Novel therapies in the management of food allergy : oral immunotherapy and anti-IgE
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Date
Authors
Gray, Claudia L.
Goddard, E.
Karabus, S.
Kriel, M.
Lang, A.C.
Manjra, Ahmed I.
Risenga, Samuel Malamulele
Terblanche, Alta J.
Van der Spuy, D.A.
Levin, M.E.
Journal Title
Journal ISSN
Volume Title
Publisher
Health and Medical Publishing Group
Abstract
The process of oral immunotherapy (OIT) consists of a series of dose escalations with the immediate goal of inducing desensitisation and
ultimately achieving a state of tolerance.
Owing to the limitations of OIT, including side-effects and lack of proven efficacy in long-term tolerance induction, it is not yet
recommended in routine clinical practice and should be restricted to the research setting.
Studies using anti-immunoglobulin E (IgE) antibody in food allergy management are limited, but show promising results. The possible
applications are for increasing the sensitivity threshold to certain foods such as peanut, and also for use in combination with OIT to enhance
safety and rapidity of the OIT process; however, anti-IgE is not yet licensed for use in food allergy.
Description
Keywords
Food allergies, Oral immunotherapy (OIT), Anti-immunoglobulin E (IgE), Food allergy management
Sustainable Development Goals
Citation
Gray, CL, Goddard, E, Karabus, S & Kriel, M 2015, 'Novel therapies in the management of food allergy : oOral immunotherapy and anti-IgE', South African Medical Journal, vol. 105, no. 1, pp. 72-73.