A Study of Baked Milk Tolerance to Treat Eosinophilic Esophagtis

Study Results

Results pending

The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.

Basic Information

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Recruitment Status

COMPLETED

Clinical Phase

NA

Total Enrollment

7 participants

Study Classification

INTERVENTIONAL

Study Start Date

2022-12-05

Study Completion Date

2025-12-22

Brief Summary

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This research is being done to see if patients with milk-triggered EoE are able to tolerate baked milk in their diet and if there is a threshold amount of straight milk that is tolerable.

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Detailed Description

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Conditions

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Eosinophilic Esophagitis

Study Design

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Allocation Method

NA

Intervention Model

SINGLE_GROUP

Primary Study Purpose

TREATMENT

Blinding Strategy

NONE

Study Groups

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Baked Milk

Baked milk introduction into diet

Group Type EXPERIMENTAL

Baked Milk

Intervention Type DIETARY_SUPPLEMENT

Participants to regularly eat a baked milk muffin for 6 weeks

Interventions

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Baked Milk

Participants to regularly eat a baked milk muffin for 6 weeks

Intervention Type DIETARY_SUPPLEMENT

Eligibility Criteria

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Inclusion Criteria

* Diagnosed with Eosinophilic esophagitis ≥ 15 eosinophils per HPF
* Going through or completed the six-food elimination diet, with milk only or milk plus one additional food identified as a trigger

Exclusion Criteria

* Patients with conditions known to be associated with esophageal eosinophilia, including Crohn's disease, Churg-Strauss, achalasia, and hypereosinophilic syndrome
* Topical swallowed steroids within 8 weeks of study enrollment
* Inability to read due to: Blindness, cognitive dysfunction, or English language illiteracy

Minimum Eligible Age

18 Years

Maximum Eligible Age

90 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

No