Study of Modified Oral Immunotherapy Protocols for Peanut, Milk, and Egg Allergies Testing Safety and Effectiveness of Different Doses and Cooked Allergen Forms

What this Trial Is About

Researchers are evaluating modified protocols of Oral Immunotherapy OIT to treat food allergies to peanut, milk, and egg. The study aims to understand if using low doses or processed versions of these allergens can provide effective desensitization while causing fewer allergic reactions during treatment. This approach addresses concerns about allergic risks that have limited the use of OIT despite its clinical benefits recognized in official guidelines. Participants will be randomly assigned to one of three groups. One group will receive a high maintenance dose of the allergen 1200 mg peanut, 200 ml milk, or 1200 mg egg powder. Another group will receive a lower maintenance dose 120 mg peanut, 50 ml milk, or 300 mg egg powder. The third group will start taking cooked or transformed allergen forms muffins for egg and milk, Bamba puffs for peanut, then transition to pure allergens, progressing to the same high dose as the first group. During the study, participants will be monitored over three years for allergic reactions, including the rate of anaphylaxis and the effectiveness of the desensitization protocols. Researchers will collect data on safety and response to treatment throughout the dosing process. The study involves regular assessments to track participants progress and evaluate how well the different approaches work in reducing allergy symptoms.

Investigating Modified Protocols of Oral Immunotherapy to Validate Efficacy and Safety