Denise Anne Moneret-Vautrin

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At present, the double blind placebo controlled food challenge (DBPCFC) represents the only way to establish or rule out an adverse reaction to a food in older children and adults, whereas an open challenge controlled by trained personnel is sufficient in infants and young children (1). The challenge procedure is not, however, C. Bindslev-Jensen, B. K.(More)
BACKGROUND Food allergy (FA) is an important health problem for which epidemiologic studies are needed. OBJECTIVE We performed an epidemiologic survey in France to determine the prevalence, clinical pictures, allergens, and risk factors of FA. METHODS This study was conducted on 33,110 persons who answered a questionnaire addressed to a representative(More)
BACKGROUND/OBJECTIVES To determine the impact of a not hydrolyzed fermented infant formula containing heat-killed Bifidobacterium breve C50 and Streptococcus thermophilus 065 (HKBBST) on the incidence of allergy-like events during the first 2 years of life in children at high risk of atopy. SUBJECTS/METHODS This multicenter, randomized, double-blind,(More)
For both wheat allergy and coeliac disease the dietary avoidance of wheat and other gluten-containing cereals is the only effective treatment. Estimation of the maximum tolerated amount of gluten for susceptible individuals would support effective management of their disease. Literature was reviewed to evaluate whether an upper limit for gluten content in(More)
BACKGROUND IgE-dependent basophil activation induced by an allergen elicit the release of LTC4 and the expression of the CD63 membrane marker. OBJECTIVE The aim of this study was to check if flow cytometric analysis of basophil activation could be applied to food allergy diagnosis and if this method paralleled LTC4 release. METHODS Patients were(More)
BACKGROUND While the ingestion of small amounts of an offending food can elicit adverse reactions in individuals with IgE-mediated food allergies, little information is known regarding these threshold doses for specific allergenic foods. While low-dose challenge trials have been conducted on an appreciable number of allergic individuals, a variety of(More)
BACKGROUND Peanut allergy is common, but cross-allergy between legumes is rare. Proteins from Lupinus albus are increasingly eaten in the form of seeds or additives to wheat flour. The risk of cross-allergenicity is still insufficiently known. OBJECTIVE We sought to study the risk of cross-allergy to lupine in patients allergic to peanut and to study(More)
An egg protein, lysozyme, is a still unlabeled additive currently used in cheese preparation. Furthermore, the WHO-FAO committee considers it innocuous. However, 31% of children and 8% of adults with food allergies are allergic to eggs. This work aimed to determine the percentage of patients sensitized to lysozyme from a population of egg-allergic patients.(More)
BACKGROUND In addition to immediate reactions, late adverse reactions to iodinated contrast media (ICM) were reported in 2% to 5% of patients exposed to ICM and, as a consequence, have recently gained more attention. A few well-documented case reports postulate a hypersensitivity mechanism. OBJECTIVE The aim of this study is to demonstrate a T(More)
BACKGROUND Food allergy to wheat induces different symptoms as atopic eczema/dermatitis syndrome (AEDS), urticaria and more severe reactions as wheat-dependent exercise-induced anaphylaxis (WDEIA). Different gliadin classes are involved in this allergy but IgE-binding epitopes are known only on omega5-gliadins and for WDEIA cases. OBJECTIVES The aim of(More)