Early introduction of baked egg (BE) in allergic patients in the first 2 years of life
نویسندگان
چکیده
Methods 22 children were included: 18 with history of immediate reaction and 4 sensitized to egg (EW sIgE > 50 KU/L). All 22 underwent open OFC with BE performed in 3 days. Day one: OFC with cookies (brand containing egg). Tolerant patients incorporated cookies and food containing egg traces into their diet. A second challenge with home-breaded chicken was performed a week later. Regular consumption was advised for tolerant kids and 15 days later they were challenged with a serving size of home-made cake containing 3 eggs. All children continued regular ingestion and were periodically controlled. Factors including SPT and sIgE levels were used to determine a subsequent challenge with less-heated-egg.
منابع مشابه
Egg baked in product open oral food challenges are safe in selected egg-allergic patients
Egg allergy is one of the most common food allergies in children. Most egg-allergic children are able to tolerate egg baked in product (EBP) and will likely outgrow his/her egg allergy. By introducing EBP in the diet of an egg-allergic child, diet can be expanded and family stress can be reduced. Recent evidence suggests that children who tolerate EBP and continue to consume it will have quicke...
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