Potential Allergens in Wine: Double-blind Placebo-controlled Trial

Food Allergy Clinical Trial

Official title: Potential Allergens in Wine: Double Blind Placebo-controlled Trial and Basophil Activation Analysis

Status Completed

Clinical Trial Summary

This study is designed to identify whether wines which are produced using the common potential food allergens such as proteins derived from fish, milk or egg are likely to contain sufficient food allergens to cause allergic reactions in susceptible individuals.

Clinical Trial Description

Recent international legislation requires labelling of wines made using potentially allergenic food proteins "casein", egg white, isinglass ( fish derived), milk or evaporated milk where "there is detectable residual processing aid". However it is not clear whether the final wine contains concentrations of residual added food proteins that can provoke allergic reactions.

Comparison:This study is a double blind, placebo-controlled trial to determine whether adults known to be allergic to eggs, fish, milk and/or nuts exhibit allergic reactions following consumption of Australian commercial wines fined with food allergens. ;

Study Design

Allocation: Randomized, Endpoint Classification: Safety Study, Intervention Model: Crossover Assignment, Masking: Double-Blind, Primary Purpose: Diagnostic

Related Conditions & MeSH terms

• Anaphylaxis
• Food Allergy
• Food Hypersensitivity

• NCT number: NCT00163735
• Study type: Interventional
• Source: Bayside Health
• Status: Completed
• Phase: N/A
• Start date: August 2002
• Completion date: May 2006