Daily baked egg intake may accelerate the development of tolerance to raw egg in egg-allergic children

Abstract

Recent studies suggest that egg-allergic children who tolerate baked egg (BE) are more likely to outgrow egg allergy than children that do not tolerate it. The question to be answered is whether regular ingestion of BE accelerates tolerance to other forms of egg (cooked and raw). Our aim was to determine if daily ingestion of BE would accelerate tolerance to raw egg in BE-tolerant patients compared to patients who tolerate BE at diagnosis but eliminated it from their diet and to patients who didn’t tolerate it. We performed a retrospective analysis of all children diagnosed of IgE-mediated egg allergy at the Pediatric Allergy Unit of the Complejo Hospitalario Universitario A Coruña, from 2008 to 2014. Seventy children were included. At diagnosis, 33 patients tolerated BE and kept its daily ingestion, 16 patients tolerated BE and were recommended to avoid it, and 21 patients didn’t tolerate it. Patients tolerating BE who kept daily ingestion achieved tolerance to raw egg significantly earlier (p < 0.05) than the other two groups.

Conclusion: Our data suggest that daily intake of BE in BE-tolerant children accelerates tolerance to raw egg.

What is Known:
It has been suggested that egg-allergic children who consume baked egg (BE) products on a regular bases are more likely to outgrow egg allergy than children that do not tolerate them
What is New:
Patients who tolerated BE on diagnosis and followed an exclusion diet show a similar evolution than patients who initially did not tolerate BE. Daily ingestion of BE seems to accelerates tolerance to raw egg

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Abbreviations

BE:

Baked egg

OFC:

Open food challenge

OM:

Ovomucoid

OVA:

Ovalbumin

SPT:

Skin prick test

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Authors

Contributions

Olinda Pérez-Quintero attended and followed up patients at our Allergy Unit. She also reviewed patients’ charts and she created the database. Oihana Martínez-Azcona also attended and followed up patients at our Allergy Unit. She reviewed patients’ charts as well and helped fulfil the database with patients’ data. Vanesa Balboa performed the statistical analysis. Leticia Vila attended and followed up patients at our Allergy Unit and supervised the present study.

Corresponding author

Correspondence to Leticia Vila.

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The authors declare that they have no conflicts of interest related to the manuscript contents.

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This article describes a retrospective study performed with human participants.

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Informed consent was obtained from all individual participants included in the study.

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Communicated by Nicole Ritz

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Pérez-Quintero, O., Martinez-Azcona, O., Balboa, V. et al. Daily baked egg intake may accelerate the development of tolerance to raw egg in egg-allergic children. Eur J Pediatr 179, 679–682 (2020). https://doi.org/10.1007/s00431-019-03488-4

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Keywords

  • Baked egg
  • Egg allergy
  • Raw egg
  • Tolerance
  • Children
  • Food allergy