부산대학교 도서관

Background Children with IgE-mediated hen's egg allergy (IgE- HEA) often tolerate baked egg within a wheat matrix. Objective To evaluate the influence of wheat matrix and the effects of little standardized cooking procedures on baked egg tolerance. Methods Fifty-four children with IgE- HEA were enrolled. They underwent prick-by-prick (PbP) tests and open oral food challenges ( OFC) performed with baked HE within a wheat matrix (a home-made cake, locally called ciambellone), baked HE without a wheat matrix (in the form of an omelet, locally named frittata) and boiled HE. Three months after passing ciambellone OFC, parents were asked to answer a survey. Results About 88% of children tolerated ciambellone, 74% frittata, and 56% boiled HE. Negative predictive value of PbP performed with ciambellone, frittata, and boiled HE was 100%. No IgE-mediated adverse reactions were detected at follow-up carried out by the survey. Conclusions Wheat matrix seemed to be relevant only in few cases. If our results will be confirmed by larger studies, a negative PbP with ciambellone, frittata, or boiled HE will allow patients with IgE- HEA to eat these foods without undergoing OFC. Moreover, our study showed that very strict standardized cooking procedures do not seem to be essential, to guarantee tolerance toward baked HE. [ABSTRACT FROM AUTHOR]