Background

Double-blind, placebo-controlled oral food challenges are the gold standard in food allergy diagnosis. Nevertheless, proper masking of peanuts is particularly complex owing to their intense flavor and odor. Thus, it is important to use validated recipes to ensure their adequate masking during oral food challenges.

Objective

To design and validate recipes containing masked peanuts for double-blind, placebo-controlled oral food challenges.

Methods

Two types of products (cookies and a custard‑type dessert) containing the masked peanuts and other ingredients with low allergenic potential were designed and validated. For this purpose, of the 24 initial cookie recipes and 12 initial custard recipes developed, those that did not exhibit significant differences in their texture were selected for sensory validation.

Results

Similarity triangle tests were performed using a panel of 36 selected tasters, enabling the validation of 1 pair of cookie recipes and 1 pair of custard-type dessert recipe, both with low allergenic potential and suitable for those with celiac disease and for vegans.

Conclusion

The validated recipes are of clinical and research interest because they allow to confirm a peanut allergy and detect a wide range of tolerated threshold doses, which makes it possible to provide specific indications for each patient.

中文翻译：

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在双盲、安慰剂对照食品挑战中验证用于掩蔽花生的新配方

背景

双盲、安慰剂对照的口服食物激发试验是食物过敏诊断的金标准。然而，由于花生具有强烈的味道和气味，因此对花生进行适当的掩蔽特别复杂。因此，重要的是使用经过验证的食谱以确保在口服食物挑战期间它们有足够的掩蔽。

客观的

设计和验证含有蒙面花生的食谱，以应对双盲、安慰剂控制的口服食物挑战。

方法

设计并验证了两种类型的产品（饼干和蛋奶沙司型甜点），其中包含蒙面花生和其他低致敏性成分。为此，在开发的 24 种初始饼干配方和 12 种初始蛋奶冻配方中，选择质地没有显着差异的那些进行感官验证。

结果

使用由 36 位选定品尝者组成的小组进行了相似三角形测试，从而验证了 1 对饼干食谱和 1 对蛋奶沙司甜点食谱，两者均具有低致敏性，适用于乳糜泻患者和素食者。

结论

经验证的配方具有临床和研究意义，因为它们可以确认花生过敏并检测各种耐受阈值剂量，从而可以为每个患者提供特定的适应症。