Diagnostic values for egg white specific IgE levels with the skin prick test in Turkish children with egg white allergy

Nacaroğlu, Hikmet Tekin; Erdem, Semiha Bahçeci; Karaman, Sait; Dogan, Done; Karkıner, Canan Şule Ünsal; Kanık, Esra Toprak; Can, Demet

doi:10.1016/j.aller.2016.10.018

Cited by 8 publications

(10 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A previous study showed that for all age groups, the value of 5 mm for an SPT was found to be significant with a 96.4% positive predictive value (PPV) and 97.8% specificity. 26 Another study performed in 5,276 infants showed SPT thresholds with 95% PPVs for food allergy were 8 mm or greater for peanut (95% CI, 7-9 mm), 4 mm or greater for egg (95% CI, 3-5 mm), and 8 mm or greater for sesame (95% CI, 5-9 mm). 27 A further study showed the predictive decision point for an egg white wheal was 9.5 mm, for a milk wheal was 9.5 mm, and for a wheat wheal was 6.5 mm, but their highest accuracy rates were low at 25.8%, 26.8%, and 34.4%, respectively.…”

Section: Discussionmentioning

confidence: 98%

Food sensitization and food allergy in allergic Thai patients from a tertiary care center in Thailand

2022

Asian Pac J Allergy Immunol

View full text Add to dashboard Cite

Background: A skin prick test (SPT) and food challenge test (OFC) are useful in identification of food sensitization and food allergy.Objective: To evaluate food allergen sensitization by SPT and food allergy by OFC in allergic Thai patients Methods: SPTs for common food allergens were performed on allergic patients at Siriraj Hospital, Bangkok, Thailand, from 2011 to 2015. An OFC was performed in positive food SPT patients with informed consent.Results: SPTs to food were positive in 539 (20%) out of 2,678 allergic patients (73.8% were < 10 years old). Crab was the most common sensitized food in each year of the study period. In patients aged < 1 year, the most common sensitized foods were egg white (23.8%) and wheat (22.2%), while shrimp was for patients aged > 10 years (25%). A positive OFC was found in 29 (26.1%) out of the 111 OFCs performed (9.1% in patients with asthma, 28.6% in allergic rhinitis and 26.3% in food allergy). Positive OFCs were found for 60% of the crab, 35.7% of the egg yolk, and 31% of the cow's milk OFCs. Compared to OFC, SPT showed high specificity (71%-100%) but low sensitivity (0%-40%). The percentage of sensitization to egg white, egg yolk, wheat, soy, and peanut significantly increased (p < 0.05) from 2011 to 2015. Conclusion:The sensitization to egg white, egg yolk, wheat, soy, and peanut significantly increased and crab was the most common sensitized food. Food allergy in patients with allergic rhinitis was as common as in patients diagnosed food allergy.

show abstract

Section: Discussionmentioning

confidence: 98%

Food sensitization and food allergy in allergic Thai patients from a tertiary care center in Thailand

2022

Asian Pac J Allergy Immunol

View full text Add to dashboard Cite

show abstract

“…Although the criteria for SPT results used for the interpretation of sensitization vary in the literature [1, 13,14], a mean wheal diameter greater than 3 mm in relation to that of the negative control is commonly interpreted as the occurrence of sensitization [15].…”

Section: Discussionmentioning

confidence: 99%

“…These factors are believed to have increased the quality of the diagnosis in the current study. Furthermore, our method has a higher accuracy than the methods used in previous studies that examined the specificity of SPT with HEw in patients of similar age groups [13,14]. Although the cutoff value of SPT results was used as a criterion for performing the OFC, this criterion may not be suitable for pediatric patients and should be modified depending on the age and the guardians' preferences, which is reflective of real-world clinical practices.…”

Section: Discussionmentioning

confidence: 99%

A Preliminary Study on Cross-Reactivity of Heat-Treated Quail and Hen’s Egg White Proteins in Young Children

et al. 2021

View full text Add to dashboard Cite

We investigated the effects of different types of heat treatments on hen’s egg white (HEw) and quail egg white (QEw) proteins and their cross-reactivity in young children. Crude extracts of raw and water-boiled HEw and QEw and commercially developed stone-baked HEw were prepared. Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) was then performed. Patients diagnosed with HEw allergy were enrolled, and pooled sera were tested with each extract in an enzyme-linked immunosorbent assay (ELISA)-inhibition test. A skin prick test (SPT) and oral food challenge (OFC) were also performed. The median age of 12 patients was 2.5 years. SDS-PAGE results revealed strongly stained bands for the ovomucoid of boiled HEw and QEw, while stone-baked HEw displayed remarkable changes for all protein fractions. In the ELISA-inhibition test, pre-incubation of the sera led to a profound decrease, moderate decrease, and minimal decrease in the amount of IgE binding to boiled and raw HEw, boiled and raw QEw, and stone-baked HEw proteins, respectively. SPTs and OFC demonstrated cross-reactivity values of 41.7% (5/12) and 16.7% (2/12) for boiled QEw and stone-baked HEw, respectively. We observed moderate cross-reactivity between QEw and HEw. Boiling had a limited effect on altering egg allergenicity. Commercially developed, stone-baked HEw can be an alternative food for children with HE allergy.

show abstract

“…On the other hand, studies have shown that serum egg sIgE values correlate with oral food provocation test results and 95% positive predictive values for egg sIgE levels have been determined. It has been shown that an egg white sIgE level ≥ 7 kU/L has a 95% positive predictive value for positive provocation in children older than 2 years, and ≥ 2kU/L has a 95% positive predictive value in children 2 years or younger (12). Since the egg-specific IgE value (7 kU/L) of our patient at the age of 13 months was above the predictive value, no food provocation test was performed.…”

Section: Discussionmentioning

confidence: 81%

Garlic Allergy: A Rare Cause of Anaphylaxis in Infants

Nacaroğlu¹,

Ayman²,

Çelebi³

2020

Asthma Allergy Immunol

View full text Add to dashboard Cite

Food allergy is seen in 5-10 % of the children in developed countries but garlic allergy is a rare condition. A case having anaphylaxis after consumption of garlic is presented in this report. After the history of consumption of yoghurt flavored with garlic, the 16-month-old male patient presented to the emergency room with diffuse erythema and itching on his body, swelling on the eye lids and lip, vomiting, cough and wheezing complaints, and was intervened with the diagnosis of anaphylaxis. Six weeks after the anaphylaxis episode with garlic, the result of the skin prick test with raw garlic was positive (11x8 mm induration). The garlic serum IgE level was determined as 11 kU/L. Patients with garlic allergy should be informed about cross-reactions in terms of other food such as onion, leek and asparagus which are in the same family (Liliaceae family). Although is a rare condition, this case is presented to emphasize the probability of anaphylaxis due to garlic consumption.

show abstract

Diagnostic values for egg white specific IgE levels with the skin prick test in Turkish children with egg white allergy

Abstract: Along with the determination of the diagnostic values of communities, the rapid and accurate diagnosis of the children with a food allergy will be ensured, and the patient follow-up will be made easier.

Cited by 8 publications

References 19 publications

Food sensitization and food allergy in allergic Thai patients from a tertiary care center in Thailand

Food sensitization and food allergy in allergic Thai patients from a tertiary care center in Thailand

A Preliminary Study on Cross-Reactivity of Heat-Treated Quail and Hen’s Egg White Proteins in Young Children

Garlic Allergy: A Rare Cause of Anaphylaxis in Infants

Contact Info

Product

Resources

About