Role of specific IgE and skin-prick testing in predicting food challenge results to baked egg
| Autor: | Catherine F. Cortot, Jonathan M. Gaffin, Lynda C. Schneider, James L. Friedlander, Sachin N. Baxi, Anahita F. Dioun, Wanda Phipatanakul, Perdita Permaul, Elaine B. Hoffman, William J. Sheehan |
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| Rok vydání: | 2012 |
| Předmět: |
Male
Pulmonary and Respiratory Medicine medicine.medical_specialty Adolescent Eggs Immunoglobulin E Gastroenterology Internal medicine Humans Immunology and Allergy Medicine Child Egg Hypersensitivity Skin Tests biology Receiver operating characteristic business.industry Oral food challenge Curve analysis Area under the curve Baked egg Wheal Size Articles General Medicine medicine.disease ROC Curve Child Preschool Egg allergy Immunology biology.protein Female business |
| Zdroj: | Allergy and Asthma Proceedings. 33:275-281 |
| ISSN: | 1088-5412 |
| DOI: | 10.2500/aap.2012.33.3544 |
| Popis: | Previous studies suggest that children with egg allergy may be able to tolerate baked egg. Reliable predictors of a successful baked egg challenge are not well established. We examined egg white–specific IgE levels, skin-prick test (SPT) results, and age as predictors of baked egg oral food challenge (OFC) outcomes. We conducted a retrospective chart review of children, aged 2–18 years, receiving an egg white–specific IgE level, SPT, and OFC to baked egg from 2008 to 2010. Fifty-two oral baked egg challenges were conducted. Of the 52 challenges, 83% (n = 43) passed and 17% (n = 9) failed, including 2 having anaphylaxis. Median SPT wheal size was 12 mm (range, 0–35 mm) for passed challenges and 17 mm (range, 10–30 mm) for failed challenges (p = 0.091). The negative predictive value for passing the OFC was 100% (9 of 9) if SPT wheal size was |
| Databáze: | OpenAIRE |
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