Open AccessOvomucoid Specific Immunoglobulin E as a Predictor of Tolerance to Cooked Egg
Author(s) -
Lisa M. Bartnikas,
William J. Sheehan,
Katherine R. Tuttle,
Carter R. Petty,
Lynda C. Schneider,
Wanda Phipatanakul
Publication year - 2015
Publication title -
allergy and rhinology
Language(s) - English
Resource type - Journals
eISSN - 2152-6575
pISSN - 2152-6567
DOI - 10.2500/ar.2015.6.0135
Subject(s) - egg white , food science , egg allergy , snack food , antibody , immunology , medicine , biology , immunoglobulin e
Ovomucoid is the dominant allergen in hen's egg. Although several studies evaluated the utility of ovomucoid specific immunoglobulin E (sIgE) levels in predicting baked (e.g., muffin or cupcake) or raw egg food challenge outcomes, studies that evaluated ovomucoid sIgE as a predictor of cooked egg (e.g., scrambled or hard boiled) challenge outcomes are limited.
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