Baked Egg Oral Immunotherapy (OIT) Induces Significant Immune Modulation in Baked Egg Reactive Subjects and Induces Tolerance to Lightly Cooked Egg

Methods EAC reacting to BE containing high dose (3.8g) egg protein or with ovomucoid (OM)-IgE>50kU/L were included. Egg white (EW)-, OM-, and ovalbumin (OA)-IgE and IgG4, and EW skin prick test (SPT) were obtained at 0, 6, 12, 18 and 24 months.

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Bibliographic Details
Published inJournal of allergy and clinical immunology Vol. 141; no. 2; p. AB250
Main Authors White, Hannah, Clark, April, Dougherty, Irene, Brown, L. Steven, Arneson, Amy, Crain, Maria, Parrish, Christopher P., Bird, J. Andrew
Format Journal Article
LanguageEnglish
Published St. Louis Elsevier Inc 01.02.2018
Elsevier Limited
Subjects
Immunological tolerance
Immunomodulation
Immunotherapy
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Summary:Methods EAC reacting to BE containing high dose (3.8g) egg protein or with ovomucoid (OM)-IgE>50kU/L were included. Egg white (EW)-, OM-, and ovalbumin (OA)-IgE and IgG4, and EW skin prick test (SPT) were obtained at 0, 6, 12, 18 and 24 months.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 14
ISSN:0091-6749
1097-6825
DOI:10.1016/j.jaci.2017.12.793