Open AccessBenefits of using heated egg (HE) in the management of egg allergy
Author(s) -
Claver A,
Botey E,
Navarro B,
Nathalie D,
CisteroBahima A
Publication year - 2013
Publication title -
clinical and translational allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.979
H-Index - 37
ISSN - 2045-7022
DOI - 10.1186/2045-7022-3-s3-o7
Subject(s) - medicine , egg allergy , allergy , immunology , food allergy
Methods 50 patients (Table 1) underwent an OFC with HE performed in two different days. The first day began with gradual doses of cookies (a brand containing egg) and later home-breaded chicken. Subsequently, tolerant patients incorporated HE into their diet (cookies or food products containing egg daily and home-breaded foods 2-3 days/week). A second challenge with gradual doses of a serving size of a home-made cake containing 4 eggs was performed a week later. Regular consumption was advised for tolerant subjects. All children were periodically controlled. Factors including SPT and sIgE levels, psychological and others were used to determine a subsequent challenge with less-heated-egg (hard-boiled egg, omelette and raw consecutively).