Reduction Rate of Specific IgE Level as a Predictor of Persistent Egg Allergy in Children
10.4168/aair.2019.11.4.498
- Author:
Jong Deok KIM
1
;
Soo Yeon KIM
;
Eun Ji KWAK
;
In Suk SOL
;
Min Jung KIM
;
Yoon Hee KIM
;
Kyung Won KIM
;
Myung Hyun SOHN
Author Information
1. Department of Pediatrics, Severance Hospital, Institute of Allergy, Institute for Immunology and Immunological Diseases, Severance Biomedical Science Institute, Brain Korea 21 PLUS Project for Medical Science, Yonsei University College of Medicine, Seoul, Korea. kwkim@yuhs.ac
- Publication Type:Original Article
- Keywords:
Egg hypersensitivity;
immunoglobulin E;
egg white;
food allergy;
child
- MeSH:
Arachis;
Child;
Dermatitis, Atopic;
Diagnosis;
Egg Hypersensitivity;
Egg White;
Follow-Up Studies;
Food Hypersensitivity;
Humans;
Hypersensitivity;
Immunoglobulin E;
Immunoglobulins;
Infant;
Ovum;
Triticum
- From:Allergy, Asthma & Immunology Research
2019;11(4):498-507
- CountryRepublic of Korea
- Language:English
-
Abstract:
PURPOSE: Egg is the most common food allergen in infants. However, the natural course of egg allergy has not been fully elucidated. This study aimed to describe clinical characteristics and to identify prognostic factors associated with tolerance acquisition of immunoglobulin E (IgE)-mediated egg allergy in children.
