Journal
JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY
Volume 146, Issue 4, Pages 851-+Publisher
MOSBY-ELSEVIER
DOI: 10.1016/j.jaci.2020.05.040
Keywords
Egg allergy; baked egg; extensively heated egg; desensitization; sustained unresponsiveness; oral immunotherapy
Categories
Funding
- National Institutes of Health-National Institute of Allergy and Infectious Diseases [U19AI066738, U01AI066560]
- National Center for Research Resources, a component of the National Institutes of Health [UL1 TR-002535, UL1 TR-000067, UL1 TR-003107, UL1 TR-000083, UL1 TR-000424]
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Background: While desensitization and sustained unresponsiveness (SU) have been shown with egg oral immunotherapy (OIT), the benefits of baked egg (BE) therapy for egg allergy have not been well studied. Objectives: This study sought to evaluate the safety and efficacy of BE ingestion compared with egg OIT in participants allergic to unbaked egg but tolerant to BE. Methods: Children who are BE-tolerant but unbaked egg reactive ages 3 to 16 years were randomized to 2 years of treatment with either BE or egg OIT. Double-blind, placebocontrolled food challenges were conducted after 1 and 2 years of treatment to assess for desensitization, and after 2 years of treatment followed by 8 to 10 weeks off of treatment to assess for SU. Mechanistic studies were conducted to assess for immune modulation. A cohort of participants who are BE-reactive underwent egg OIT and identical double-blind, placebo-controlled food challenges as a comparator group. Results: Fifty participants (median age 7.3 years) were randomized and initiated treatment. SU was achieved in 3 of 27 participants assigned to BE (11.1%) versus 10 of 23 participants assigned to egg OIT (43.5%) (P =.009). In the BE-reactive comparator group, 7 of 39 participants (17.9%) achieved SU. More participants who are BE-tolerant withdrew from BE versus from egg OIT (29.6% vs 13%). Dosing symptom frequency in participants who are BE-tolerant was similar with BE and egg OIT, but more frequent in participants who are BE-reactive. Egg white-specific IgE, skin testing, and basophil activation decreased similarly after BE and egg OIT. Conclusions: Among children allergic to unbaked egg but tolerant to BE, those treated with egg OIT were significantly more likely to achieve SU than were children ingesting BE.
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