Table 4 Predictability of Baked Egg Tolerance by Testing

Lemon-Mule et al. [19]

EW 15 mm = 60 % PPV

EW IgE 75 = >50 % PPV

N/A

OM IgE 50 = 90 % PPV

Ando et al. [41]

N/A

EW IgE 30.7 = 84 % PPV [moderate sensitivity]

EW IgE 7.38 kU_A/L

OM IgE 10.8 = 88 % PPV [moderate sensitivity]

OM IgE 4.40 kU_A/L

OM IgE 1.16 = 97 % NPV [moderate specificity]

Cortot et al. [26]

EW < 10 mm = 100 % NPV

EW IgE not significant

N/A

Lieberman et al. [25]

EW not significant

EW IgE 10 = 60 % PPV [poor sensitivity]

N/A

Caubet et al. [42]

N/A

EW IgE 26.2 = 43 % PPV [poor sensitivity]

EW IgE 2.6 kU_A/L

EW 0.78 = 97 % NPV [poor sensitivity]

OM IgE 3.3 kU_A/L

OM IgE 12.8 = 64 % PPV [poor sensitivity]

Tan et al. [27]

OM ≥ 11 mm = 100 % PPV [poor sensitivity]

N/A

Muffin <2 mm = 88 % NPV [poor specificity]

Bartnikas et al. [28]

EW <3 mm = 100 % NPV

EW IgE 9.65 = 59 % PPV [poor sensitivity]

OM IgE 0.35 kU_A/L

EW < 11 mm = >90 %NPV [moderate sensitivity and specificity]

OM IgE 3.38 = 42 % PPV [poor sensitivity]

EW IgE 6.00 kU_A/L

EW SPT 11 mm

Turner et al. [29]

EW ≥ 12 mm = LR 9.1 [poor sensitivity]

N/A

Raw egg ≥25 mm = LR 5.8 [very poor sensitivity]

Peters et al. [43]

EW > 11 mm = 82 % PPV

N/A