ArticleThe journal of allergy and clinical immunology. In practice2025
Clinical Significance of Egg Sensitization in Pediatric Food Protein-Induced Enterocolitis Syndrome to Hen's Egg.
Article in The journal of allergy and clinical immunology. In practice, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed.
- Acute tree nut-triggered food protein-induced enterocolitis syndrome in two infants: a case report.Frontiers in allergy · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
Abstract
backgroundHen's egg, a common IgE-mediated food allergen, is an increasingly common food protein-induced enterocolitis syndrome (FPIES) trigger. Atypical FPIES is defined as detectable IgE to the food causing FPIES.
objectiveTo evaluate clinical characteristics, natural history, baked egg tolerance, and FPIES challenge outcomes based on allergic sensitization status in patients with egg FPIES.
methodsThis retrospective, dual-center cohort study examined children with the diagnosis of egg FPIES by an allergist. We reviewed charts for reaction characteristics, atopic history, allergic sensitization to egg, baked egg tolerance, and food reintroduction outcomes.
resultsOf 153 patients with FPIES, 124 underwent egg allergy testing and 56 (36.6%) were sensitized to egg. Skin testing and food reintroduction varied based on practice and patient preferences. Of 48 patients who introduced baked egg, 30 (62.5%) tolerated it after a median of 20.5 months (interquartile range, 13.25-33 months) of avoidance. Including those tolerating baked egg at presentation, 22.9% incorporated baked before unbaked egg. Sensitization did not delay tolerance but was linked to a higher risk of immediate hypersensitivity during reintroduction. IgE-mediated symptoms were evident during reintroductions in sensitized patients but were absent in non-sensitized and untested patients. The overall phenotype switch rate from FPIES to IgE food allergy was at least 9.2%. Concomitant IgE-mediated food allergy to other foods was more common among sensitized patients.
conclusionsOur data suggest that testing for allergic sensitization to egg may help stratify patients with FPIES at risk for future IgE-mediated symptoms. Future prospective studies should evaluate the optimal timing and predictive value of skin testing in patients with FPIES and the utility of introducing baked egg in patients with egg FPIES.
Indexed as
Identifiers
What OpenQuestion holds
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.