Table 1 Baseline characteristics of the participants with hen’s egg allergy
From: Heated egg yolk challenge predicts the natural course of hen’s egg allergy: a retrospective study
Characteristic | All participants (n = 197) Med (IQR) or n (%) b | EYSEW tolerant (n = 179) Med (IQR) or n (%) | EYSEW reactive (n = 18) Med (IQR) or n (%) | p valuea |
|---|---|---|---|---|
Age (months), median (range) | 18.3 (12.1–23.8) | 18.2 (12.1–23.8) | 19.0 (12.3–23.4) | 0.296 |
Male | 113 (57.4) | 101 (56.4) | 12 (66.7) | 0.402 |
Anaphylaxis due to hen’s egg | 20 (10.2) | 19 (10.6) | 1 (5.6) | 0.431 |
Other food allergy | 122 (61.9) | 112 (62.6) | 10 (55.6) | 0.559 |
History of eczema | 163 (82.7) | 146 (81.6) | 17 (94.4) | 0.144 |
Asthma | 4 (2.0) | 4 (2.2) | 0 (0.0) | 0.680 |
Total IgE (kUA/L) | 67.0 (30.3–181.8) | 62.0 (30.0–149.3) | 113.0 (39.0–217.3) | 0.291 |
(n = 196) | (n = 178) | (n = 18) | ||
Egg white sIgE (kUA/L) | 6.6 (2.6–15.3) | 5.8 (2.5–14.3) | 12.4 (3.2–34.3) | 0.139 |
Egg yolk sIgE (kUA/L) | 0.96 (0.15–2.3) | 0.96 (0.15–2.2) | 0.97 (0.56–3.0) | 0.495 |
(n = 159) | (n = 144) | (n = 15) | ||
Ovomucoid sIgE (kUA/L) | 2.1 (0.15–7.1) | 2.0 (0.15–6.7) | 3.0 (0.89–17.7) | 0.168 |
(n = 179) | (n = 162) | (n = 17) |