Open AccessQuantitative evaluation of the symptoms provoked during the oral food challenge using the Anaphylaxis Scoring Aichi (ASCA)
Author(s) -
Ito K,
Kando N,
Hino 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-p105
Subject(s) - medicine , egg white , gliadin , allergy , food science , zoology , veterinary medicine , immunology , gluten , pathology , biology
The total scores ≥100 points were recorded in five egg white, two milk and four wheat challenges. The distribution of the total scores was not different among the target foods, and in total, 44.9% had at otal score≤10 points, 46.9% were between 11 to 40 points, and 8.1% were ≥41 points. A significant correlation coefficient was detected between the TS/Pro and sIgE for egg white (r=0.24, p<0.001), ovomucoid (r=0.28, p<0.001), milk (r=0.23, p<0.001), wheat (r=0.36, p<0.001), and omega-5 gliadin (r=0.41, p<0.001). Conclusion