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Published on: May 31, 2021
Matrix effect on baked egg tolerance in children with IgE-mediated hen's egg allergy
Stefano Miceli Sopo1, Monica Greco1, Barbara Cuomo2
1Department of Paediatrics, Allergy Unit, Agostino Gemelli Hospital, Sacred Heart Catholic University, Rome, Italy.
Background:
Children with IgE-mediated hen's egg allergy (IgE-HEA) often tolerate baked egg within a wheat matrix.
Objective:
To evaluate the influence of wheat matrix and the effects of little standardized cooking procedures on baked egg tolerance.
Methods:
Fifty-four children with IgE-HEA were enrolled. They underwent prick-by-prick (PbP) tests and open oral food challenges (OFC) performed with baked HE within a wheat matrix (a home-made cake, locally called ciambellone), baked HE without a wheat matrix (in the form of an omelet, locally named frittata) and boiled HE. Three months after passing ciambellone OFC, parents were asked to answer a survey.
Results:
About 88% of children tolerated ciambellone, 74% frittata, and 56% boiled HE. Negative predictive value of PbP performed with ciambellone, frittata, and boiled HE was 100%. No IgE-mediated adverse reactions were detected at follow-up carried out by the survey.
Conclusions:
Wheat matrix seemed to be relevant only in few cases. If our results will be confirmed by larger studies, a negative PbP with ciambellone, frittata, or boiled HE will allow patients with IgE-HEA to eat these foods without undergoing OFC. Moreover, our study showed that very strict standardized cooking procedures do not seem to be essential, to guarantee tolerance toward baked HE.
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