Comparative Safety of Baked Egg, Egg Yolk, and Egg White in Young Children with Egg Allergy.

ABSTRACT:

Introduction

Baked egg (BE) is generally well tolerated by children with egg allergy, and heated egg yolk (EY) is considered less allergenic than egg white (EW). Although these findings suggest that both BE and EY may be safer options for reintroduction, no studies have directly compared their safety with each other or with heated EW. This study aimed to compare the safety of oral food challenge (OFC) for reintroducing BE, EY, and EW in children with egg allergy.

Methods

We retrospectively analyzed data from patients who underwent OFCs with BE, EY, or EW at the Department of Allergy, Kanagawa Children's Medical Center, between 2014 and 2024. Only patients with a history of acute IgE-mediated allergic reactions (within 2 h of egg ingestion), an EW-specific IgE level ≥0.35 UA/

SUBMITTER: Ohara Y 

PROVIDER: S-EPMC12503802 | biostudies-literature | 2025 Sep

REPOSITORIES: biostudies-literature