TRANS-FOODS: Preventing Peanut Allergy Through Improved Understanding of the Transcutaneous Sensitisation Route, Novel Food Processing and Skin Care Adaptations
NCT05407012 · Status: RECRUITING · Phase: NA · Type: INTERVENTIONAL · Enrollment: 120
Last updated 2024-05-06
Summary
This project aims to study the immune responses to peanut allergen in those with a skin barrier defect with and without skin massage, specifically it aims to:
1. Establish if peanut allergen components can pass into human skin through regular massage using the peanut protein-containing extract.
2. Clarify whether this effect is amplified in those with an impaired skin barrier (AD and dry skin vs healthy controls).
3. Assess whether peanut protein components can be detected in interstitial skin fluid (ISF) using a suction device.
4. Test whether peanut protein components present in ISF are able to induce activation of basophils in blood of peanut allergic donors.
5. Assess whether the transcutaneous uptake of peanut protein can be reduced by the prior use of a barrier enhancing cream.
Conditions
- Allergy;Food
- Food Allergy Peanut
- Pathways and Sources of Exposure
Interventions
- OTHER
-
Application of the barrier enhancing preparation.
Application of the barrier enhancing preparation around 30 minutes before application of the peanut protein extract +/- massage after extract application;
Sponsors & Collaborators
-
University Hospital, Bonn
collaborator OTHER -
Institut Curie
collaborator OTHER -
Charite University, Berlin, Germany
collaborator OTHER -
Levantine UK
collaborator UNKNOWN - lead OTHER
Principal Investigators
-
Carsten Flohr · King's College London
Study Design
- Allocation
- RANDOMIZED
- Purpose
- OTHER
- Masking
- NONE
- Model
- PARALLEL
Eligibility
- Min Age
- 18 Years
- Max Age
- 65 Years
- Sex
- ALL
- Healthy Volunteers
- Yes
Timeline & Regulatory
- Start
- 2024-04-05
- Primary Completion
- 2025-05-31
- Completion
- 2025-05-31
Countries
- United Kingdom
Study Locations
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