ArticleAllergy, asthma & immunology research2021
Home-Based Up-Dosing in Build-Up Phase of Oral Immunotherapy of Egg Allergy Is Safe and Feasible in Real-World Practice.
Article in Allergy, asthma & immunology research, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 15 citations in OpenAlex.
- Parent perspectives on guided self-care approaches to ensure timely access to therapy in infants with food allergy.Allergy, asthma, and clinical immunology : official journal of the Canadian Society of Allergy and Clinical Immunology · 2026Article
- Oral Immunotherapy Should Play a Key Role in Preschool Food Allergy Management.Clinical and experimental allergy : journal of the British Society for Allergy and Clinical Immunology · 2025Review
- Effects of Food Processing on Allergenicity.Current allergy and asthma reports · 2025Review
- Ingestion of egg white after acquisition of oral tolerance with heated egg white in OVA-sensitized mice caused severe allergic symptoms.Bioscience of microbiota, food and health · 2025Article
- Safety and Feasibility of Peanut, Tree Nut, and Sesame Oral Immunotherapy in Infants and Toddlers in a Real-World Setting.The journal of allergy and clinical immunology. In practice · 2025Article
- Trends in food allergen immunotherapy in Korea after changed national regulations.Clinical and experimental pediatrics · 2024Article
- Practical issues of oral immunotherapy for egg or milk allergy.Clinical and experimental pediatrics · 2024Article
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Authors and funding
10 authors at 6 institutions in 2 countries.
Funding
Abstract
Oral immunotherapy (OIT) has emerged to build sustained unresponsiveness or tolerance in patients with egg allergy. However, it is important to increase compliance and ensure safety because OIT requires an extended period of time and has a risk of side effects like anaphylaxis. We aimed to show the feasibility and safety of OIT during the build-up phase using a home-based, up-dosing method in children with egg allergy. Sixteen patients aged 4 to 12 years with egg allergy were enrolled. Patients increased the dose of boiled egg white (EW) by 5% per day at home and 25% per month at the hospital, with a target dose of 40 g of boiled EW (4.0 g of EW proteins). A historical control group (n = 16) was matched for age, sex, and clinical characteristics for comparisons with the OIT group. Oral food challenge (OFC) tests were performed after completing the build-up phase. In the OIT group, 93.8% (15/16) of patients achieved desensitization, with only 1 patient discontinuing OIT before the maintenance phase due to repeated allergic reactions. Mild allergic reactions and anaphylaxis occurred in 12 (75.0%) and 2 patients (12.5%), respectively. However, there were no significant adverse reactions such as serious anxiety or life-threatening events that required discontinuation of treatment. On the contrary, only 1 patient (6.3%) in the control group passed an OFC of 40 g of boiled EW during the same period (
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