At a glance
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The Impact of the Diet Containing Limited Amounts of Processed Milk Protein on the Natural History of IgE-Mediated Milk Hypersensitivity
In Brief
A Early Phase 1 clinical trial evaluating Baked Milk for Food Hypersensitivity and Milk Hypersensitivity. Completed, enrolled 220 participants across 1 site.
Detailed Summary
Milk is the among the most common food allergens in infants and children. The majority of children outgrow their allergies; however, the exact mechanisms by which food tolerance is achieved are unknown. Strict avoidance of the offending food is currently the only known therapy. However, subjects have been known to lose food hypersensitivity while frequently ingesting small amounts of processed forms of the offending product. The purpose of this study is to investigate whether ingestion of small amounts of processed milk protein will be permitted without compromising the chances of either outgrowing milk hypersensitivity or prolonging the time needed to achieve clinical tolerance.
Study Details
Timeline
Interventions
Extensively heated milk