Safe egg yolk consumption after a negative result for low‐dose egg oral food challenge

Background Hen's egg is one of the most common allergens causing infantile food allergy. Consuming heated egg yolk slightly contaminated with egg white (EY with scEW) improves diet quality. Most children with egg allergies can safely consume 1/25 of a heated whole egg (low‐dose egg). Although l...

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Bibliographic Details
Published in:Pediatric allergy and immunology 2021-01, Vol.32 (1), p.170-176
Main Authors: Yanagida, Noriyuki, Sato, Sakura, Takahashi, Kyohei, Asaumi, Tomoyuki, Nagakura, Ken‐ichi, Ogura, Kiyotake, Takamatsu, Nobue, Ebisawa, Motohiro
Format: Article
Language:English
Subjects:
Albumen
Allergens
Antigenicity
child
Children
egg
egg yolk
Eggs
Food allergies
food allergy
Immunoglobulin E
oral food challenge
Original
ORIGINAL ARTICLES
Quality of life
Yolk
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Summary:Background Hen's egg is one of the most common allergens causing infantile food allergy. Consuming heated egg yolk slightly contaminated with egg white (EY with scEW) improves diet quality. Most children with egg allergies can safely consume 1/25 of a heated whole egg (low‐dose egg). Although low‐dose egg has similar antigenicity to EY with scEW, clinical reproducibility is unknown. We aimed to examine the safety of EY with scEW consumption after a negative result of low‐dose egg oral food challenge (OFC). Methods In this prospective study, children aged
ISSN:0905-6157
1399-3038
DOI:10.1111/pai.13372