preprints.org > medicine and pharmacology > immunology and allergy > doi: 10.20944/preprints202308.1482.v1

Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Version 1 : Received: 7 August 2023 / Approved: 21 August 2023 / Online: 21 August 2023 (16:10:26 CEST)

Thanks to its valuable assessment possibilities (subjective complaints and changes in nasal patency in the course of the examination), nasal provocation test may serve as an alternative tool for oral food challenges in the future. However, this test requires successive attempts to regulate its methodology in order to develop a standardized lyophilisate form and determine the threshold dose for a positive result. The study objective was to present the methodological foundation for nasal food allergen provocation tests induced by freeze-dried powdered chicken egg white. A control group of 25 individuals with no history of allergy to chicken eggs or any other allergy was included in the study. Optical rhinometry and visual analog scale were used to assess the response of nasal mucosa to local allergen challenge. Minor variations in nasal flows as measured by optical rhinometry were observed in the provocation tests. The mean optical density measurements (as measured regardless of the allergen dose used) varied from positive to negative values and vice versa; e.g., amounting to 0.018 OD (standard deviation 0,095) at 15 minutes and −0.011 OD (standard deviation 0,090) at 30 minutes. No significant differences were observed with regard to the perceived nasal discomfort using the visual analog scale. Due to the absence of nasal mucosal reactivity, nasal challenge is an excellent methodological tool for implementing food allergen tests.

egg allergy; nasal food challenge; optical rhinometry; VAS scale

Medicine and Pharmacology, Immunology and Allergy

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