title: Practical aspects of preparation of foods for double-blind, placebo-controlled food challenge.
abstract: Recipes for double-blind, placebo-controlled food challenge developed and tested in our department are presented. The taste and smell of offending foods were disguised by using substances with a strong taste and flavor. The texture of active foods was more difficult to simulate in the placebo food.
authors.affiliation: Department of Clinical Nutrition, Niguarda Hospital, Milan, Italy.
authors.forename: D
authors.initials: D
authors.lastname: Noè
authors.forename: L
authors.initials: L
authors.lastname: Bartemucci
authors.forename: N
authors.initials: N
authors.lastname: Mariani
authors.forename: D
authors.initials: D
authors.lastname: Cantari
mesh_terms: D002986:Clinical Trials as Topic; D004311:Double-Blind Method; D005512:Food Hypersensitivity / Q000175:diagnosis*; D006801:Humans