Clinical characteristics and causative food types of immediate-type cow's milk and egg white allergy in children.
10.4168/aard.2017.5.6.351
- Author:
Eunjoo LEE
1
;
Kyunguk JEONG
;
Ji Young LEE
;
Taek Ki MIN
;
Minji KIM
;
Hea Kyoung YANG
;
Hae Won LEE
;
Jihyun KIM
;
Kangmo AHN
;
Bok Yang PYUN
;
Sooyoung LEE
Author Information
1. Department of Pediatrics, Ajou University School of Medicine, Suwon, Korea. jsjs87@ajou.ac.kr
- Publication Type:Original Article
- Keywords:
Milk hypersensitivity;
Egg hypersensitivity;
Immediate hypersensitivity;
Anaphylaxis;
Child
- MeSH:
Anaphylaxis;
Cheese;
Child*;
Egg Hypersensitivity;
Egg White*;
Eggs;
Humans;
Hypersensitivity*;
Hypersensitivity, Immediate;
Medical Records;
Milk Hypersensitivity;
Milk*;
Ovum*;
Retrospective Studies;
Seoul;
Yogurt
- From:Allergy, Asthma & Respiratory Disease
2017;5(6):351-357
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
PURPOSE: The aim of this study was to evaluate the details of the clinical characteristics and food exposure types at the first symptom onset in immediate-type cow's milk allergy (CMA) and egg white allergy (EWA) in Korean children. METHODS: This study included children with immediate-type CMA (n=288) or EWA (n=233) with symptom onset time of 2 hours or less, who visited Samsung Medical Center, Ajou University Hospital, and Soonchunhyang University Seoul Hospital between September 2014 and August 2015. The details of clinical features and food exposure types at the first symptom onset were evaluated by retrospective medical record review using a standardized case report form. RESULTS: The median ages of first symptom onset were 10 months in CMA and 12 months in EWA. The most common types of exposure at the first symptom in CMA were formula milk (29.5%) and milk (29.5%), followed by cheese (17.7%) and yogurt (14.2%). The most common type of exposure in EWA was boiled eggs (35.6%), followed by rice/porridge/soup containing eggs (27.5%), pan-fried eggs (17.6%), and baked goods (9.9%). Cutaneous symptoms were most common in both CMA and EWA, and anaphylaxis was noticed in 36.1% and 30.3%, respectively. Baked goods containing milk or eggs also induced anaphylaxis. The symptom onset time was less than 30 minutes in the majority of patients and the most common place of occurrence was home in both CMA and EWA. CONCLUSION: This study provides comprehensive information on CMA and EWA, and therefore helps clinicians diagnose and guide appropriate food restriction in children with CMA and EWA.
