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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| Published in | Journal of allergy and clinical immunology Vol. 141; no. 2; p. AB250 |
|---|---|
| Main Authors | , , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
St. Louis
Elsevier Inc
01.02.2018
Elsevier Limited |
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| Abstract | 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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| AbstractList | 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. |
| Author | Arneson, Amy White, Hannah Parrish, Christopher P. Brown, L. Steven Dougherty, Irene Clark, April Bird, J. Andrew Crain, Maria |
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| Snippet | 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... |
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| Title | Baked Egg Oral Immunotherapy (OIT) Induces Significant Immune Modulation in Baked Egg Reactive Subjects and Induces Tolerance to Lightly Cooked Egg |
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