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Therapeutic Effect of Chinese Herbal Medicine on Food Allergy

2014-08-27 03:33:27 | BioPortfolio

Summary

The increasing prevalence of allergic diseases in westernized countries poses a significant health problem and a tremendous burden on quality of life and healthcare expenditure. Food allergy affects as many as 6% of young children and 3% to 4% of adults. While the majority of children outgrow their allergy to milk, egg, wheat and soy, allergies to peanut, tree nuts, fish and shellfish are often life-long. Currently, there are no treatments that can cure or provide long-term remission from food allergy. Based on our preliminary studies, we hypothesize that our investigational botanical drug, FAHF-2TM, will be a safe and effective herbal therapy for food allergy.

Description

To address our hypothesis, we propose the following aims:

Aim #1: To investigate the safety of FAHF-2TM for food allergy (in addition to current food allergen avoidance).

Aim #2: To characterize the immunomodulatory effects of FAHF-2TM on food allergic patients

Study Design

Allocation: Randomized, Control: Placebo Control, Endpoint Classification: Safety/Efficacy Study, Intervention Model: Parallel Assignment, Masking: Double Blind (Subject, Caregiver, Investigator, Outcomes Assessor)

Conditions

Food Allergy

Intervention

FAHF-2 (TM)

Location

Mount Sinai School Medicine
New York
New York
United States
10029

Status

Active, not recruiting

Source

Mount Sinai School of Medicine

Results (where available)

View Results

Links

Published on BioPortfolio: 2014-08-27T03:33:27-0400

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Medical and Biotech [MESH] Definitions

Digestive system disorder where a particular food irritates the digestive tract or cannot be properly digested (i.e., due to a lack of a digestive enzyme). It differs from FOOD HYPERSENSITIVITY which is an immune system disorder, usually due to specific proteins in food. http://my.clevelandclinic.org/health/articles/problem-foods-is-it-an-allergy-or-intolerance.

The presence of parasites in food and food products. For the presence of bacteria, viruses, and fungi in food, FOOD MICROBIOLOGY is available.

Exposure of FOOD to radioactive substances, distinguishable from FOOD IRRADIATION, a food preservation technique.

Any food that has been supplemented with essential nutrients either in quantities that are greater than those present normally, or which are not present in the fortified food. The supplementation of cereals with iron and vitamins is an example of fortified food. Fortified food includes also enriched food to which various nutrients have been added to compensate for those essential nutrients removed by refinement or processing. (From Segen, Dictionary of Modern Medicine, 1992)

A reference measure of food used to identify the calorie and nutrient content in a particular amount of that food. It is defined by an authoritative source, such as the Food Guide Pyramid devised by the UNITED STATES DEPARTMENT OF AGRICULTURE. It is different from PORTION SIZE, which is the amount of food one chooses to eat at a single meal.

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