Matrix effect on baked egg tolerance in children with IgE-mediated hen's egg allergy.
Pediatr Allergy Immunol
; 27(5): 465-70, 2016 08.
Article
em En
| MEDLINE
| ID: mdl-27019388
ABSTRACT
BACKGROUND:
Children with IgE-mediated hen's egg allergy (IgE-HEA) often tolerate baked egg within a wheat matrix.OBJECTIVE:
To evaluate the influence of wheat matrix and the effects of little standardized cooking procedures on baked egg tolerance.METHODS:
Fifty-four children with IgE-HEA were enrolled. They underwent prick-by-prick (PbP) tests and open oral food challenges (OFC) performed with baked HE within a wheat matrix (a home-made cake, locally called ciambellone), baked HE without a wheat matrix (in the form of an omelet, locally named frittata) and boiled HE. Three months after passing ciambellone OFC, parents were asked to answer a survey.RESULTS:
About 88% of children tolerated ciambellone, 74% frittata, and 56% boiled HE. Negative predictive value of PbP performed with ciambellone, frittata, and boiled HE was 100%. No IgE-mediated adverse reactions were detected at follow-up carried out by the survey.CONCLUSIONS:
Wheat matrix seemed to be relevant only in few cases. If our results will be confirmed by larger studies, a negative PbP with ciambellone, frittata, or boiled HE will allow patients with IgE-HEA to eat these foods without undergoing OFC. Moreover, our study showed that very strict standardized cooking procedures do not seem to be essential, to guarantee tolerance toward baked HE.Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Contexto em Saúde:
2_ODS3
Base de dados:
MEDLINE
Assunto principal:
Imunoglobulina E
/
Alérgenos
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Proteínas do Ovo
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Hipersensibilidade a Ovo
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Temperatura Alta
Limite:
Adolescent
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Animals
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Child
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Child, preschool
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Female
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Humans
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Infant
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Male
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Newborn
Idioma:
En
Revista:
Pediatr Allergy Immunol
Ano de publicação:
2016
Tipo de documento:
Article