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Food Hypersensitivity clinical trials

View clinical trials related to Food Hypersensitivity.

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NCT ID: NCT00267501 Recruiting - Food Allergy Clinical Trials

Data and Sample Collection Study to Elucidate the Mechanisms of Eosinophilic Disorders

Start date: May 2005
Phase:
Study type: Observational

The purpose of this study is to elucidate the mechanisms underlying eosinophil growth, survival, migration, and function and to investigate and further characterize the pathophysiology of, clinical manifestations of, and spectrum of disease severity of eosinophilic inflammation in humans.

NCT ID: NCT00247156 Completed - Autism Clinical Trials

An Autism Study Using Nambudripad's Food Allergy Elimination Treatments

Start date: November 2004
Phase: Phase 1/Phase 2
Study type: Interventional

1. We hypothesize that children in the experimental group will show a significant improvement over the control group as all food allergens groups and some other relevant allergenic substances are desensitized in a systematic way using the NAET® methodology within the specified period of study.

NCT ID: NCT00200954 Completed - Asthma Clinical Trials

Primary Prevention of Atopic Disease by Perinatal Administration of Probiotics

Start date: January 2004
Phase: N/A
Study type: Interventional

Administration of probiotics to pregnant women from an atopic family and subsequently to their high-risk newborns results in prevention of the incidence or in a decrease of the severity of atopic disease during infancy.

NCT ID: NCT00200928 Completed - Asthma Clinical Trials

Asthma, a Disease Due to a Lack of Bacterial Infections in Childhood.

Start date: January 1999
Phase: N/A
Study type: Interventional

The degree of TH1-skewing by mycobacteria is controlles by NRAMP1 gene polymorphisms and related to the degree of inhibition of TH2-mediated disease.

NCT ID: NCT00163735 Completed - Food Allergy Clinical Trials

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

Start date: August 2002
Phase: N/A
Study type: Interventional

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.