Heated egg yolk challenge predicts the natural course of hen’s egg allergy: a retrospective study

Table 2 Results of logistic regression analyses for persistent allergy to hen’s egg at 36 months

		Univariate		Multivariate 1		Multivariate 2 (n = 159^a)		Multivariate 3 (n = 179^a)
Variable		Odds ratio (95 % CI)	p value	Odds ratio (95 % CI)	p value	Odds ratio (95 % CI)	p value	Odds ratio (95 % CI)	p value
First EYSEW OFC	EYSEW reactive	5.5 (1.8–16.6)	0.003^*	4.6 (1.4–15.0)	0.010^*	5.6 (1.5–20.0)	0.009^*	3.7 (1.1–12.7)	0.037^*
	EYSEW tolerant	1.0		1.0		1.0		1.0
Baseline egg white sIgE	per tenfold increase	3.9 (1.5–10.2)	0.005^*	3.3 (1.3–8.7)	0.013^*
Baseline egg yolk sIgE (n = 159^a)	per tenfold increase	3.6 (1.3–9.5)	0.012^*			3.6 (1.3–10.0)	0.014^*
Baseline ovomucoid sIgE (n = 179^a)	per tenfold increase	2.9 (1.4–5.9)	0.005^*					2.7 (1.3–5.6)	0.009^*

CI confidence interval, EYSEW OFC heated egg yolk slightly contaminated with egg white oral food challenge, EYSEW tolerant participants who passed the first EYSEW OFC, EYSEW reactive participants who failed the first EYSEW OFC, sIgE specific immunoglobulin E
^* p values < 0.05
^aFor multivariate logistic regression analyses, participants who did not undergo baseline egg yolk sIgE (n = 38) or baseline ovomucoid sIgE (n = 18) were excluded

ISSN: 1939-4551