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Study of T cells in allergy resolution
Project Code: T07042;
- Clark, A., Islam, S., King, Y., Deighton, J., Szun, S., Anagnostou, K. and Ewan, P. (2011), A longitudinal study of resolution of allergy to well-cooked and uncooked egg. Clinical & Experimental Allergy, 41: 706–712.
- Tay, S.S., Clark, AT., Deighton, J., King, Y., Ewan, P.W. (2007) T cell proliferation and cytokine responses to ovalbumin and ovomucoid detected in children with and without egg allergy. Clinical & Experimental Allergy, 37: 1519-1527
- Tay, S.S., Clark, AT., Deighton, J., King, Y., Ewan, P.W. (2007) Patterns of immunoglobulin G responses to egg and peanuts are distinct: ovalbumin-specific immunoglobulin responses are ubiquitous, but peanut-specific immunoglobulin responses are up-regulated in peanut allergy. Clinical and Experimental Allergy, 37: 1512-1518
Department of Allergy, Cambridge University Hospitals Trust
This study aimed to determine what immunological mechanisms/features underly the resolution of food allergy, specifically of egg allergy, in order to improve our understanding of the pathogenesis of food allergy and its resolution.
- Results of the clinical assessments indicate that resolution of egg allergy takes place over many years, with children outgrowing allergy to well-cooked egg approximately twice as quickly as they outgrow allergy to uncooked egg.
- The data supports the initiation of home reintroduction of well-cooked egg from 2-3 years of age in children with previous mild reactions and no asthma. However, any decision to reintroduce egg into the diet should be taken under the supervision of an allergy clinician. Resolution continued to occur in older children, so despite an earlier positive challenge, attempts at reintroduction should be continued.
- This study has characterised for the first time the different ways in which children resolve allergy to different kinds of egg (well-cooked vs. raw) and provides a guide to clinicians as to when to attempt reintroduction of egg into the diet
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