Dietary baked egg accelerates resolution of egg allergy in children.
Dietary baked egg accelerates resolution of egg allergy in children.
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DOI：
10.1016/j.jaci.2012.06.006
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发表时间：
2012-08
影响因子：
14.2
通讯作者：
Nowak-Wegrzyn, Anna
中科院分区：
文献类型：
--
作者：
Leonard, Stephanie A.;Sampson, Hugh A.;Sicherer, Scott H.;Noone, Sally;Moshier, Erin L.;Godbold, James;Nowak-Wegrzyn, Anna
关键词：
大多数对鸡蛋过敏的儿童都可以忍受烤鸡蛋。表征与摄入烤鸡蛋相关的免疫变化，并评估烤鸡蛋饮食在普通鸡蛋耐受性发展中所起的作用。耐受烤鸡蛋挑战的鸡蛋过敏受试者将烤鸡蛋纳入他们的饮食中。在随访时测量免疫学参数。使用严格避免鸡蛋的对照组来评估耐受性发展的自然史。在意向治疗组的 79 名受试者中，随访时间中位数为 37.8 个月，其中 89% 现在可以耐受烤鸡蛋，53% 现在可以耐受普通鸡蛋。在 23 名最初对烤鸡蛋有反应的受试者中，14 名 (61%) 随后耐受烤鸡蛋，6 名 (26%) 现在耐受普通鸡蛋。在最初烤鸡蛋反应组中，对烤鸡蛋有持续反应性的受试者的中位基线蛋清 (EW) 特异性 IgE 水平 (13.5 kUA/L) 高于随后耐受烤鸡蛋 (4.4 kUA/L；P=0.04) 和普通鸡蛋 (3.1 kUA/L，P=0.05) 的受试者。在摄入烤鸡蛋的受试者中，EW 诱导的 SPT 风团直径以及 EW、卵清蛋白和卵类粘蛋白特异性 IgE 水平显着降低，而卵清蛋白和卵类粘蛋白特异性 IgG4 水平显着增加。符合方案组的受试者出现常规鸡蛋耐受性的可能性是对照组受试者的 14.6 倍（P < 0.0001），而且他们出现耐受性的时间更早（中位时间为 50.0 个月与 78.7 个月；P<0.0001）。与严格避免鸡蛋饮食相比，开始吃烤鸡蛋饮食可以加速常规鸡蛋耐受性的发展。较高的血清 EW 特异性 IgE 水平与持续烘焙和常规鸡蛋反应性相关，而初始烘焙鸡蛋反应性则不然。
Baked egg is tolerated by a majority of egg-allergic children. To characterize immunologic changes associated with ingestion of baked egg and evaluate the role that baked egg diets plays in the development of tolerance to regular egg. Egg-allergic subjects who tolerated baked egg challenge incorporated baked egg into their diet. Immunologic parameters were measured at follow-up visits. A comparison group strictly avoiding egg was used to evaluate the natural history of the development of tolerance. Of the 79 subjects in the intent-to-treat group followed for a median of 37.8 months, 89% now tolerate baked egg and 53% now tolerate regular egg. Of 23 initial baked egg-reactive subjects, 14 (61%) subsequently tolerated baked egg and 6 (26%) now tolerate regular egg. Within the initially baked egg-reactive group, subjects with persistent reactivity to baked egg had higher median baseline egg white (EW)-specific IgE levels (13.5 kUA/L) than those who subsequently tolerated baked egg (4.4 kUA/L; P=0.04) and regular egg (3.1 kUA/L, P=0.05). In subjects ingesting baked egg, EW-induced SPT wheal diameter and EW-, ovalbumin-, and ovomucoid-specific IgE levels decreased significantly, while ovalbumin- and ovomucoid-specific IgG4 levels increased significantly. Subjects in the per-protocol group were 14.6 times more likely to develop regular egg tolerance than subjects in the comparison group (P < 0.0001), and they developed tolerance earlier (median 50.0 versus 78.7 months; P<0.0001). Initiation of a baked egg diet accelerates the development of regular egg tolerance compared to strict avoidance. Higher serum EW-specific IgE level is associated with persistent baked and regular egg reactivity, while initial baked egg reactivity is not.
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DOI：
10.1016/j.jaci.2010.10.007
发表时间：
2010-12
期刊：
The Journal of allergy and clinical immunology
影响因子：
--
作者：
NIAID-Sponsored Expert Panel;Boyce JA;Assa'ad A;Burks AW;Jones SM;Sampson HA;Wood RA;Plaut M;Cooper SF;Fenton MJ;Arshad SH;Bahna SL;Beck LA;Byrd-Bredbenner C;Camargo CA Jr;Eichenfield L;Furuta GT;Hanifin JM;Jones C;Kraft M;Levy BD;Lieberman P;Luccioli S;McCall KM;Schneider LC;Simon RA;Simons FE;Teach SJ;Yawn BP;Schwaninger JM
通讯作者：
Schwaninger JM
影响因子：
14.2
作者：
Boyano-Martínez, T;García-Ara, C;Martín-Esteban, M
通讯作者：
Martín-Esteban, M
影响因子：
12.4
作者：
Flinterman, AE;Knulst, AC;Pasmans, SGMA
通讯作者：
Pasmans, SGMA
影响因子：
12.4
作者：
LARRAMENDI, CH;ESTEBAN, MM;PENA, JMD
通讯作者：
PENA, JMD
影响因子：
14.2
作者：
Fleischer, DM;Conover-Walker, MK;Wood, RA
通讯作者：
Wood, RA