Abstract：
BACKGROUND: Food allergies represent a growing public health concern, particularly among children. This study aims to examine egg allergy in pediatric patients and analyze the value of serum-specific immunoglobulin E (sIgE) levels as predictive biomarkers for oral food challenge (OFC) outcomes.
METHODS: Retrospective study, involving pediatric patients with suspected IgE-mediated egg allergy, conducted at a tertiary hospital.
RESULTS: Data from 176 pediatric patients were analyzed, revealing a higher male prevalence (59.1%). Most cases (40.3%) presented symptoms in the first year of life, predominantly mucocutaneous symptoms (46%). OFC results varied across various forms of egg presentation, with cooked egg being the most frequently tested food. Positive OFCs were observed in 14.6% (n = 36) of cases. The study identified specific egg protein biomarkers for positive OFC, with ovalbumin for raw egg (sIgE > 1.28 KUA/L; area under the curve [AUC] = 0.917; sensitivity [S] 100%; and specificity [Sp] 92%), ovomucoid for cooked egg (sIgE > 0.99 KUA/L; AUC = 0.788, 95%; S: 79%; and Sp: 74%), and ovomucoid for baked egg (sIgE> 4.63 KUA/L; AUC = 0.870; S: 80%; and Sp: 85%) showing predictive capacities.
CONCLUSIONS: The findings underscore the importance of considering various forms of egg presentation in the diagnosis and management of egg allergy. The findings highlight the valuable discriminatory capacity and provided reliable biomarkers, such as ovalbumin for raw egg and ovomucoid for cooked and baked egg in risk assessment, aiding in predicting OFC outcomes and helping clinicians to make informed decisions in diagnosing and managing egg allergies, thus improving patient care and quality of life.
METHODS: Retrospective study, involving pediatric patients with suspected IgE-mediated egg allergy, conducted at a tertiary hospital.
RESULTS: Data from 176 pediatric patients were analyzed, revealing a higher male prevalence (59.1%). Most cases (40.3%) presented symptoms in the first year of life, predominantly mucocutaneous symptoms (46%). OFC results varied across various forms of egg presentation, with cooked egg being the most frequently tested food. Positive OFCs were observed in 14.6% (n = 36) of cases. The study identified specific egg protein biomarkers for positive OFC, with ovalbumin for raw egg (sIgE > 1.28 KUA/L; area under the curve [AUC] = 0.917; sensitivity [S] 100%; and specificity [Sp] 92%), ovomucoid for cooked egg (sIgE > 0.99 KUA/L; AUC = 0.788, 95%; S: 79%; and Sp: 74%), and ovomucoid for baked egg (sIgE> 4.63 KUA/L; AUC = 0.870; S: 80%; and Sp: 85%) showing predictive capacities.
CONCLUSIONS: The findings underscore the importance of considering various forms of egg presentation in the diagnosis and management of egg allergy. The findings highlight the valuable discriminatory capacity and provided reliable biomarkers, such as ovalbumin for raw egg and ovomucoid for cooked and baked egg in risk assessment, aiding in predicting OFC outcomes and helping clinicians to make informed decisions in diagnosing and managing egg allergies, thus improving patient care and quality of life.
摘要：
背景：食物过敏代表着越来越多的公众健康问题，尤其是在儿童中。这项研究旨在检查儿科患者的鸡蛋过敏，并分析血清特异性免疫球蛋白E（sIgE）水平作为口服食物挑战（OFC）结果的预测生物标志物的价值。
方法：回顾性研究，涉及疑似IgE介导的鸡蛋过敏的儿科患者，在三级医院进行。
结果：分析了176名儿科患者的数据，男性患病率较高（59.1%）。大多数病例（40.3%）在生命的第一年出现症状，主要表现为粘膜皮肤症状（46%）。OFC结果在各种形式的卵子展示中有所不同，煮熟的鸡蛋是最常测试的食物。在14.6%(n=36)的病例中观察到OFCs阳性。该研究确定了OFC阳性的特定卵蛋白生物标志物，卵清蛋白用于生鸡蛋（sIgE>1.28KUA/L；曲线下面积[AUC]=0.917；灵敏度[S]100％；特异性[Sp]92％），熟鸡蛋的卵类粘蛋白（sIgE>0.99KUA/L;AUC=0.788，95％;S：79％;和Sp：74％），和卵类粘液用于烤蛋(sIgE>4.63KUA/L;AUC=0.870;S:80%;和Sp:85%),显示出预测能力。
结论：这些发现强调了在鸡蛋过敏的诊断和管理中考虑各种形式的鸡蛋表现的重要性。这些发现突出了有价值的辨别能力，并提供了可靠的生物标志物，如生鸡蛋的卵清蛋白和煮熟和烤鸡蛋的卵类粘蛋白在风险评估中，帮助预测OFC结果，并帮助临床医生在诊断和管理鸡蛋过敏方面做出明智的决定，从而改善患者的护理和生活质量。
方法：回顾性研究，涉及疑似IgE介导的鸡蛋过敏的儿科患者，在三级医院进行。
结果：分析了176名儿科患者的数据，男性患病率较高（59.1%）。大多数病例（40.3%）在生命的第一年出现症状，主要表现为粘膜皮肤症状（46%）。OFC结果在各种形式的卵子展示中有所不同，煮熟的鸡蛋是最常测试的食物。在14.6%(n=36)的病例中观察到OFCs阳性。该研究确定了OFC阳性的特定卵蛋白生物标志物，卵清蛋白用于生鸡蛋（sIgE>1.28KUA/L；曲线下面积[AUC]=0.917；灵敏度[S]100％；特异性[Sp]92％），熟鸡蛋的卵类粘蛋白（sIgE>0.99KUA/L;AUC=0.788，95％;S：79％;和Sp：74％），和卵类粘液用于烤蛋(sIgE>4.63KUA/L;AUC=0.870;S:80%;和Sp:85%),显示出预测能力。
结论：这些发现强调了在鸡蛋过敏的诊断和管理中考虑各种形式的鸡蛋表现的重要性。这些发现突出了有价值的辨别能力，并提供了可靠的生物标志物，如生鸡蛋的卵清蛋白和煮熟和烤鸡蛋的卵类粘蛋白在风险评估中，帮助预测OFC结果，并帮助临床医生在诊断和管理鸡蛋过敏方面做出明智的决定，从而改善患者的护理和生活质量。
