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<p>Oral immunotherapy (OIT) can be effective and relatively safe for the treatment of food allergies, especially when started early in life. Grocery store foods used in OIT protocols are often heterogeneous in allergen potency and display product-to-product, lot-to-lot, and unit-to-unit variations, due to raw material variability and processing. This variability complicates dosing and poses a potential risk of anaphylaxis and/or subtherapeutic efficacy for patients. To improve practice, a ‘gradient of standardization’ framework is proposed, comprising four product categories: products assumed to contain the allergens of interest, products known to contain the allergens but in unknown amounts, partially quantified products, and fully standardized preparations. Based on verified allergen content rather than protein amount, this classification would help clinicians weigh safety and efficacy against feasibility and move toward greater conformity and standardization, supporting evidence-based dosing and probably improving patient outcomes. Ideally, foods as medicines for OIT should be well-described, minimally processed, and, preferably, with defined allergen content. Precise dosing, consistent procedures, neutral vehicles, and validated allergen quantification tools could potentially ensure reproducibility, reduce risk, strengthen clinical effectiveness, and facilitate meaningful comparisons across clinical trials and research studies. We suggest that standardized “pharmaceutical grade” products, while not always a practical option, should be preferred when available.</p>

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Pragmatic Strategies for Reducing Variability and Risk in Food Oral Immunotherapy

  • 期刊论文

  • 发表日期：

    2026年5月11日

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  • Thomas B. Casale,
  • Cosby A. Stone,
  • Martin D. Chapman,
  • Stephen A. Tilles,
  • Antonella Muraro,
  • Anne-Marie Irani,
  • Jaime Sánchez-López,
  • Thierry Batard,
  • Laurent Mascarell

摘要

Oral immunotherapy (OIT) can be effective and relatively safe for the treatment of food allergies, especially when started early in life. Grocery store foods used in OIT protocols are often heterogeneous in allergen potency and display product-to-product, lot-to-lot, and unit-to-unit variations, due to raw material variability and processing. This variability complicates dosing and poses a potential risk of anaphylaxis and/or subtherapeutic efficacy for patients. To improve practice, a ‘gradient of standardization’ framework is proposed, comprising four product categories: products assumed to contain the allergens of interest, products known to contain the allergens but in unknown amounts, partially quantified products, and fully standardized preparations. Based on verified allergen content rather than protein amount, this classification would help clinicians weigh safety and efficacy against feasibility and move toward greater conformity and standardization, supporting evidence-based dosing and probably improving patient outcomes. Ideally, foods as medicines for OIT should be well-described, minimally processed, and, preferably, with defined allergen content. Precise dosing, consistent procedures, neutral vehicles, and validated allergen quantification tools could potentially ensure reproducibility, reduce risk, strengthen clinical effectiveness, and facilitate meaningful comparisons across clinical trials and research studies. We suggest that standardized “pharmaceutical grade” products, while not always a practical option, should be preferred when available.