Mayonnaise challenge test in children who used to avoid hen’s egg and became tolerant to one heated egg

Abstract

Few studies have investigated whether children who became tolerant to heated hen’s egg (HE) also could ingest mayonnaise using raw eggs. Since mayonnaise is used in various food items, it is important to clarify this issue for the risk assessment and improvement of the quality of life. In this study, subjects who had passed the 1/2 heated HE oral food challenge (OFC), and became to tolerant 1 heated HE, underwent 10 g mayonnaise OFC. Subjects who received oral immunotherapy were excluded. We analyzed subjects’background, laboratory data and the results of the mayonnaise OFC. One hundred three subjects underwent the mayonnaise OFC. Six subjects who received oral immunotherapy were excluded. Of the 97 subjects, 4 subjects (4%) were positive in the mayonnaise OFC. None of the subjects experienced anaphylaxis. One subjects had skin and gastrointestinal symptoms. Two subjects had only skin symptoms, and 1 subject had only gastrointestinal symptoms. Furthermore, among 35 subjects who had a past history of immediate reaction to HE, 2 (6%) were positive in the mayonnaise OFC. Among the subjects who became tolerant to 1 heated HE, the positive rate of the mayonnaise OFC was relatively low and the symptoms induced by the mayonnaise OFC were mild. Therefore, most individuals who can ingest 1 heated HE could be encouraged to consume the mayonnaise at home.