Table 1 Comparison of HealthNuts and Consortium of Food Allergy Research studies on the natural history of egg allergy [10, 32]
From: Debates in allergy medicine: baked egg and milk do not accelerate tolerance to egg and milk
CoFAR | HealthNuts | |
|---|---|---|
Baseline | ||
Sample size | 213 | 140 |
Age range baseline | 3-15 months (38 % >12 m) | 12 months |
Population | Subgroup of multi-centre observational study which recruited infants with a history of milk or egg allergy deemed at high risk of peanut allergy. | Subgroup of longitudinal population based cohort |
Definition of egg allergy at baseline | Positive OFC; or previous reaction and egg sensitisation (SPT > = 3 mm and/ or sIgE > = 0.35 kU/L); or eczema flare following egg ingestion and sIgE > 2 (95 % PPV) | Positive OFC and egg sensititsation (SPT > = 2 mm and/ or sIgE > = 0.35 kU/L) |
Gender (male) | 70 % | 61 % |
OFC at baseline | Some (but not specified how many) 13 % diagnosed based on eczema flare | All, irrespective of SPT |
Baked egg allergy phenotype | Parent-report of ingestion with or without reaction 6 months after recruitment | Baked egg OFC offered to all participants (parent-report in those who declined, 16 % of total) |
Eczema at baseline | 92 % | 63 % |
SPT at baseline | <5(24 %) | > = 4 mm 55 % |
> = 5 (76 %) | ||
sIgE at baseline | <2 (37 %) | > = 1.7 48 % |
2-10 (34 %) | ||
> = 10 (29 %) | ||
OFC / reaction symptoms at baseline | Eczema flare 13 % | Skin symptoms 79 % |
Skin symptoms 44 % | Other systems 21 % | |
Other systems 44 % | ||
Other food allergy | 52 % | 25 % |
Follow-up | ||
Determination of egg allergy resolution | OFC (45 %) or home introduction (55 %) | OFC irrespective of SPT (100 %) |
Resolution | 49 % | 47 % |
Age resolution | 72 months | 27 months |
Resolution among baked egg tolerant phenotype | 71 % | 54 % |
Resolution among baked egg allergic phenotype | 45 % | 13 % |
Resolution stratified by baked egg ingestion | No ingestion (45 %) | Frequent ingestion (61 %) |
Ingestion with reaction (57 %) | Infrequent ingestion (41 %) | |
Ingestion without reaction (71 %) | No ingestion (17 %) | |
SPT as a predictor of outcome | <5 vs >10 HR 1.995 95 % CI 1.23-3.24 | > = 4 mm OR 3.34 95 % CI 1.52-7.38, p 0.003 |
5- < 10 vs >10 HR 0.860 95 % CI 0.55-1.35 | ||
sIgE as a predictor of outcome | <2.0 vs >10 HR 3.874 95 % CI 2.25–6.66 | > = 1.7kU/L OR 29.46 95 % CI 8.86–97.92 p < 0.001 |
2–10 vs >10 HR 2.064 95 % CI1.19–3.59 | ||
Other predictors of outcome | Severity of baseline eczema egg reaction class, sex, IgG4, | Baked egg allergy and frequency of baked egg ingestion |
Other variables considered, not predictive | Baseline age, race, breastfeeding, other food allergy, asthma or rhinitis | Eczema, other food allergies, OFC symptoms and dose, FLG |