allergy food challenge

If your child is scheduled for an allergy food challenge below is information about the challenge procedure and what is needed to prepare for the appointment.

what is a food challenge?

Your child will get small amounts of the challenge food to eat every 15-20 minutes until he/she has eaten a full serving. We will watch your child carefully throughout the challenge. If your child has an allergic reaction, the challenge is stopped and he/she will receive appropriate treatment.

how long is the appointment?

A food challenge can take three to four hours. The length of time depends on the type of food being challenged and cooperation level of your child.

instructions for the visit:

It is important that your child be in good health for the challenge to go ahead. If they are not feeling well before their appointment, call the nurse at 937-641-5130, option 3.
Confirm the appointment. You will receive a text or call 7 days before the appointment, please reply “Y” to confirm. An allergy nurse will also reach out for confirmation.
To reschedule or cancel your child’s appointment, call the nurse line at 937-641-5130, option 3. Pease provide a 7-day notice when canceling or rescheduling.

Medications that MUST be stopped 4-5 days prior to the appointment:

Please stop these medicines five days before to the appointment:

Allegra (fexofenadine)
Atarax (hydroxyzine),
Claritin (loratadine)
Clarinex
Zyrtec (cetirizine)

Please stop these medication three days before the appointment:

Benadryl (diphenhydramine)
Rondec/Cardec
Tavist (Clemastine Fumarate)
Dimetapp (brompheniramine)
Tagamet (cimetidine)
Zantac (ranitidine)
Pepcid
Other over-the-counter allergy/sinus/cold medications

If you have questions about stopping medications, call the allergy clinic nurse at 937-641-5130, select option 3.

what should I bring the day of the challenge?

Your child’s challenge food (your child cannot have other foods during the challenge, keep breakfast light so your child is hungry and will eat/drink the challenge food).

If your child has a favorite book, electronic device, toy, etc. please bring it with you to help pass the time. Also water and a baby spoon (if needed) may be helpful.

Arrive 15 minutes before the appointment to complete check-in.

Below you can find the recipes for the different foods to bring to your child's allergy appointment:

challenge order	recipes	providers
Milk	Baked milk muffin	Dr. Kalra, Dr. Morris, Dr. Urschel
Milk	Straight milk: yogurt or milk (do not bring Greek yogurt)	Dr. Kalra, Dr. Morris, Dr. Urschel
Egg	Baked egg muffin	Dr. Kalra, Dr. Morris, Dr. Urschel
	Cake recipe with eggs: boxed cake mix with 2 eggs, bake in a 9x13 pan. Do not use icing and do not cut the cake. Bring entire cake to the challenge.	Dr. Kalra
	Straight egg: one scrambled egg and one piece of French toast (one egg dipped in bread and cooked) bring syrup on the side. Do NOT cut the French toast.	Dr. Kalra, Dr. Morris, Dr. Urschel
Peanut butter	Peanut butter: one jar of unopened non organic or natural peanut butter. Smooth only - do NOT use crunch. Bring applesauce and crackers as well.	Dr. Kalra, Dr. Morris, Dr. Urschel

Baked milk muffin recipe: (6 muffins, cow’s milk)

Ingredients: 

1 cup cow's milk 
2 tablespoon canola oil 
1 teaspoon vanilla extract 
1 egg or 1-1/2 teaspoon egg replacer (e.g. Ener-G brand) or see below (do not use egg if your child is allergic to egg)*
1 1/4 cups flour 
1/2 cup sugar 
1/4 teaspoon salt 
2 teaspoons baking powder

 Directions: 
1. Preheat oven to 350 degrees F. 
2. Line a muffin pan with 6 muffin liners. 
3. Mix the liquid ingredients: milk, canola oil, vanilla extract and egg or alternative. Set aside. 
4. In a separate bowl, mix the dry ingredients: flour, sugar, salt and baking powder. Set aside. 
5. Add the dry ingredients to the liquid ingredients. Stir until combined. Some small lumps may remain. 
6. Divide the batter into 6 prepared muffin liners. 
7. Bake for 30-35 minutes, or until golden brown and firm to the touch. Yields 6 muffins (1.3 g cow's milk protein per muffin)

*Substitutions in place of eggs*

Applesauce: 1/4 cup unsweetened applesauce=1 egg

Banana: 1/2 mashed banana=1 egg

Baby food prunes: 4.5 oz jar=1 egg

Baking soda & vinegar: 1 teaspoon baking soda and 1 teaspoon vinegar=1 egg

Flaxseed meal & water: 1 tablespoon. flaxseed meal and 3 tablespoons water=1 egg

Gelatin: 1 teaspoon unflavored gelatin and 1 teaspoon boiling water. Once dissolved, add 3 tablespoons of cold water

Pumpkin: 1/4 cup pureed=1 egg

Baked egg muffin recipe: (6 muffins, 1/3 egg per muffin)

Ingredients:

1 cup all-purpose flour (or flour substitute)
¼ teaspoon salt
2 tablespoon cow’s milk (or soy milk, rice milk, almond milk)
1 teaspoon baking powder
¼ teaspoon cinnamon
2 eggs
½ cup sugar
¼ cup oil
½ teaspoon vanilla
1 cup mashed ripe banana or applesauce

Directions:

1. Preheat oven to 350 degrees.

2. Line muffin pan with 6 muffin liners.

3. Mix together the liquid ingredients: milk or milk substitute, oil, vanilla extract, mashed ripe banana or applesauce and eggs. Set aside.

4. In a separate mixing bowl, mix together the dry ingredients: flour or flour substitute, sugar, salt, cinnamon and baking powder.

5. Add the liquid ingredients to the dry ingredients. Stir until combined. Some small lumps may remain.

6. Divide the batter into six prepared muffin liners. Depending on the size of your muffin tin, you may need to fill the muffin liners all the way to the top. If you make more than 6 muffins, please note how many muffins you made and bring at least 2 muffins with you on the day of the challenge.

7. Bake for 30 to 35 minutes or until golden brown and firm to the touch.