Skin prick test and development of tolerance in egg allergy

Caffarelli, Carlo; Ricò, Sonia; Varini, Margherita; Povesi-Dascola, Carlotta; Mastrorilli, Carla

doi:10.1111/pai.12625

Cited by 8 publications

(8 citation statements)

References 10 publications

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Section: Discussionmentioning

confidence: 99%

“…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 ]. Nevertheless, in this study, it was presumed that the minimization of false-positive rates would be beneficial for a confirmative diagnosis of food allergy [ 16 ].…”

Section: Discussionmentioning

confidence: 99%

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

et al. 2021

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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.

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Section: Discussionmentioning

confidence: 99%

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

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“…The usefulness of skin prick tests (SPT) in predicting the loss of clinical egg hypersensitivity has been studied. An Italian study showed that the negative conversion of a positive SPT over time was indicative of egg tolerance, compared with positive SPT persistence . In a Danish pediatric population, a decrease of IgE to egg white and to ovomucoid was associated with the acquisition of egg tolerance .…”

Section: Natural Historymentioning

confidence: 99%

“…57 Moreover, the IgE sensitization to panallergens can be used as predictor for cross-reactive allergy and as biomarker for disease severity. 58 62 In a Danish pediatric population, a decrease of IgE to egg white and to ovomucoid was associated with the acquisition of egg tolerance. 63 Conversely, in all cases with increased levels of IgE to ovomucoid, the rechallenge was positive.…”

Section: Biomarkers Of Disease Severitymentioning

confidence: 99%

Food allergy and atopic dermatitis: Prediction, progression, and prevention

Mastrorilli

Caffarelli

Hoffmann‐Sommergruber

2017

Pediatric Allergy Immunology

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The rising burden of allergic diseases in childhood requires a compelling need to identify individuals at risk for atopy very early in life or even predict the onset of food allergy and atopic dermatitis since pregnancy. The development and clinical phenotypes of atopic diseases in childhood depend on a complex interaction between genetic and environmental factors, such as allergen exposure, air pollution, and infections. Preventive strategies may include avoidance measures, diet supplements, and early complementary food introduction. Overall, the management of allergic diseases has been improving to date toward a patient's tailored approach. This review will cover the current understanding of risk factors, prediction, and management of food allergy and atopic dermatitis in childhood and discuss how these may contribute to the modification of the natural history of food allergy and atopic dermatitis.

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“…There have been some reports that cow’s milk allergy or food allergy may hamper COVID-19 vaccination as it happens for other vaccines for infectious diseases. This may be a problem especially in children since cow’s milk and egg tolerance often develops before adulthood [ 12 ]. Our aim is to understand from current experiences whether the administration of COVID-19 vaccine in children with cow’s milk or food allergy can be risky and whether it may be necessary to take precautions.…”

Section: Introductionmentioning

confidence: 99%

COVID-19 Vaccines in Children with Cow’s Milk and Food Allergies

Liotti

Bianchi

Bottau³

et al. 2021

Nutrients

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The COVID-19 pandemic is the most challenging global health crisis of our times. Vaccination against COVID-19 plays a key role to control the current pandemic situation. The risk of allergic reactions to new COVID-19 vaccines is low. However, there is a debate on the safety in allergic patients following post marketing findings by different agencies. Our aim is to understand from current experiences whether children with cow’s milk or food allergy are at higher risk than a general population for allergic reactions to COVID-19 vaccines. Current data indicate that patients with a history of allergy to cow’s milk or other foods, even if severe, should receive COVID-19 vaccine in a setting with availability of treatments for anaphylactic reactions and under medical supervision. Recipients should be discharged after a protracted observation period of 30 min if no reaction developed.

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Skin prick test and development of tolerance in egg allergy

Cited by 8 publications

References 10 publications

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

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

Food allergy and atopic dermatitis: Prediction, progression, and prevention

COVID-19 Vaccines in Children with Cow’s Milk and Food Allergies

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