Open AccessEarly introduction of baked egg (BE) in allergic patients in the first 2 years of life
Author(s) -
Claver Angela,
Botey Elena,
Navarro Begoña,
Alarcón Eladia,
Nevot Santiago,
CisteróBahíma Anna
Publication year - 2015
Publication title -
clinical and translational allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.979
H-Index - 37
ISSN - 2045-7022
DOI - 10.1186/2045-7022-5-s3-p38
Subject(s) - medicine , egg white , egg allergy , ingestion , anaphylaxis , oral food challenge , allergy , food allergy , food science , dermatology , immunology , biology
Methods 22 children were included: 18 with history of immediate reaction and 4 sensitized to egg (EW sIgE > 50 KU/L). All 22 underwent open OFC with BE performed in 3 days. Day one: OFC with cookies (brand containing egg). Tolerant patients incorporated cookies and food containing egg traces into their diet. A second challenge with home-breaded chicken was performed a week later. Regular consumption was advised for tolerant kids and 15 days later they were challenged with a serving size of home-made cake containing 3 eggs. All children continued regular ingestion and were periodically controlled. Factors including SPT and sIgE levels were used to determine a subsequent challenge with less-heated-egg.