4步鸡蛋阶梯法与5步鸡蛋阶梯法对ige介导的鸡蛋蛋白过敏儿童的疗效和安全性:一项开放标签随机对照试验方案

IF 3.1 Q2 ALLERGY
Frontiers in allergy Pub Date : 2025-09-15 eCollection Date: 2025-01-01 DOI:10.3389/falgy.2025.1658186
Andrea Horvath, Anna Bujnowska, Agata Stróżyk, Maria Zemła, Anna Nowak-Węgrzyn, Katarzyna Grzela, Joanna Jerzyńska, Hania Szajewska
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引用次数: 0

摘要

背景:在鸡蛋过敏(HEA)儿童的饮食中引入烤鸡蛋已被证明可能加速对未加热鸡蛋的耐受性的发展。然而,没有标准化的鸡蛋阶梯(EL)方案,各国不同的科学协会推荐不同的版本。本研究旨在评估四步EL (4-EL)与五步EL (5-EL)在ige介导的HEA患儿中的疗效和安全性。方法:我们将在同一所学术医院的两个科室进行双平行臂的开放标签随机试验。将84例ige介导HEA的儿童按1:1的比例分配,根据4-EL或5-EL将鸡蛋过敏引入他们的饮食中,并在后续步骤之间休息4周。口腔食物挑战(OFC)将在医院环境中进行,在EL的每个后续步骤中使用测试产品。主要结果将是在最后一次OFC期间对未加热鸡蛋蛋白耐受的儿童百分比,定义为对生鸡蛋无过敏反应(0.5-1个鸡蛋,取决于患者的年龄);4-EL和5-EL分别在18周观察期和24周观察期结束时测量。次要结局将包括OFC阴性的儿童在每个EL步骤中的百分比;过敏反应儿童的百分比(包括接受肾上腺素治疗的儿童的百分比);特应性皮炎加重儿童比例;经济增长;合规;照顾者和父母对儿童OFC期间不良事件的焦虑程度和生活质量。讨论:这项严格设计的随机对照试验将为4-EL治疗ige介导的HEA儿童的有效性和安全性提供证据。这些发现将为指南制定小组和进一步的验证性试验提供信息。试验注册号:NCT07040111,注册日期:2025年6月27日。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Efficacy and safety of a 4-step versus a 5-step egg ladder in children with IgE-mediated hen's egg protein allergy: protocol for an open-label randomized controlled trial.

Background: Introducing baked egg into the diet of children with hen's egg allergy (HEA) has been shown to potentially accelerate the development of tolerance to non-heated egg. However, there is no standardized egg ladder (EL) protocol, and different scientific societies across countries recommend varying versions. This study aims to assess the efficacy and safety of the four-step EL (4-EL) compared with the five-step EL (5-EL) in children with IgE-mediated HEA.

Methods: We will perform an open-label randomized trial with two-parallel arms in two departments if the same academic hospital. A total of 84 children with IgE-mediated HEA will be allocated in 1:1 ratio to introduce hen's egg allergy into their diet according to either 4-EL or 5-EL with 4-week break period between subsequent steps. Oral food challenge (OFC) with tested products at each subsequent step of the EL will be conducted in hospital settings. The primary outcome will be the percentage of children with tolerance to non-heated hen's egg proteins defined as non-allergic reaction to raw hen's egg (0.5-1 egg, depending on the age of the patient) during the last OFC; measured at the end of the 18-week observation period for the 4-EL and 24-week observation period for the 5-EL. Secondary outcomes will include the percentage of children with negative OFC to each EL step; the percentage of children with anaphylaxis (including the percentage of those who were treated with epinephrine); the percentage of children with exacerbation of atopic dermatitis; growth; compliance; and quality of life of the caregivers and parents anxiety about adverse events during their child's OFC.

Discussion: This rigorously designed RCT will provide evidence on the efficacy and safety of the 4-EL in children with IgE-mediated HEA. The findings will inform guideline development groups and further confirmatory trials.

Trial registration number: NCT07040111, date of registration: 27 June 2025.

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