Safety of baby food containing ovomucoid-reduced egg white for atopic dermatitis infants and children without previous egg white exposure

Abstract

 Background : Infants with atopic dermatitis have a high risk of having egg allergy. In this study, safety of baby food containing ovomucoid-reduced egg white for infants and children with atopic dermatitis was evaluated.

 Methods : Using a bottle of baby food containing ovomucoid-reduced egg white, an open oral food challenge test was conducted on infants and children with atopic dermatitis and without previous exposure to egg white.

 Results : Forty-six subjects [24 boys, 22 girls ; median age 10.0 months (9-12 months) ] were included in the study. The median egg white-specific IgE levels (10.1 U_A/ml), median ovomucoid-specific IgE levels (0.21 U_A/ml), and median serum thymus and activation-regulated chemokine (1553 pg/ml) were examined. Forty-three subjects (93.4%) could ingest a complete bottle of baby food without any allergic reactions. Although three subjects displayed a slight skin symptom, they could ingest a complete bottle of baby food without any symptoms in a retest.

 Conclusion : It is suggested that baby food containing ovomucoid-reduced egg white is safe for infants and children with atopic dermatitis. The oral food challenge test for infants and children with high levels of ovomucoid-specific IgE needs to be conducted in the future.