Clinical and immunological profile of children aged 5–9 years with persistent egg allergy before oral immunotherapy with egg. A multicenter, randomized controlled trial of the Spanish Society of Pediatric Allergy, Asthma and Clinical Immunology (SEICAP)

• L. Echeverria ^[2] ; M.F. Martin-Muñoz ^[4] ; C. Martorell ^[3] ; M.T. Belver ^[4] ; E. Alonso Lebrero ^[1] ; L. Zapatero ^[1] ; V. Fuentes ^[1] ; M. Piqué ^[5] ; A. Plaza ^[5] ; C. Muñoz ^[6] ; A. Martorell ^[3] ; C. Blasco ^[7] ; B. Villa ^[7] ; C. Gómez ^[8] ; S. Nevot ^[8] ; J.M. García ^[9] ; R. Madero ^[4]
  1. [1] Hospital General Universitario Gregorio Marañón

     Hospital General Universitario Gregorio Marañón

     Madrid, España

     
  2. [2] Severo Ochoa University Hospital, Leganés
  3. [3] Valencia University General Hospital
  4. [4] La Paz University Hospital, Madrid
  5. [5] San Juan de Dios Hospital, Barcelona
  6. [6] Carlos Haya Hospital, Málaga
  7. [7] Vall Hebrón Hospital, Barcelona
  8. [8] Fundación Althaia San Juan de Dios Hospital, Sabadell
  9. [9] Cruces Hospital Hospital, Bilbao

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• Localización: Allergologia et immunopathologia: International journal for clinical and investigate allergology and clinical immunology, ISSN-e 1578-1267, ISSN 0301-0546, Vol. 46, Nº. 5, 2018, págs. 415-420
• Idioma: inglés
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• Resumen

  • Background In children with egg protein allergy (EA), the probability of overcoming the allergy decreases with age, and the possibility of suffering severe adverse reactions as a consequence of dietetic transgressions results in worsened quality of life. One treatment option in such cases is oral immunotherapy (OIT) with foods.

    Methods We present a cohort of children with EA scheduled for OIT with pasteurized raw egg white, describing their clinical and allergic characteristics before the start of OIT.

    Results The median age was six years, and 93% of the patients also suffered other allergies (58% asthma and 38.6% allergy to more than two food groups). In the last year, 14.8% had suffered a severe reaction due to dietetic transgression with egg. The median IgE specific of egg white titer was 38.5kU/l. A double-blind placebo-controlled food challenge with cooked egg white was performed, and if the test proved positive, it was repeated with pasteurized raw egg white. The mean symptoms-provoking dose was 1.26g and 0.55g for cooked egg white and raw egg white, respectively. An IgE specific of ovomucoid titer of <2.045kU/l differentiated those patients that tolerated cooked egg white.

    Conclusions OIT with egg is regarded as an option in patients with persistent egg allergy. In the previous challenge test, an IgE specific of ovomucoid titer of <2.045kU/l differentiates those patients that tolerate cooked egg white.