Allergy Department, Second Pediatric Clinic, University of Athens, Athens, Greece.
J Hum Nutr Diet. 2010 Oct;23(5):544-9. doi: 10.1111/j.1365-277X.2010.01046.x.
Fish allergens represent one of the most common causes of adverse reactions to food worldwide. Double-blind placebo-controlled food challenges (DBPCFC) are the gold standard for food allergy diagnosis. However, no standardised recipes are available for common food allergens such as fish, and a well trained dietitian is essential for creating and standardising them. The present study aimed to create and standardise recipes for use in DBPCFCs to fish.
Three recipes were prepared. Employing a standardised procedure, a total of 35 panelists evaluated the different matrices using an evaluation form. A paired comparison test was used to estimate total evaluation's outcome. Fish allergic patients were challenged with different fish species blinded with the selected matrix and evaluated the recipe using the same form.
From a base recipe and step-by-step modifications, a low fat recipe was selected among other recipes tested, which proved to be appropriate for fish blinding, in terms of taste, odour, appearance and blinding. Patients challenged with the final matrix found it acceptable, no matter which fish type was used.
In this pilot study, a recipe with satisfactory organoleptic characteristics was developed and validated for DBPCFC to fish.
鱼类过敏原是世界范围内导致食物不良反应的最常见原因之一。双盲安慰剂对照食物挑战（DBPCFC）是食物过敏诊断的金标准。然而，对于鱼类等常见食物过敏原，目前尚无标准化的配方，并且需要一位经过良好培训的营养师来创建和标准化这些配方。本研究旨在为鱼类 DBPCFC 创建和标准化配方。
制备了三种配方。采用标准化程序，共有 35 名专家组成员使用评估表对不同基质进行评估。使用配对比较测试来估计总评估结果。对鱼过敏的患者使用选定的基质进行不同鱼类种类的双盲挑战，并使用相同的表格评估配方。
从基础配方和逐步修改中，选择了一种低脂配方，与其他测试配方相比，该配方在味道、气味、外观和遮蔽方面适合鱼类遮蔽。使用最终基质进行挑战的患者发现它是可以接受的，无论使用哪种鱼类类型。
在这项初步研究中，开发并验证了一种具有令人满意的感官特性的配方，用于鱼类 DBPCFC。
