Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Safety and feasibility of heated egg yolk challenge for children with egg allergies
Sagamihara Natl Hosp, Dept Pediat, Sagamihara, Kanagawa, Japan..ORCID iD: 0000-0001-9643-744X
Sagamihara Natl Hosp, Dept Allergy, Clin Res Ctr Allergy & Rheumatol, Sagamihara, Kanagawa, Japan..
Sagamihara Natl Hosp, Dept Pediat, Sagamihara, Kanagawa, Japan..
Sagamihara Natl Hosp, Dept Pediat, Sagamihara, Kanagawa, Japan..
Show others and affiliations
2017 (English)In: Pediatric Allergy and Immunology, ISSN 0905-6157, E-ISSN 1399-3038, Vol. 28, no 4, p. 348-354Article in journal (Refereed) Published
Abstract [en]

Background: Hen's egg allergy is a frequent cause of childhood food allergy. Egg yolk is used in various commonly consumed foods; if children with allergy to hen's egg could eat heated egg yolk, their quality of life (QOL) would improve. No reports exist regarding oral food challenges (OFCs) for heated egg yolk. We aimed to clarify whether pediatric patients allergic to hen's egg could consume heated egg yolk.

Methods: Data from pediatric patients who had undergone OFCs for heated egg yolk were evaluated retrospectively.

Results: Among 919 patients, positive OFC results were obtained in 17.0% of patients; seven presented with severe symptoms. Older age, high specific IgEvalue for ovomucoid, low total IgE levels, and history of anaphylaxis related to food other than hen's egg were risk factors for positive OFC results. Specific IgE values for eggwhite, ovomucoid, and egg yolk, indicative of a negative predictive value > 95%, were 0.71, 0.41, and 0.17 kU(A)/l, respectively. Aspecific IgE to ovomucoidlevels of 100 kU(A)/l predictedheated egg yolk-positive OFCs for 38.3% of patients. Among 763 patients with a negative OFC, seven (0.9%) reacted to heated egg yolk at home, and 756 (99.1%) consumed hen's egg yolk safely.

Conclusions: Most pediatric patients allergic to heated hen's egg safely consumed heated egg yolk. Heated egg yolk OFCs rarely provoked severe symptoms and may be recommended for improving the QOL of children with allergy to hen's egg.

Place, publisher, year, edition, pages
WILEY , 2017. Vol. 28, no 4, p. 348-354
Keyword [en]
egg hypersensitivity, egg yolk, food allergy, oral food challenge, safety
National Category
Medical and Health Sciences
Identifiers
URN: urn:nbn:se:uu:diva-330740DOI: 10.1111/pai.12705ISI: 000405202400006PubMedID: 28211100OAI: oai:DiVA.org:uu-330740DiVA, id: diva2:1147916
Available from: 2017-10-09 Created: 2017-10-09 Last updated: 2017-10-09Bibliographically approved

Open Access in DiVA

fulltext(250 kB)20 downloads
File information
File name FULLTEXT01.pdfFile size 250 kBChecksum SHA-512
fcec679b2b78a4c92515a9bd6f2c4bdc0fdb54ef6372100b5e2f1c0046dd88b82467526b76b2d9c4ef47785094ae21b659ef7ec945a87602b7ea8cbfbc3ee308
Type fulltextMimetype application/pdf

Other links

Publisher's full textPubMed

Search in DiVA

By author/editor
Yanagida, NoriyukiBorres, Magnus P
By organisation
Pediatrics
In the same journal
Pediatric Allergy and Immunology
Medical and Health Sciences

Search outside of DiVA

GoogleGoogle Scholar
Total: 20 downloads
The number of downloads is the sum of all downloads of full texts. It may include eg previous versions that are now no longer available

doi
pubmed
urn-nbn

Altmetric score

doi
pubmed
urn-nbn
Total: 97 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
v. 2.34-SNAPSHOT
|