Ovomucoid Is Not Superior to Egg White Testing in Predicting Tolerance to Baked Egg
Ovomucoid Is Not Superior to Egg White Testing in Predicting Tolerance to Baked Egg
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DOI：
10.1016/j.jaip.2013.04.002
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发表时间：
2013-07-01
影响因子：
9.4
通讯作者：
Phipatanakul, Wanda
中科院分区：
文献类型：
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作者：
Bartnikas, Lisa M.;Sheehan, William J.;Phipatanakul, Wanda
背景：对鸡蛋过敏的儿童可能耐受烘焙蛋制品。卵泡样特异性IgE （sIgE）抗体水平被认为可以预测烤蛋挑战的结果。目的：探讨卵泡样液和蛋清sIgE水平以及蛋清皮肤点刺试验（SPT）轮大小与烤蛋激射结果的关系。方法：对1186例接受卵黏液样sIgE血检查的患者进行回顾性分析。对169名接受烤鸡蛋食物挑战的患者进行了亚组分析。结果：蛋清sIgE、卵泡样sIgE和蛋清SPT在吃普通鸡蛋、只吃烤鸡蛋和不吃所有鸡蛋的人群中存在差异（P < 0.001）。169例患者中有142例（84.0%）通过了烤蛋挑战。我们能够为蛋清sIgE、卵黏液样sIgE和蛋清SPT的通过烤蛋挑战建立约90%的预测值。无患者出现蛋清SPT轮
BACKGROUND: Children with egg allergy may tolerate baked egg products. Ovomucoid specific IgE (sIgE) antibody levels have been suggested to predict outcomes of baked egg challenges.OBJECTIVE: We determined the relationship of ovomucoid and egg white sIgE levels and egg white skin prick test (SPT) wheal size with baked egg challenge outcome.METHODS: Retrospective review of 1186 patients who underwent ovomucoid sIgE blood testing. Subset analysis was of 169 patients who underwent baked egg food challenges.RESULTS: Egg white sIgE, ovomucoid sIgE, and egg white SPT were different among those eating regular egg, eating baked egg only, or avoiding all egg (P < .001 for all). One hundred forty-two of 169 patients (84.0%) passed baked egg challenges. We were able to establish >90% predictive values for passing baked egg challenge for egg white sIgE, ovomucoid sIgE, and egg white SPT. No patient with egg white SPT wheal