skin prick testing with extensively heated milk or egg products helps predict the outcome of an oral food challenge a retrospective analysis皮肤刺痛与广泛测试加热牛奶或蛋制品有助于预测口服食物激发试验的结果进行回顾性分析.pdfVIP

Faraj and Kim Allergy, Asthma Clinical Immunology 2012, 8:5 /content/8/1/5 ALLERGY, ASTHMA CLINICAL IMMUNOLOGY RESEARCH Open Access Skin prick testing with extensively heated milk or egg products helps predict the outcome of an oral food challenge: a retrospective analysis Zein Faraj1 and Harold L Kim1,2* Abstract Background: Cow’s milk and hen’s egg are the most frequently encountered food allergens in the pediatric population. Skin prick testing (SPT) with commercial extracts followed by an oral food challenge (OFC) are routinely performed in the diagnostic investigation of these children. Recent evidence suggests that milk-allergic and/or egg- allergic individuals can often tolerate extensively heated (EH) forms of these foods. This study evaluated the predictive value of a negative SPT with EH milk or egg in determining whether a child would tolerate an OFC to the EH food product. Methods: Charts from a single allergy clinic were reviewed for any patient with a negative SPT to EH milk or egg, prepared in the form of a muffin. Data collected included age, sex, symptoms of food allergy, co-morbidities and the success of the OFC to the muffin. Results: Fifty-eight patients had negative SPTs to the EH milk or egg in a muffin and underwent OFC to the appropriate EH food in the outpatient clinic. Fifty-five of these patients tolerated the OFC. The negative predictive value for the SPT with the EH food product was 94.8%. Conclusions: SPT with EH milk or egg products was predictive of a successful OFC to the same food. Larger prospective studies are required to substantiate these findings. Background