Food Allergy Resource Initiative (ages 6 months to 60 years)
ID Number 04-0279Principal Investigator(s)
Hugh A. Sampson
Department(s) or Division(s)
This study is being done to see if we can determine what parts of food proteins are recognized by IgE (allergic) antibodies, which cause allergic reactions to foods. This information will be helpful in creating better diagnostic tests and treatments for food allergy in the future. It involves a blood test, a short questionnaire and may include an oral food challenge to establish a patient's food allergy.
Recruiting Patients: Yes