ArticleAllergy & rhinology (Providence, R.I.)2015
Ovomucoid specific immunoglobulin E as a predictor of tolerance to cooked egg.
Article in Allergy & rhinology (Providence, R.I.), 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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The trial behind it
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Who cites it
8 citing papers in PubMed, 12 citations in OpenAlex.
- Egg-specific IgE and basophil activation but not egg-specific T-cell counts correlate with phenotypes of clinical egg allergy.The Journal of allergy and clinical immunology · 2018Trial
- Factors predicting tolerance of egg allergy.The journal of allergy and clinical immunology. Global · 2026Article
- Clinical Significance of Egg Sensitization in Pediatric Food Protein-Induced Enterocolitis Syndrome to Hen's Egg.The journal of allergy and clinical immunology. In practice · 2025Article
- Basophil activation test as predictor of severity and threshold of allergic reactions to egg.Allergy · 2024Article
- Hen's egg ladder: Therapy option for the gradual introduction of hen's eggs in cases of hen's egg allergy.Allergologie select · 2024Review
- Update of the S2k guideline on the management of IgE-mediated food allergies.Allergologie select · 2021Article
- Improving Diagnostic Accuracy in Food Allergy.The journal of allergy and clinical immunology. In practice · 2021Review
- Component-Resolved Diagnosis in Food Allergies.Medicina (Kaunas, Lithuania) · 2019Review
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
Abstract
backgroundOvomucoid is the dominant allergen in hen's egg. Although several studies evaluated the utility of ovomucoid specific immunoglobulin E (sIgE) levels in predicting baked (e.g., muffin or cupcake) or raw egg food challenge outcomes, studies that evaluated ovomucoid sIgE as a predictor of cooked egg (e.g., scrambled or hard boiled) challenge outcomes are limited.
objectiveTo determine the relation of ovomucoid sIgE levels with cooked egg food challenge outcomes.
methodsA retrospective review of 44 children who underwent cooked egg food challenge and who had the ovomucoid sIgE level measured.
resultsThirty-six of 44 children (81.8%) passed cooked egg challenge. The ovomucoid sIgE level predicted cooked egg challenge outcome (passed median, <0.35 kU/L [range, <0.35-0.64 kU/L]; failed median, 0.40 kU/L [range, <0.35-3.13 kU/L]; p = 0.004). Ovomucoid sIgE levels correlated with egg white (EW) sIgE levels (Spearman correlation coefficient, 0.588; p < 0.001). Receiver operating characteristic curve analysis of ovomucoid and EW sIgE demonstrated areas under the curve of 0.711 and 0.766, respectively. No significant difference was observed among those immunologic parameters in their abilities to predict cooked egg challenge outcome (p = 0.559).
conclusionThe ovomucoid sIgE level may be helpful in predicting cooked egg challenge outcomes. However, our study did not support a role for ovomucoid sIgE replacing EW sIgE testing in evaluating egg allergy.
Identifiers
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.