How to avoid complete elimination

Transcription

1 How to avoid complete elimination Yu Okada 1, 2), Noriyuki Yanagida 2), Sakura Sato 2), Motohiro Ebisawa 2) 1) Department of Family Physician, Kameda Family Clinic Tateyama, Chiba, Japan 2) Department of Allergy, Clinical Research Center for Allergy and Rheumatology, Sagamihara National Hospital, Kanagawa, Japan

2 Disclosure I declare that there are no conflicts of interest.

3 Primary Prevention LEAP study for high risk children Skin prick test Consumption Avoidance P value Negative 1.9% 13.7% <0.001 Positive 10.6% 35.3% EAT study for general population Du Toit G, et al. N Engl J Med. 2015: 372: Early introduction Standard introduction P value 5.6% 7.1% 0.32 Perkin MR, et al. N Engl J Med. 2016: 374:

4 Very low dose oral food challenge Usual food allergy management Very low dose OFC to Milk & Wheat Heated egg yolk with slightly contaminated with egg white OFC Low dose Oral immunotherapy Summary

5 Complete elimination Easy to introduce Accidental exposure 10-40%/year Cherkaoui S, et al. Clin Transl Allergy 2015: 5: 16. Common food allergens are present in many dishes. Complete elimination require correct labeling. Vazquez-Oriz M, et al. Pediatr Allergy Immunol 2016: 27:

6 Oral immunotherapy Clinical tolerance 25-50% Anaphylaxis at home 10% of patients, 0.05% of doses Moran TP, et al. Curr Allergy Asthma Res 2015: 15: 23. Vazquez-Oriz M, et al. Pediatr Allergy Immunol 2016: 27: Poor long term adherence over 60% of cases Keet CA, et al. J Allergy Clin Immunol 2013: 132: Burks AW, et al. J Allergy Clin Immunol 2015: 135:

7 Very low dose oral food challenge Usual food allergy management Very low dose OFC to Milk & Wheat Heated egg yolk with slightly contaminated with egg white OFC Low dose Oral immunotherapy Summary

8 Stepwise oral food challenge Processing (e.g. baking) Baking reduce allergenicity of proteins 70% tolerate baked egg/milk Leonard SA, et al. J Allergy Clin Immunol Pract. 2015: 3: Dose Total dose is increased stepwise Yanagida N, et al. Allergol int 2016: 65:

9 Stepwise oral food challenge Very Low dose OFC Low dose OFC Middle dose OFC Full dose OFC Cow s milk 3 ml heated milk 10 g butter (100 mg protein) 25 ml heated milk (850 mg protein) 48 g yogurt (1700 mg protein) 200 ml cow s milk (6800 mg protein) Wheat 2 g udon noodles (52 mg protein) 15 g udon noodles (390 mg protein) 50 g udon noodles (1300 mg protein) 200 g udon noodles 1 slice white bread (5200 mg protein) Yanagida N, et al. Allergol int 2016: 65: Yanagida N, et al. Allergy Asthma Immunol Res. 2015; 7:

10 Positive rate 100% 50% 0% Tolerance Tolerance Lower Very Low dose No reaction Tolerance total dose Allergic reaction Food Allergic allergy reaction Very Low Full dose Total dose

11 Very Low dose OFC 32 ml g udon heated noodles milk 1/4 3/4 Amount Time 0 min 60 min Yanagida N, et al. Allergol int 2016: 65:

12 Low positive rate of Very Low dose OFC to cow s milk 200 ml 3 ml Yanagida N, et al. Allergol int 2016: 65: Komata T, et al. J Allergy Clin Immunol 2007: 119: Milk IgE

13 Low positive rate of Very Low dose OFC to wheat 200 g 2 g Yanagida N, et al. Allergol int 2016: 65: Ebisawa M, et al. Int Arch Allergy Immunol 2012: 158: Wheat IgE

14 Positive rate 100% 50% 0% Tolerance Very Low dose Tolerance Allergic reaction Can eat More dose Very Low Total dose Full dose

15 Very low dose OFC (3mL) 3mL tolerant - Daily intake 25mL OFC 3mL reactive + Complete Elimination 2 nd 3mL Daily intake 25mL OFC (months)

16 Half of 3mL tolerant tolerated 25 ml of milk

17 Very low dose OFC (2g) 2g tolerant - Daily intake 15g OFC 2g reactive + Complete Elimination 2 nd 2g Daily intake 15g OFC (months)

18 Half of 2g tolerant tolerated 15 g of udon

19 Anaphylaxis at home Cow s milk Wheat Very low dose 2.4% to 3 ml heated milk 3.1% to 2 g Udon noodles Dose escalation 7.5% to 4-25 ml heated milk 0% to 3-15 g Udon noodles Okada Y, et al. Allergol int 2015: 64: Okada Y, et al. Allergol int 2016: 65: 82-7.

20 Very low dose oral food challenge Usual food allergy management Very low dose OFC to Milk & Wheat Heated egg yolk with slightly contaminated with egg white OFC Low dose Oral immunotherapy Summary

21 EYSEW OFC Heated egg yolk slightly contaminated with egg white (200mg protein) Okada Y, et al. World Allergy Organ J 2016: 9: 31.

22 WE OFC Half of a heated whole egg (2200mg protein) 1/2 1/2 Okada Y, et al. World Allergy Organ J 2016: 9: 31.

23 1st EYSEW OFC EYSEW tolerant - Daily intake WE OFC (Tolerance evaluation) EYSEW reactive + Complete Elimination 2nd EYSEW Daily intake WE OFC (months)

24 Almost all of EYSEW tolerant tolerated heated hen s egg

25 Persistent egg allergy at 36 months Variables EYSEW OFC EYSEW reactive Odds (95% CI) 4.6 ( ) EYSEW tolerant 1.0 P value Egg IgE per tenfold increase 3.3 ( ) 0.013

26 Limitation Cofactors that lower threshold (e.g. medications, exercise, acute infection) Simons FE, et al. World Allergy Organ J 2011: 4: Natural course predictors by very low dose OFC results

27 Very low dose oral food challenge Usual food allergy management Very low dose OFC to Milk & Wheat Heated egg yolk with slightly contaminated with egg white OFC Low dose Oral immunotherapy Summary

28 Dose OFC OFC Build-up Maintenance 12 months Complete elimination (2 weeks) Yanagida N, et al. Int Arch Allergy Immunol 2015: 168:

29 Months 33% in OIT group achieved sustained tolerance to 25 ml 0 Baseline 37 enrolled OFC 12 OIT group Escalation 25 Control group Follow up Build up Maintenance Complete milk avoidance 2 weeks of milk avoidance 12 OFC to 3 ml of milk (194 mg) 7 achieved sustained tolerance P= % vs 16% OFC to 3 ml of milk (102 mg) 4 achieved tolerance OFC to 25 ml of milk (850 mg) 4 achieved sustained tolerance P= % vs 0% OFC to 25 ml of milk (850 mg) None achieved sustained tolerance

30 Milk IgE Casein IgE (kua/l) (kua/l) (kua/l) p=0.033 β-lactoglobulin IgE p=0.044 p=0.039 p= Pre 1M 3M 6M 12M Pre 1M 3M 6M 12M n=12 n= Pre 1M 3M 6M 12M n=12

31 Casein IgG Casein IgG4 (mg/l) p=0.049 (mg/l) p= p= Pre 1M 3M 6M 12M n= Pre 1M 3M 6M 12M n=12

32 Very low dose oral food challenge Usual food allergy management Very low dose OFC to Milk & Wheat Heated egg yolk with slightly contaminated with egg white OFC Low dose Oral immunotherapy Summary

33 Summary Very low dose OFC let some food allergic patients avoid complete elimination. Very low dose intake could improve food allergy.

34 Very low dose oral food challenge Usual food allergy management Very low dose OFC to Milk & Wheat Heated egg yolk with slightly contaminated with egg white OFC Low dose Oral immunotherapy Summary