Practical aspects of preparation of foods for double-blind, placebo-controlled food challenge

被引：23

作者：

Noe, D ^{[1
]}

Bartemucci, L ^{[1
]}

Mariani, N ^{[1
]}

Cantari, D ^{[1
]}

机构：

[1] Niguarda Hosp, Dept Clin Nutr, Milan, Italy

来源：

ALLERGY | 1998年 / 53卷

关键词：

double-blind; placebo-controlled food challenge; food allergy; recipes for double-blind;

D O I：

10.1111/j.1398-9995.1998.tb04967.x

中图分类号：

R392 [医学免疫学];

学科分类号：

100102 ;

摘要：

Recipes for double-blind, placebo-controlled food challenge developed and tested in our department are presented. The taste and smell of offending foods were disguised by using substances with a strong taste and flavor. The texture of active foods was more difficult to simulate in the placebo food. (C) Munksgaard 1998.

引用

页码：75 / 77

页数：3

共 7 条

[1]

BOCK SA, 1988, J ALLERGY CLIN IMMUN, V82, P986

[2] ADVERSE REACTIONS TO FOOD [J].