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Presentation Of Allergen In Different Food Preparations Affects The Nature Of The Allergic Reaction—A Case Series, K. E. C. Grimshaw, R. M. King, J. A. Nordlee, S. L. Hefle, John O. Warner, J. O.'B. Hourihane

Department of Food Science and Technology: Faculty Publications

Background: Characterization of fatal and nonfatal reactions to food indicates that the majority of reactions are due to the ingestion of prepared foods rather than the nonprocessed allergen. In an ongoing study that used a double-blind placebo-controlled food challenge to investigate peanut allergy and clinical symptoms, the observed reaction severity in four of the first six subjects was greater than anticipated. We hypothesized that this was due to differences in the composition of the challenge vehicle. Objective: The aim was to investigate whether the severity of observed challenge reactions would be repeated on rechallenge with a lower fat challenge vehicle. …