Open AccessPD23 ‐ Decision points for boiled egg challenges in Greek children with sensitisation to egg proteins
Author(s) -
Tziotou Marianna,
Psomiadou Maria,
Pananaki Anna,
Konstantinopoulos Anastasios P,
Koutsalitis Dimitrios,
Karantoumanis Dimitrios,
Karamouza Anastasia,
Roumpedaki Eirini,
Giavi Stavroula,
Manousakis Emmanouil,
Douladiris Nikolaos,
Papadopoulos Nikolaos G
Publication year - 2014
Publication title -
clinical and translational allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.979
H-Index - 37
ISSN - 2045-7022
DOI - 10.1186/2045-7022-4-s1-p23
Subject(s) - egg allergy , egg white , medicine , yolk , food allergy , population , food allergens , sensitization , allergy , oral food challenge , medical record , immunoglobulin e , pediatrics , immunology , antibody , environmental health , biology , food science
Decision points based on food-specific IgE antibody concentrations have been proposed and are used in the clinic, in order to predict reactivity to foods and reduce the number of high risk food challenges. In the process of screening for eligibility in a study, we started carrying out open food challenges to boiled egg in children with sensitization to egg proteins, independent of their skin reactivity and specific IgE concentrations. In several occasions, the expected cut-off points were not confirmed. Furthermore, cut-off points have been evaluated in children with clinical indications of allergy and not in those who are only sensitized. Therefore, we hypothesized that decision points for this population may need to be reevaluated.