NCT01832324

Molecular Basis of Food Allergy

Molecular Basis of Food Allergy and Food Tolerance

• Status: Enrolling By Invitation
• Phase: —
• Study type: Observational
• Enrollment: 5,300 (estimated)
• Sponsor: Children's Hospital of Philadelphia · Academic / Other
• Sex: All
• Age: 1 Month – 65 Years
• Healthy volunteers: Accepted

Summary

The Study examines the molecular basis of food allergy. It explores the interaction between T cells, InKT cells, basophils and cytokines in the development of food allergy. The study also explores these factors in development of tolerance "outgrowing" food allergy. It will also explore the genetic factors that lead to the development of food allergy. The study examines all type of food allergy including IgE mediated reactions, Eosinophilic Esophagitis and Food Protein Induced Enterocolitis

Detailed description

Food Allergy (FA) is a common pediatric atopic disease. Characteristically children affected by FA become sensitized to food in the first few months of life and spontaneously outgrow the disease by 5-6 years of age in about 80% of cases. At the present time, diagnosis of FA is made by a combination of history, skin testing and food challenge. The pathogenic mechanisms leading to food sensitization and subsequent spontaneous tolerance development are not understood.

Conditions

• Food Allergy
• Eosinophilic Esophagitis

Timeline

• Start date: 2011-01-01
• Primary completion: 2027-12-01
• Completion: 2030-12-01
• First posted: 2013-04-16
• Last updated: 2025-09-26

Locations

1 site across 1 country: United States