| Autor: |
Edyta Krzych-Fałta, Monika E. Czerwińska, Sławomir Białek, Konrad Furmańczyk, Bolesław Samoliński, Błażej Grodner, Adam Sybilski, Grażyna Nowicka, Oksana Wojas |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Nutrients, Vol 15, Iss 17, p 3816 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2072-6643 |
| DOI: |
10.3390/nu15173816 |
| Popis: |
Thanks to their valuable assessment possibilities (subjective complaints and changes in nasal patency during the examination), nasal provocation tests may serve as an alternative tool for oral food challenges in the future. However, this test requires successive attempts to regulate its methodology in order to develop a standardized lyophilisate form and determine the threshold dose for a positive result. The study objective was to present the methodological foundation for nasal food allergen provocation tests induced by freeze-dried powdered chicken egg whites. A control group of 25 individuals with no history of allergy to chicken eggs or any other allergy was included in the study. Optical rhinometry and visual analog scales were used to assess the response of nasal mucosa to local allergen challenges. Minor variations in nasal flows, as measured by optical rhinometry, were observed in the provocation tests. The mean optical density measurements (as measured regardless of the allergen dose used) varied from positive to negative values and vice versa, e.g., amounting to 0.018 OD (standard deviation 0.095) at 15 min and −0.011 OD (standard deviation 0.090) at 30 min. No significant differences were observed concerning the perceived nasal discomfort using the visual analog scale. Due to the absence of nasal mucosal reactivity, nasal challenge is an excellent methodological tool for implementing food allergen tests. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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