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A longitudinal study of resolution of allergy to well-cooked and uncooked egg.

机译:对煮熟和未煮鸡蛋过敏的解决方案的纵向研究。

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BACKGROUND: Egg allergy is common and although resolution to uncooked egg has been demonstrated, there is lack of evidence to guide reintroduction of well-cooked egg. OBJECTIVES: To examine the rate of resolution to well-cooked, compared with uncooked egg in children, and safety of egg challenges. METHOD: A longitudinal study of egg-allergic children from 2004 to 2010, who underwent challenge with well-cooked and if negative, uncooked egg. Participants underwent repeat annual challenges and egg-specific IgE measurement. RESULTS: One hundred and eighty-one open egg challenges were performed in 95 children whose median age of allergy onset was 12 months. Fifty-three of 95 (56%) had at least one annual repeat challenge. Pre-study historical reactions occurred to baked egg in five (5%), lightly cooked in 58 (61%) and uncooked in nine (9%); respiratory reactions occurred in 11 (12%) and seven (7%) had anaphylaxis; adrenaline was used during five reactions. There were 77 well-cooked and 104 uncooked egg challenges. Tolerance was gained twice as rapidly to well-cooked than uncooked egg (median 5.6 vs. 10.3 years; P<0.0001) and continued to 13 years; hazard ratio 2.23 (95% confidence interval 1.6-3.9). Nearly 1/3 had resolved allergy to well-cooked egg at 3 years and 2/3 at 6 years. Of 28/77 (37%) positive well-cooked egg challenges, 65% had cutaneous symptoms, 68% gastrointestinal and 39% rhinitis, with no other respiratory reactions. Adrenaline was not required. CONCLUSIONS AND CLINICAL RELEVANCE RESOLUTION: of egg allergy takes place over many years, with children outgrowing allergy to well-cooked egg approximately twice as quickly as they outgrow allergy to uncooked egg. There were no severe reactions to well-cooked egg challenge, and adrenaline was not required. Our data support initiation of home reintroduction of well-cooked egg from 2 to 3 years of age in children with previous mild reactions and no asthma. Resolution continues to occur in older children, so that despite an earlier positive challenge, attempts at reintroduction should be continued.
机译:背景:鸡蛋过敏很常见,尽管已证明可以解决未煮鸡蛋的问题,但仍缺乏指导重新煮熟的鸡蛋的证据。目的:研究与未煮过的鸡蛋相比,儿童煮熟后的分辨率以及鸡蛋攻击的安全性。方法:对2004年至2010年对鸡蛋过敏的儿童进行的纵向研究,这些儿童接受了煮熟的鸡蛋(如果为阴性)的未煮鸡蛋的挑战。参加者每年都要重复挑战并进行鸡蛋特异性IgE测量。结果:95位中位发病年龄为12个月的儿童进行了181次开放鸡蛋挑战。 95个中的53个(56%)至少每年重复一次挑战。研究前的历史反应发生在五个(5%)烤鸡蛋中,在58个(61%)的鸡蛋中煮熟,在九个(9%)的鸡蛋中未煮熟。有11例(12%)发生呼吸系统反应,有7例(7%)发生过敏反应;在五个反应中使用肾上腺素。有77个煮熟的鸡蛋和104个未煮鸡蛋的挑战。完全煮熟后的耐受性比未煮过的鸡蛋快两倍(中位数5.6比10.3年; P <0.0001),持续到13年。危险比2.23(95%置信区间1.6-3.9)。 3岁时将近1/3的人对煮熟的鸡蛋过敏,而6岁时已将2/3的人分辨为过敏。在28/77(37%)煮熟的鸡蛋阳性阳性挑战中,有65%有皮肤症状,有68%胃肠道和39%鼻炎,没有其他呼吸道反应。不需要肾上腺素。结论和临床相关性解决方案:鸡蛋变态反应发生了很多年,儿童对煮熟的鸡蛋变态反应的过敏性增长速度比对未煮过的鸡蛋变态反应的敏感性快两倍。煮熟的鸡蛋刺激没有严重反应,不需要肾上腺素。我们的数据支持对先前有轻度反应且没有哮喘的儿童从2到3岁开始在家中重新引入煮熟的鸡蛋。年龄较大的儿童仍会解决问题,因此尽管早先有积极的挑战,仍应继续尝试重新引入。

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