Financiado en parte por Danone, Fonterra Co-Operative Group
Randomized controlled trial of early regular egg intake to prevent egg allergy
Palmer DJ, Sullivan TR, Gold MS, Prescott SL, Makrides M
The Journal of allergy and clinical immunology · 140 citas
Etiquetas de revisión
Alimentación controladaFinanciado por la industriaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiado por la industria
- Empresa
- Danone
- Universidad u hospital
- South Australian Health and Medical Research Institute
- Empresa
- Fonterra Co-Operative Group
- Gobierno
- Medical Research Council
- Gobierno
- National Health and Medical Research Council
- Gobierno
- Australian National Health and Medical Research Council
Según 6 financiadores declarados.
Publicación
- Publicado
- 2016-08-23 · J Allergy Clin Immunol · vol. 139 · número 5 · págs. 1600–1607.e2
- Editorial
- Elsevier BV
- Citado
- 206 citas · más que el 100% de estudios similares · 22.5× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 18 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Food Allergy and Anaphylaxis Research · Drug-Induced Adverse Reactions · Eosinophilic Esophagitis
- Palabras clave
- egg allergy, early allergen introduction, infant nutrition, egg proteins, IgE-mediated allergy, egg-free diet, food allergy prevention
- MeSH
- humans, egg hypersensitivity, immunoglobulin e, egg proteins, risk factors, double-blind method, eggs, infant, female, male
5 autores
- Debra Jane Palmer🇦🇺 · autor de correspondenciaThe University of Western Australia; Women's & Children's Health Research Institute
- Thomas Sullivan🇦🇺The University of Adelaide
- Michael Gold🇦🇺Women's and Children's Health Network; The University of Adelaide
- Susan L. Prescott🇦🇺The Kids Research Institute Australia; The University of Western Australia
- Maria Makrides🇦🇺Women's & Children's Health Research Institute; Women's and Children's Health Network; South Australian Health and Medical Research Institute; The University of Adelaide
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
The ideal age to introduce egg into the infant diet has been debated for the past 2 decades in the context of rising rates of egg allergy.
Objective
We sought to determine whether regular consumption of egg protein from age 4 to 6 months reduces the risk of IgE-mediated egg allergy in infants with hereditary risk, but without eczema.
Methods
Infants aged 4 to 6 months were randomly allocated to receive daily pasteurized raw whole egg powder (n = 407) or a color-matched rice powder (n = 413) to age 10 months. All infants followed an egg-free diet and cooked egg was introduced to both groups at age 10 months. The primary outcome was IgE-mediated egg allergy defined by a positive pasteurized raw egg challenge and egg sensitization at age 12 months.
Results
There was no difference between groups in the percentage of infants with IgE-mediated egg allergy (egg 7.0% vs control 10.3%; adjusted relative risk, 0.75; 95% CI, 0.48-1.17; P = .20). A higher proportion of participants in the egg group stopped taking the study powder because of a confirmed allergic reaction (25 of 407 [6.1%] compared with 6 of 413 [1.5%]). Egg-specific IgG4 levels were substantially higher in the egg group at 12 months (median, 1.22 mgA/L vs control 0.07 mgA/L; P < .0001).
Conclusions
We found no evidence that regular egg intake from age 4 to 6 months substantially alters the risk of egg allergy by age 1 year in infants who are at hereditary risk of allergic disease and had no eczema symptoms at study entry.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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