Related Experiment Video
Updated: Jun 14, 2026
10:29
Measuring Oral Fatty Acid Thresholds, Fat Perception, Fatty Food Liking, and Papillae Density in Humans
Published on: June 4, 2014
Specific oral tolerance induction for food. A systematic review
M Calvani1, V Giorgio, S Miceli Sopo
1Department of Paediatrics, San Camillo de Lellis Hospital, Rome.
European Annals of Allergy and Clinical Immunology
|April 2, 2010
Summary
Specific oral tolerance induction (SOTI) shows promise for treating persistent food allergies in children. Further research is needed to optimize protocols for safety and efficacy before widespread clinical adoption.
Area of Science:
- Allergy and Immunology
- Gastroenterology
- Pediatric Medicine
Background:
- Specific oral tolerance induction (SOTI) is an emerging therapeutic strategy for persistent food allergies.
- Food allergies represent a significant global health concern, particularly in pediatric populations.
Purpose of the Study:
- To systematically review and synthesize existing evidence on the efficacy and safety of SOTI.
- To identify and appraise randomized controlled trials (RCTs) investigating SOTI for food allergy.
Main Methods:
- A comprehensive literature search was performed using MEDLINE via PubMed.
- Included studies were RCTs of any age group, rigorously assessed for methodological quality.
- Six trials met inclusion criteria: three open-label RCTs and three double-blind placebo-controlled RCTs.
Main Results:
- Six RCTs were included, utilizing either sublingual immunotherapy or oral desensitization.
- The overall methodological quality of the included studies was deemed sufficient (mean Jadad score of 3.33).
- Results indicate SOTI's potential in accelerating tolerance development in pediatric food allergy.
Conclusions:
- SOTI presents a potential therapeutic avenue for accelerating tolerance in children with food allergies.
- Further research is essential to determine optimal SOTI treatments and protocols to minimize adverse events and maximize success rates.
- Additional studies are required before SOTI can be integrated into standard clinical practice.
Related Concept Videos
01:20Taste Buds and Receptors
Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
01:14Conditioned Taste Aversion
Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
A notable characteristic of conditioned taste aversion is that it often requires only a single exposure...
A notable characteristic of conditioned taste aversion is that it often requires only a single exposure...
01:23Oral Drug Delivery Systems: Introduction
Oral drug delivery is the most common route of administration due to its convenience, cost-effectiveness, and high patient compliance. It enables precise formulation to ensure proper drug dosage and bioavailability. The development of oral dosage forms considers drug properties such as solubility, stability, and absorption to optimize therapeutic efficacy.Tablets, capsules, liquids, and chewable formulations enhance drug stability, mask undesirable tastes, and improve patient experience.