Title: A Trial of a Diet Containing Baked Egg in Children with Egg Allergy
Abstract: RATIONALE: Heating reduces allergenicity of ovomucoid. We sought to determine whether egg-allergic children might tolerate diet containing limited quantities of baked egg.METHODS: Oral food challenges (OFC) to egg-containing baked foods were conducted. Egg white prick skin test wheal (PST), serum egg white-IgE, IgG and IgG4 antibody levels, intestinal permeability (IP), weight gain, severity of eczema, asthma, and rhinitis were followed.RESULTS: Eighty one children were enrolled; 61 were males; mean age 6.9 years (range; 2.5-18.6); 49 tolerated baked egg but reacted to regular egg; 14 failed baked egg; 18 passed regular egg OFC. These groups were not different regarding sex, age, IP, or PST, but egg white-IgE levels were higher in those who failed (median 5.7 kU/L) compared to those who passed baked egg OFC (median 1.3, P=0.03) and those no longer egg-allergic (median 1.1, P=0.004). Children ingesting baked egg were followed at 3, 6, and 12 months; none experienced worsening of weight gain, eczema, asthma, rhinitis; or decreased weight gain. IP, PST and egg white-IgE levels did not change significantly; IgG and IgG4 levels are pending. Six out of eight children passed regular egg OFC after 12 months on baked egg diet.CONCLUSIONS: A large proportion (49/63; 77%) of egg-allergic children tolerated limited amounts of baked egg. Diets containing baked egg did not appear to negatively affect nutrition or severity of allergic disorders. Studies are ongoing to confirm these findings in a larger population of children and to determine the effect of baked egg diet on development of oral tolerance to egg. RATIONALE: Heating reduces allergenicity of ovomucoid. We sought to determine whether egg-allergic children might tolerate diet containing limited quantities of baked egg. METHODS: Oral food challenges (OFC) to egg-containing baked foods were conducted. Egg white prick skin test wheal (PST), serum egg white-IgE, IgG and IgG4 antibody levels, intestinal permeability (IP), weight gain, severity of eczema, asthma, and rhinitis were followed. RESULTS: Eighty one children were enrolled; 61 were males; mean age 6.9 years (range; 2.5-18.6); 49 tolerated baked egg but reacted to regular egg; 14 failed baked egg; 18 passed regular egg OFC. These groups were not different regarding sex, age, IP, or PST, but egg white-IgE levels were higher in those who failed (median 5.7 kU/L) compared to those who passed baked egg OFC (median 1.3, P=0.03) and those no longer egg-allergic (median 1.1, P=0.004). Children ingesting baked egg were followed at 3, 6, and 12 months; none experienced worsening of weight gain, eczema, asthma, rhinitis; or decreased weight gain. IP, PST and egg white-IgE levels did not change significantly; IgG and IgG4 levels are pending. Six out of eight children passed regular egg OFC after 12 months on baked egg diet. CONCLUSIONS: A large proportion (49/63; 77%) of egg-allergic children tolerated limited amounts of baked egg. Diets containing baked egg did not appear to negatively affect nutrition or severity of allergic disorders. Studies are ongoing to confirm these findings in a larger population of children and to determine the effect of baked egg diet on development of oral tolerance to egg.
Publication Year: 2007
Publication Date: 2007-01-01
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 4
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