Potential Allergens in Wine: Double-blind Placebo-controlled Trial
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.
Drug: Administration of wine fined with potential food allergens
|Study Design:||Allocation: Randomized
Endpoint Classification: Safety Study
Intervention Model: Crossover Assignment
Primary Purpose: Diagnostic
|Official Title:||Potential Allergens in Wine: Double Blind Placebo-controlled Trial and Basophil Activation Analysis|
- Allergic reactions to wine
- Positive basophil activiation test to wines
|Study Start Date:||August 2002|
|Study Completion Date:||May 2006|
|Primary Completion Date:||May 2006 (Final data collection date for primary outcome measure)|
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.
|AIR Med, Alfred Hospital|
|Melbourne, Victoria, Australia, 3004|
|Study Director:||Robyn E O'Hehir, MBBS PhD FRACP||Alfred Hospital and Monash University|
|Principal Investigator:||Jennifer M Rolland, PhD||Monash University|
|Principal Investigator:||Creina S Stockley, PhD||The Australian Wine Research Institute|