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Egg White-Specific IgE Level as a Tolerance Marker in the Follow Up of Egg Allergy

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Abstract:

Forty patients with symptomatic immediate hypersensitivity to egg who did not have atopic dermatitis were evaluated to determine if they continued to remain clinically symptomatic. Each had specific IgE in vitro and positive prick-test to egg. All patients were on an egg elimination diet. During the follow-up an open egg rechallenge was performed along with a determination of egg white-specific IgE by CAP System. The egg white-specific IgE values were higher in the positive challenge group than in the negative one (p < 0.01, Mann-Whitney Test). There was a direct proportional relationship between the levels of egg white-specific IgE and the likelihood of positive challenge. Specific IgE values above 1.20 KUA/L could be adequate grounds for delaying the follow-up of egg challenge.

Keywords: CAP SYSTEM; EGG ALLERGY; FOLLOW-UP; FOOD ALLERGY; SPECIFIC IGE

Document Type: Research Article

DOI: http://dx.doi.org/10.2500/108854194778703099

Publication date: March 1, 1994

More about this publication?
  • Allergy and Asthma Proceedings is a peer reviewed publication dedicated to distributing timely scientific research regarding advancements in the knowledge and practice of allergy, asthma and immunology. Its primary readership consists of allergists and pulmonologists.

    The goal of the Proceedings is to publish articles with a predominantly clinical focus which directly impact quality of care for patients with allergic disease and asthma.

    Featured topics include asthma, rhinitis, sinusitis, food allergies, allergic skin diseases, diagnostic techniques, allergens, and treatment modalities. Published material includes peer-reviewed original research, clinical trials and review articles.

    Articles marked "F" offer free full text for personal noncommercial use only.

    The journal is indexed in Thomson Reuters Web of Science and Science Citation Index Expanded, plus the National Library of Medicine's PubMed service.
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