Children with negative food challenge results failed to add tested food into diet
More than 25% of children who had a negative result to an oral food challenge test did not introduce the challenged food into their diet, according to research presented at the European Academy of Allergy and Clinical Immunology annual congress in Copenhagen.
Researchers in the allergology department of Erasmus Medical Center, Rotterdam, Netherlands, studied 228 outpatients who had a negative oral food challenge test (OFC) between 2008 and 2012. Patients completed questionnaires about their experience during the OFC, dietary advice, successful or failed introductions and possible reactions to introductions.
The OFC is used to diagnose allergies, determine if a child has outgrown the allergy, and decide whether the food should be introduced into the diet, the researchers said.
One hundred fifty-seven children (mean age, 8.8 years; 62% boys) completed the study. Fifty-six percent of the patients introduced the challenged food at home, 16% partially introduced the food via traces or processing, and 28% did not introduce the food. A lower introduction grade was associated with hazelnuts and peanuts compared with cow’s milk and hen’s egg. Twenty percent of patients experienced reactions during home introductions.
“The most significant risk factor for failure of introduction was when patients experienced allergic reactions during introduction,” the researchers concluded. “Furthermore, advice on the introduction given by a dietitian or a physician enhanced the introduction grade.”
From : http://www.healio.com/allergy-immunology/drug-food-insect/news/online/%7B44a51364-81a2-44ca-a774-e92a8164b4ba%7D/children-with-negative-food-challenge-results-failed-to-add-tested-food-into-diet
The OFC is used to diagnose allergies, determine if a child has outgrown the allergy, and decide whether the food should be introduced into the diet, the researchers said.
One hundred fifty-seven children (mean age, 8.8 years; 62% boys) completed the study. Fifty-six percent of the patients introduced the challenged food at home, 16% partially introduced the food via traces or processing, and 28% did not introduce the food. A lower introduction grade was associated with hazelnuts and peanuts compared with cow’s milk and hen’s egg. Twenty percent of patients experienced reactions during home introductions.
“The most significant risk factor for failure of introduction was when patients experienced allergic reactions during introduction,” the researchers concluded. “Furthermore, advice on the introduction given by a dietitian or a physician enhanced the introduction grade.”
From : http://www.healio.com/allergy-immunology/drug-food-insect/news/online/%7B44a51364-81a2-44ca-a774-e92a8164b4ba%7D/children-with-negative-food-challenge-results-failed-to-add-tested-food-into-diet
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