This subproject is one of many research subprojects utilizing theresources provided by a Center grant funded by NIH/NCRR. The subproject andinvestigator (PI) may have received primary funding from another NIH source,and thus could be represented in other CRISP entries. The institution listed isfor the Center, which is not necessarily the institution for the investigator.Over 11 million Americans suffer from food allergies. Their immune systems react negatively to certain proteins found in the food. In some cases, the immune reaction is severe and can even cause death. The problem affects approximately 6% of children and 3.5% of adults in the United States. Egg allergy is estimated to affect 2.6% of young children by the age of 3 years. There is research that shows that it is possible to minimize and, in some cases, eliminate a food allergic response to egg by eating very small amounts of egg white solids and increasing gradually over a period of time. Some people can become tolerant of egg by this therapy and may eventually be able to include egg in their diet again. This study is designed to determine if desensitization and tolerance to egg can be safely induced in the subjects who participate and receive active treatment. We expect as many as half of the people who receive active treatment will be able to tolerate eating eggs after completing the study, and will resume eating eggs in their regular diets. If successful, this study will present the first, breakthrough treatment for food allergy.
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