Validation of Recipes for Double-Blind Placebo-Controlled Challenges With Milk, Egg White, and Hazelnut.

BACKGROUND: The double-blind, placebo-controlled food challenge (DBPCFC) is considered the definitive diagnostic test for food allergy. Nevertheless, validated recipes for masking the foods are scarce, have not been standardized, and differ between centers. Sensory evaluation techniques such as the triangle test are necessary to validate the recipes used for DBPCFC. METHODS: We developed 3 recipes for use in DBPCFC with milk, egg white, and hazelnut and used the triangle test to validate them in a 2-phase study in which 197 volunteers participated. In each phase, participants tried 3 samples (2 active-1 placebo or 2 placebo-1 active) and had to identify the odd one. In phase 1, the 3 samples were given simultaneously, whereas in phase 2, the 3 samples of foods that failed validation in phase 1 were given sequentially. A visual analog scale (VAS) ranging from 1 to 10 was used to evaluate how much participants liked the recipes. RESULTS: In phase 1, the egg white recipe was validated (n=89 volunteers, 38.9% found the odd sample, P=.16). Milk and hazelnut recipes were validated in phase 2 (for both foods, n=30 participants, 36.7% found the odd sample, P=.36). Median VAS scores for the 3 recipes ranged from 6.6 to 9.7. CONCLUSIONS: We used sensory testing to validate milk, egg white, and hazelnut recipes for use in DBPCFC. The validated recipes are easy to prepare in a clinical setting, provide the equivalent of 1 serving dose, and were liked by most participants.

Validation of recipes for double-blind placebo-controlled challenges with milk, egg white, and hazelnut

Background: The double-blind, placebo-controlled food challenge (DBPCFC) is considered the definitive diagnostic test for food allergy. Nevertheless, validated recipes for masking the foods are scarce, have not been standardized, and differ between centers. Sensory evaluation techniques such as the triangle test are necessary to validate the recipes used for DBPCFC. Methods: We developed 3 recipes for use in DBPCFC with milk, egg white, and hazelnut and used the triangle test to validate them in a 2-phase study in which 197 volunteers participated. In each phase, participants tried 3 samples (2 active-1 placebo or 2 placebo-1 active) and had to identify the odd one. In phase 1, the 3 samples were given simultaneously, whereas in phase 2, the 3 samples of foods that failed validation in phase 1 were given sequentially. A visual analog scale (VAS) ranging from 1 to 10 was used to evaluate how much participants liked the recipes. Results: In phase 1, the egg white recipe was validated (n=89 volunteers, 38.9% found the odd sample, P=.16). Milk and hazelnut recipes were validated in phase 2 (for both foods, n=30 participants, 36.7% found the odd sample, P=.36). Median VAS scores for the 3 recipes ranged from 6.6 to 9.7. Conclusions: We used sensory testing to validate milk, egg white, and hazelnut recipes for use in DBPCFC. The validated recipes are easy to prepare in a clinical setting, provide the equivalent of 1 serving dose, and were liked by most participants (AU)

Introducción: La provocación oral doble ciego controlada con placebo (PODCCP) es la prueba diagnóstica definitiva en alergia a alimentos. A pesar de ello hay pocas recetas validadas, que además no están estandarizadas y difieren entre centros. Para poder validar recetas para PODCCP es necesario utilizar pruebas sensoriales como el test del triángulo. Métodos: Se han desarrollado tres recetas para PODCCP con leche, clara de huevo y avellana, que se han validado mediante el test del triángulo en un estudio en dos fases con 197 voluntarios. En cada fase los participantes probaban 3 muestras (2 activo-1 placebo o 2 placebo-1 activo) y debían identificar la diferente. En la fase 1 las 3 muestras se presentaban simultáneamente, mientras que en la fase 2 las muestras de las recetas no validadas en la fase 1 eran presentadas secuencialmente a los voluntarios. Los participantes evaluaron de 1 a 10 su apreciación de las recetas en una escala visual analógica (EVA). Resultados: En la fase 1 la receta de clara de huevo fue validada (n=90 sujetos, 38,9% identificaron la muestra diferente, p=0,16). Las recetas de leche y avellana fueron validadas en la fase 2 (cada receta fue probada por 30 sujetos, y en cada una el 36,7% identificaron la muestra diferente, p=0,36). La mediana de la puntuación en la EVA de las 3 recetas osciló entre 6,6 y 9,7. Conclusiones: Hemos validado mediante pruebas sensoriales recetas para PODCCP con leche, clara de huevo y avellana. Las recetas validadas son fáciles de realizar en el entorno asistencial, proporcionan una cantidad equivalente a una ración y fueron apreciadas por la mayoría de los participantes (AU)