Abstract
SummaryA novel and recently launched food for special medical purposes was discussed by a multidisciplinary expert panel as an option for allergic patients. The newly developed lozenge contains the whey protein beta-lactoglobulin (BLG) as well as the micronutrients iron, zinc and vitamin A. BLG loaded with ligands (holo-BLG) is discussed as one factor of the allergy-protective farm effect in numerous scientific studies. Further studies reveal that holo-BLG shuttles its ligands specifically to immune cells, where it balances the specific nutrient demand and can thus lead to immune resilience. Based on the scientific background, the experts see a broad range of possible applications for holo-BLG in the form of a lozenge, for example in patients suffering from multiple allergies, with sensitisation to rare allergens (including occupational allergens), tree pollen-associated food allergies or in general difficult treatment situations (e.g. allergies to animal dander or refusal of allergen immunotherapy). The expert panel describes the holo-BLG lozenge as an innovative and additional option for allergic patients.
Highlights
The prevalence of atopic diseases is constantly increasing worldwide [1]
In the context of the market launch of a novel food for special medical purposes (FSMP), applicable for the special dietary management of allergy patients, Bencard Allergie GmbH invited medical doctors specialised in allergy from Austria and Germany to a multidisciplinary expert discussion
About one third of the population in Europe is affected by allergic rhinoconjunctivitis (ARC) [1]
Summary
In the context of the market launch of a novel food for special medical purposes (FSMP), applicable for the special dietary management of allergy patients, Bencard Allergie GmbH invited medical doctors specialised in allergy from Austria and Germany to a multidisciplinary expert discussion. Physicians specialised in paediatrics, ENT, pulmonology, clinical immunology, dermatology and occupational medicine were represented. The aim of this expert panel meeting, which was conducted as a video conference, was to have an open discussion on possible areas of application of the food for special medical purposes. At the beginning of the meeting, the inventor, Prof. Erika Jensen-Jarolim from Vienna, gave a summarising scientific introduction, followed by Prof. This publication summarises the contents of the expert panel meeting
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