期刊
TURKISH JOURNAL OF PEDIATRICS
卷 65, 期 1, 页码 3-12出版社
TURKISH J PEDIATRICS
DOI: 10.24953/turkjped.2021.5417
关键词
Hen?s egg; allergy; atopic dermatitis; children; adolescents
类别
This study reviewed 102 children aged 3-18 years with persistent IgE-mediated hen's egg allergy. The results showed that 90.2% of patients had multiple food allergies, with the most common co-allergies being tree nuts, cow's milk, and seeds. The study also found that baked egg and heated egg yolk were more likely to be tolerated by patients.
Background. Optimum management of food allergy (FA) includes consideration of co-allergies and multimorbidities and tolerance assessment. Documentation of FA practices may pave the way for better practice.Methods. Patients aged 3-18 years, with persistent IgE-mediated hen's egg allergy were reviewed.Results. A total of 102 children with a median age of 59 months (IQR= 40-84) (72.2% males) were included. All were diagnosed during infancy and the initial symptoms were atopic dermatitis (65.6%), urticaria (18.6%), and anaphylaxis (5.9%). Of the total population, 21 (20.6%) experienced anaphylaxis with hen's eggs, and 79.4%, 89.2%, and 30.4% had multiple FAs (>= 2 food categories), ever atopic dermatitis, and asthma, respectively. The most common co-allergies were tree nuts, cow's milk, and seeds, respectively. From 52 heated egg yolk and 47 baked egg oral food challenges, 48 (92.3%) and 41 (87.2%) were found as tolerant, respectively. The baked egg nontolerant group had a greater egg white skin prick test diameter [9 mm (IQR: 6-11.5) vs. 6 mm (IQR: 4.5-9); (p=0.009)] and specific IgE [12.6 kU/L (IQR: 4.11-45.4) vs. 6.2 kU/L (IQR: 1.9-12.4) (p=0.009)], respectively. In the multivariate analysis, baked egg tolerance was more likely in those with egg yolk-tolerant subgroup (OR: 6.480, 95% CI: 2.524-16.638; p<0.001) and heated egg tolerance in those with baked egg tolerance (OR: 6.943, 95% CI: 1.554-31.017; p=0.011). Conclusions. Persistent hen's egg allergy is characterized by multiple food allergies and age-related multimorbidities. Baked egg and heated egg yolk tolerance were more likely to be considered in a subgroup with a high expectation for finding a way to eliminate their allergy.
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