 33 publications

Supporting

Mentioning

154

Contrasting

Unclassified

Order By: Relevance

“…Despite the data suggesting comparable events for AIT to food allergens as compared to inhalant allergens (Table 1), there is eminent need to understand the induction of immunological pro-tolerogenic events at a cellular and humoral level to food allergens to delineate desensitization from tolerance development (77,88,99) (Table 1).…”

Section: Oral and Sublingual Immunotherapy In Food Allergymentioning

confidence: 99%

Markers of tolerance development to food allergens

Ponce

Diesner

Szépfalusi

et al. 2016

Allergy

View full text Add to dashboard Cite

IgE-mediated reactions to food allergens are the most common cause of anaphylaxis in childhood. Although allergies to cow's milk, egg, or soy proteins, in contrast to peanut and tree nut allergens, resolve within the first 6 years of life in up to 60% due to natural tolerance development, this process is not well understood. At present, there is no cure or treatment for food allergy that would result in an induction of tolerance to the symptom-eliciting food. Avoidance, providing an emergency plan and education, is the standard of treatment. Oral immunotherapeutic approaches have been proven reasonable efficacy; however, they are associated with high rates of side-effects and low numbers of patients achieving tolerance. Nevertheless, mechanisms that take place during oral immunotherapy may help to understand tolerance development. On the basis of these therapeutic interventions, events like loss of basophil activation and induction of regulatory lymphocyte subsets and of blocking antibodies have been described. Their functional importance at a clinical level, however, remains to be investigated in detail. Consequently, there is eminent need to understand the process of tolerance development to food allergens and define biomarkers to develop and monitor new treatment strategies for food allergy.IgE-mediated food allergy represents the most important cause of anaphylaxis in childhood. While milk and egg allergy are associated with a high rate of natural tolerance development within the first 6 years of life, this is less clear for other food allergies. Consequently, once it is communicated the diagnosis persists often lifelong severely impacting the quality of life of the patient and the environment despite the recommendation to reconsider clinical tolerance development from time to time.Currently, avoidance, providing an emergency plan and teaching, is the standard of treatment; however, there is no cure or treatment that has reached the level of recommendation to re-induce tolerance to the symptom-eliciting food. Tolerance assessment occurs either via oral food challenges or due to unintended exposure. Given the cost and time intensiveness of oral food challenges and its potential harmfulness, there is eminent need to understand the process of tolerance development and define markers thereof to develop and monitor new treatment strategies for food allergy. This review aimed to provide an overview on recent advances regarding markers and mechanisms of tolerance development to food allergens.Oral tolerance in the context of food allergy is considered to occur if the antigen/food can be ingested without problems despite prolonged periods of avoidance, while the status of desensitization is strictly dependent on regular ingestion of the respective food in order to confer protection from allergic reactions. Currently, there is no general consensus on the exact time frame of avoidance and re-exposure that would allow the usage of the terminus tolerance that is considered equivalent to cure in the context of or...

show abstract

Section: Oral and Sublingual Immunotherapy In Food Allergymentioning

confidence: 99%

Markers of tolerance development to food allergens

Ponce

Diesner

Szépfalusi

et al. 2016

Allergy

View full text Add to dashboard Cite

show abstract

“…Sublingual immunotherapy (SLIT) is another potential route of administration and has been investigated for hazelnut (84,85) and peach allergy (86). Both studies demonstrated increased tolerance after 5-6 months of treatment.…”

Section: Allergen-specific Therapiesmentioning

confidence: 99%

Food allergy

Wang¹,

Sampson²

2011

J. Clin. Invest.

152

117

View full text Add to dashboard Cite

Food allergies affect up to 6% of young children and 3%-4% of adults. They encompass a range of disorders that may be IgE and/or non-IgE mediated, including anaphylaxis, pollen food syndrome, food-protein-induced enterocolitis syndrome, food-induced proctocolitis, eosinophilic gastroenteropathies, and atopic dermatitis. Many complex host factors and properties of foods are involved in the development of food allergy. With recent advances in the understanding of how these factors interact, the development of several novel diagnostic and therapeutic strategies is underway and showing promise. Conflict of interest: Hugh A. Sampson is an investor in and paid consultant forAllertein Therapeutics and an investor in Herbal Springs LLC, a holding company for the patents on FAHF-2. Hugh A. Sampson receives research support from the Food Allergy Initiative, a nonprofit foundation supporting food allergy research.

show abstract

“…Following standard recommendations a four vials (0.05, 0.5, 5 and 50 µg/ml of Pru p3-Peach peel LTP) and days rush schedule was applied. From an initial dose of 0.242 µg of Pru p3 the first day, the maintenance dose consisted of 10 µg of Pru p3 everyday [5]. Immunotherapy was maintained for four months with good tolerance, the only relevant secondary effect was light oral pruritus with the first doses, which was solved with antihistamines.…”

Section: Short Communicationmentioning

confidence: 99%

“…Subsequently we undertook an open oral challenge with lentil and chickpea. We used lentil and chickpea soups in progressively increasing doses (1,5,10,30,75, and 125 mL) every 15 minutes according to previous studies [6]. Both challenges were negative.…”

Section: Short Communicationmentioning

confidence: 99%