Gradual egg-tolerance induction in hen’s egg allergic children (TETI study)

Principal investigator: Prof. Dominique Bullens

Food allergies are common and its prevalence seems to be increasing in the last decades. In general, avoiding hen’s egg containing food products is difficult and the risk of accidental hen’s egg ingestion becomes more and more important once children go to daycare, nursery and later on primary or high school. During that period, accidental intake of small amounts of hen’s egg or even traces of hen’s egg containing products, very often leads to allergic symptoms, which can vary between mild and moderate symptoms but also can lead to severe symptoms such as (live-threatening) anaphylaxis. A treatment regimen that speeds up tolerance induction and hence reduces the risk of symptoms by accidental hen’s egg intake, would therefore be of utmost clinical importance.

Samenvatting

In dit project zullen we testen of een zeer korte arm (8 maanden) protocol, om volledige kippenei tolerantie te induceren, na het verkrijgen van tolerantie voor de eerste stap (cake) in een groep van kippenei allergische kinderen, veilig en haalbaar is. We zullen nagaan of deze arm niet inferieur is aan de 18 maanden (korte) of 30 maanden (lange) arm zoals onderzocht in de voorgaande studie. TETI-II zal kippenei allergische proefpersonen includeren die slagen voor de cake provocatietest. Daarnaast zullen in deze studie de immunologische mechanismen worden bestudeerd.

Laatste aanpassing: 7 december 2021