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Related Experiment Video

Updated: Jan 19, 2026

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Baked egg tolerance: is it possible to predict?

Lisis Karine Vilar1, Pedro Rocha Rolins Neto1, Mariana Amorim Abdo1

  • 1Universidade Federal de Uberlândia (UFU), Hospital de Clínicas, Departamento de Pediatria, Setor de Alergia e Imunologia, Uberlândia, MG, Brazil.

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|September 13, 2019
PubMed
Summary
This summary is machine-generated.

Many children with IgE-mediated egg allergy can tolerate extensively baked eggs. Standard allergy tests, like skin prick tests and serum IgE, could not predict baked egg tolerance in this study.

Keywords:
Alergia a ovoEgg allergyIgEImmunological toleranceSkin testsTestes cutâneosTolerância imunológica

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Area of Science:

  • Allergy and Immunology
  • Clinical Nutrition
  • Pediatric Gastroenterology

Background:

  • Egg allergy is a common food allergy in children.
  • Oral immunotherapy and early introduction of allergenic foods are emerging strategies.
  • Baked egg tolerance is a frequent observation in egg-allergic individuals.

Purpose of the Study:

  • To determine the frequency of baked egg tolerance in patients with IgE-mediated egg allergy.
  • To evaluate the predictive value of skin prick tests (SPT) and specific serum IgE for baked egg tolerance.
  • To assess the utility of oral food challenge (OFC) in diagnosing baked egg tolerance.

Main Methods:

  • Cross-sectional study involving 42 patients diagnosed with egg allergy.
  • Performed SPT with various egg preparations (raw, boiled, muffin, ovalbumin, ovomucoid).
  • Measured specific IgE levels to egg white, ovalbumin, and ovomucoid.
  • Conducted OFC using extensively baked egg in a wheat matrix.

Main Results:

  • 66.6% of patients successfully tolerated extensively baked egg during OFC.
  • No significant differences in age, gender, or other allergies were found between tolerant and non-tolerant groups.
  • SPT and specific IgE levels did not reliably predict baked egg tolerance.

Conclusions:

  • A high proportion of egg-allergic patients exhibit tolerance to extensively baked eggs.
  • Current allergy diagnostic markers (SPT, specific IgE) are poor predictors of baked egg tolerance.
  • OFC is crucial for confirming baked egg tolerance, enabling early dietary introduction and improving quality of life.