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A real world safety-study of peanut oral immunotherapy (P-OIT) for peanut allergies in preschoolers resulted in ~90% of study participants safely reaching the maintenance stage of the treatment.
We are the first group to describe preschool P-OIT in a real-world multicenter setting. The treatment appears to be safe for the vast majority of patients because symptoms were generally mild and very few reactions received epinephrine; however, life-threatening reactions in a minority of patients (0.4%) can still occur.
Oral Immunotherapy consists of a lengthy process
Oral immunotherapy starts off by giving a patient a small amount of the food [they are] allergic to -- in this case, peanuts -- and then steadily increasing the amount of that food until they reach maximum dosage. This works to desensitize the person to the food to the point that it doesn't cause a dangerous, allergic reaction.
The research was done at multiple clinics across Canada on children between 9 months and five years of age.
OIT is not a cure and requires ongoing maintenance to maintain desensitization to the allergen. If the maintenance dosage is stopped resensitization may occur.
(Score: 2) by aiwarrior on Monday April 22 2019, @08:34AM (3 children)
The thing is that my allergy seems to kick in when mixed with the garlic sauce. Same for shell fish.. For example i can eat the mussels easily also and plain cooked shrimp is ok also, because there is no sauce.
This mussels extract is interesting though. Perhaps the mechanism is the same as what they tried in the article. It very much heartens me the thought that one day I may be able to eat it again.
(Score: 2) by Pav on Monday April 22 2019, @11:08AM (2 children)
Is there some kind of preservative involved which affects you? Or does it even happen with a simple home made garlic sauce?
(Score: 2) by aiwarrior on Tuesday April 23 2019, @06:14AM (1 child)
Simple self-cut garlic sauce does it. It is weird because garlic sauce paired with meats or other foodstuff does not trigger anything.
(Score: 0) by Anonymous Coward on Tuesday April 23 2019, @11:43AM
It may be the enzymes present in raw garlic that processes some shell fish protein into an antigen that you are hypersensitive to. If you make and fully cook the garlic separately from the shrimp then you might not have a reaction.
Keep in mind that most of the flavor we associate with garlic and other alliums are the products of enzymatic break-down. This is why if you blanch scallions or roast whole garlic prior to cutting/crushing them, they won't have as much onion/garlic flavor.
Try a test where you mix a bit of raw diced garlic with raw diced shrimp prior to cooking (possibly highly allergic if the hypothesis is true) and another with pre-cooked garlic and shrimp.