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An innovative treatment for food allergy 

An innovative treatment for food allergy
Chapter:
An innovative treatment for food allergy
Author(s):

Lack Gideon

DOI:
10.1093/med/9780199651559.003.0007
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date: 26 June 2019

This case is of interest because, although egg poisoning is not extremely rare, I have been unable to find any record of cure. . . . In June, 1906, I saw a boy, aged 13 years, whose parents complained that he could not eat egg in any form. . . . In December, 1906, treatment was begun on the lines of establishing tolerance to this especial poison. . . . The treatment consisted in the constant administration of egg with a little calcium lactate added to stop the transudation. . . . The first month (December) he took 1/10000th egg daily. The next (January) this was gradually increased every four days till 1/1000th of raw egg was taken daily with no symptoms. (Far less than this had previously caused symptoms.) In the month of February pills with cooked and raw egg were taken alternately, and the quantity in each pill was increased to 1/500th of an egg daily, the calcium lactate being continued. In March the amount was steadily increased till 1/250th was taken daily with no symptoms. In April it was raised to 1/150th of an egg and in May 1/75th of an egg was reached, still without symptoms, it being now quite clear that real tolerance was being established. In June it was raised to 1/33rd. The patient by this time had consumed a whole egg in the six months for the first time in his life. In July the pills were dropped and the boy was given as a test some puddings and cake in which he thought there was egg but which had none and no symptoms ensued. He then had egg in his food constantly, till by the end of July he was taking 1/6th of an egg daily. In July alone he ate nearly four eggs in his food. . . . It would seem that with sufficient care and patience tolerance may be established in the case of most poisonous foods.

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