2017 Volume 31 Issue 5 Pages 705-713
Objective : The purpose of this study is to provide an index for the egg-related IgE antibody in order to perform test intake at home with the heated hen’s egg yolks safely.
Subject and method : In this retrospective study, medical records of 106 patients who underwent oral food challenge (OFC) for heated hen’s egg yolk from December, 2010 to October, 2016 were examined. We analyzed hen’s egg yolk, hen’s egg white, and ovomucoid (OVM) specific IgE levels respectively, and the outcome of the OFC.
Results : Eighty-six patients were OFC negative and 14 patients were positive. We defined the cut-off value of the IgE level which were considered safe to prosecute test intake at home as ‘safety prognostic value (SPV) ’ where the negative predictive value (NPV) was more than 95%. The SPV and NPV of the entire subjects for hen’s egg yolk, hen’s egg white, and OVM were 1.61 UA/ml ; 94.6%, 5.62 UA/ml ; 96.7%, 5.06 UA/ml ; 95.6%, respectively.
Conclusion : We were able to obtain SPV for children with egg allergy which could be used as an index to perform test intake at home safely.
