Phenotypes of persistent hen’s egg allergy in children and adolescents

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ÜNSAL H., Dal S. T., AKARSU A., ŞAHİNER Ü. M., UYSAL SOYER Ö., ŞEKEREL B. E.

Turkish Journal of Pediatrics, cilt.65, sa.1, ss.3-12, 2023 (SCI-Expanded, Scopus, TRDizin)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 65 Sayı: 1
  • Basım Tarihi: 2023
  • Doi Numarası: 10.24953/turkjped.2021.5417
  • Dergi Adı: Turkish Journal of Pediatrics
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, EMBASE, MEDLINE, Veterinary Science Database, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.3-12
  • Anahtar Kelimeler: Hen?s egg, allergy, atopic dermatitis, children, adolescents
  • Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
  • Hacettepe Üniversitesi Adresli: Evet

Özet

Background. Optimum management of food allergy (FA) includes consideration of co-allergies and multi-morbidities and tolerance assessment. Documentation of FA practices may pave the way for better practice. Methods. Patients aged 3-18 years, with persistent IgE-mediated hen’s egg allergy were reviewed. Results. A total of 102 children with a median age of 59 months (IQR= 40-84) (72.2% males) were included. All were diagnosed during infancy and the initial symptoms were atopic dermatitis (65.6%), urticaria (18.6%), and anaphylaxis (5.9%). Of the total population, 21 (20.6%) experienced anaphylaxis with hen’s eggs, and 79.4%, 89.2%, and 30.4% had multiple FAs (≥2 food categories), ever atopic dermatitis, and asthma, respectively. The most common co-allergies were tree nuts, cow’s milk, and seeds, respectively. From 52 heated egg yolk and 47 baked egg oral food challenges, 48 (92.3%) and 41 (87.2%) were found as tolerant, respectively. The baked egg nontolerant group had a greater egg white skin prick test diameter [9 mm (IQR: 6-11.5) vs. 6 mm (IQR: 4.5-9); (p=0.009)] and specific IgE [12.6 kU/L (IQR: 4.11-45.4) vs. 6.2 kU/L (IQR: 1.9-12.4) (p=0.009)], respectively. In the multivariate analysis, baked egg tolerance was more likely in those with egg yolk-tolerant subgroup (OR: 6.480, 95% CI: 2.524-16.638; p<0.001) and heated egg tolerance in those with baked egg tolerance (OR: 6.943, 95% CI: 1.554-31.017; p=0.011). Conclusions. Persistent hen’s egg allergy is characterized by multiple food allergies and age-related multi-morbidities. Baked egg and heated egg yolk tolerance were more likely to be considered in a subgroup with a high expectation for finding a way to eliminate their allergy.