Prevalence of Food Allergies to Proteins From Different Legumes

Prevalence of Food Allergies to Proteins From Different Legumes (Lupin, Peanut, Soy, and Pea) in Atopic and Healthy Subjects

The objective of the study is to assess the prevalence of a sensitization to proteins from legumes by skin prick test using commercial extracts (peanut, soy, and pea) and raw material (lupin) in atopic and healthy subjects.

Study Overview

• Status: Completed
• Conditions: Food Allergy

• Study Type: Observational
• Enrollment (Actual): 183

Contacts and Locations

Study Locations

• Germany
  • Thuringia
    • Gera, Thuringia, Germany, 07548
      • SRH Wald-Klinikum Gera gGmbH

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: 18 years to 75 years (Adult, Older Adult)
• Accepts Healthy Volunteers: Yes
• Genders Eligible for Study: All

• Sampling Method: Non-Probability Sample

Study Population

Male and female subjects. Age: 18 to 75 years. Subjects with Atopy or non-atopic subjects.

Description

1. Inclusion Criteria:

   • Male and female subjects
   • Age 18 up to 75 years
   • For group "Atopic": either documented allergy, neurodermatitis, allergic asthma, allergic rhinitis, and/or a positive atopic score based on the criteria of Erlangen (>10 points).

2. Exclusion Criteria:

   • Intake of antihistamines, tricyclic antidepressants, systemic corticosteroids
   • Acute allergic symptoms
   • Skin infections at the test side
   • Pregnancy, lactation
   • Acute inflammatory diseases

Study Plan

How is the study designed?

Number of groups / cohorts

2

Cohorts and Interventions

Group / Cohort
Atopic; Subjects with either documented allergy, neurodermatitis, allergic asthma, allergic rhinitis, and/or a positive atopic score based on the criteria of Erlangen (>10 points).
Non-atopic; Subjects without atopy.

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Evidence of a sensitization to legume proteins	Evidence of a sensitization to one or more legume proteins (lupin, peanut, soy, and pea)	20 minutes after skin prick

Collaborators and Investigators

• Sponsor: University of Jena
• Collaborators: German Federal Ministry of Education and Research; SRH Wald-Klinikum Gera GmbH
• Investigators: Study Director: Martin Kaatz, Dr. med., SRH Wald-Klinikum Gera GmbH

Study record dates

Study Major Dates

• Study Start: December 1, 2012
• Primary Completion (Actual): July 1, 2013
• Study Completion (Actual): December 1, 2013

Study Registration Dates

• First Submitted: November 12, 2012
• First Submitted That Met QC Criteria: November 12, 2012
• First Posted (Estimate): November 16, 2012

Study Record Updates

• Last Update Posted (Estimate): February 4, 2014
• Last Update Submitted That Met QC Criteria: February 3, 2014
• Last Verified: February 1, 2014

More Information

Terms related to this study

• Keywords: cross-reactivity; sensitization; peanut; soy; legumes; atopy; lupin; pea
• Additional Relevant MeSH Terms: Immune System Diseases; Hypersensitivity, Immediate; Hypersensitivity; Food Hypersensitivity
• Other Study ID Numbers: LSEP H54-12