A Systematic Review of Food Protein-Induced Enterocolitis Syndrome

Prattico, Catherine; Mulé, Pasquale; Ben‐Shoshan, Moshe

doi:10.1159/000529138

Cited by 6 publications

(1 citation statement)

References 49 publications

(144 reference statements)

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“…The natural history of FPIES to egg is not well known and di cult to characterize given the inconsistencies in timing of OFCs. The literature reports variable median age of tolerance acquisition from 18 to 63 months [11][12][13] . Within this large range, Sopo et al demonstrated earlier rate of resolution to cooked egg compared to raw egg and proposed a shorter duration between last reaction and OFC for cooked egg 9 .…”

Section: Discussionmentioning

confidence: 99%

Using the Canadian egg ladder in children with food protein-induced enterocolitis syndrome: a case series

Wong

Lavine

et al. 2023

Preprint

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Background Current management of food protein-induced enterocolitis syndrome (FPIES) involves strict avoidance of the offending food for 12 – 18 months, followed by oral food challenge (OFC) under physician supervision. OFCs are resource-intensive and there is a lack of a universal standardized protocol for FPIES. Prolonged avoidance may increase the risk of IgE-mediated allergy, particularly in atopic patients. Food ladders have shown success in promoting accelerated tolerance in patients with IgE-mediated allergy. Our case series evaluated the safety of use of the Canadian Egg Ladder in patients with mild-to-moderate FPIES to egg. Methods From May 2020 to November 2021, patients with mild-to-moderate FPIES to egg, defined as no history of lethargy or intravenous fluid administration, were started on the Canadian Egg Ladder. Instructions for advancing up the ladder were identical to using the Canadian Egg Ladder in patients with IgE-mediated allergy. Patients were followed every 3 – 6 months, at which time information was collected regarding progression up the ladder, symptoms while on treatment and interventions required. Treating allergists completed a survey to capture baseline demographic characteristics and prior tolerance to egg. Descriptive statistics were analyzed using MS Excel. Results Twenty-one patients with mild-to-moderate FPIES were started on the Canadian Egg Ladder. Median age at initiation of the ladder was 10 months (IQR, 9 – 11). Nineteen (90.5%) patients completed the ladder, tolerating a serving size amount of cooked egg, over a median duration of 7 month (IQR, 4-9 months). Four patients (19.0%) had mild symptoms including vomiting (9.5%), pallor (9.5%), belching (4.8%), irritability (4.8%) and small spit up (4.8%). In three of the four patients, symptoms were the result of accidental exposure to a higher step of the ladder. There were no reports of lethargy. No patients required health care presentation or intravenous fluid administration. No patients discontinued the ladder. Conclusions The Canadian Egg Ladder can safely guide the dietary advancement of egg-containing foods in patients with mild-to-moderate FPIES to egg, without the need for prolonged avoidance and resource-intensive OFCs.

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