Identification of predictors for persistence of immediate-type egg allergy in Chinese children

Ngai, Noelle Anne; Leung, Agnes Sze Yin; Leung, Jonathan Chi Ho; Chan, Oi Man; Leung, Ting Fan

doi:10.5415/apallergy.2021.11.e41

Cited by 5 publications

(6 citation statements)

References 27 publications

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“…The natural history for egg and milk allergies suggested that most patients outgrew 25,26 and, as in the United States, patients have more shellfish exposure in adulthood 27 . Since Hong Kong is a westernized city, we believed the same situation is happening here 4,28–30 . This finding is comparable to recent research on pediatric anaphylaxis patterns, that food triggers such as milk and eggs are predominantly seen in the age group from birth to 4 years, while shellfish is the highest allergen trigger, usually at a later age factor 6 …”

Section: Discussionsupporting

confidence: 87%

Validation of the food allergy quality of life questionnaire series in Chinese families with food‐allergic children

Leung

Cheng

et al. 2022

Pediatric Allergy Immunology

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Background Anxiety from accidental exposure and vigilant dietary monitoring impair the quality of life (QoL) of food‐allergic patients. A comprehensive food allergy‐specific questionnaire allows patients to accurately report their QoL. This study validated the Food Allergy Quality of Life Questionnaire (FAQLQ) series and assessed the QoL of Chinese food‐allergic patients and their caregivers. Methods FAQLQ series developed by EuroPrevall consists of four separate questionnaires for parents, children, adolescents and adults. All questionnaires were translated into traditional Chinese by standard forward and backward methods. A cross‐sectional study was conducted on food‐allergic patients and children's parents using an age‐appropriate questionnaire. The performance indices of FAQLQ and their correlation with independent measures of food allergy were analyzed, and factor analysis was performed to confirm the factor structure of FAQLQ questionnaires. Results Cross‐sectional validation was performed on 214 participants, with 40 reassessed for test–retest reliability. Overall scores for the FAQLQ series had good internal consistency with Cronbach's α ≥.90. Good construct validity was demonstrated by correlations between FAQLQ‐Parent Form, FAQLQ‐Child Form, FAQLQ‐Teenager Form, FAQLQ‐Adult Form and Food Allergy Independent Measure (FAIM) scores, except in 0‐ to 3‐year‐old children. Test–retest analyses revealed a significant correlation between total FAQLQ score, parent‐reported FAIM and food anxiety domain in 4–6 years, and between total score and FAIM in 7–12 years. Exploratory factor analysis categorized items in the FAQLQ series into three to four domains. Conclusion FAQLQ series provide a valid and reliable measure for QoL in Chinese food‐allergic patients and caregivers, except for parents of children aged 0–3 years. Items for all FAQLQ questionnaires are categorized into different functional domains in our population.

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Section: Discussionsupporting

confidence: 87%

Validation of the food allergy quality of life questionnaire series in Chinese families with food‐allergic children

Leung

Cheng

et al. 2022

Pediatric Allergy Immunology

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“…Ngai et al (6) reported egg allergy resolved at 71% of Chinese children with a median of 36 months. Boyana-Martinez et al (7) followed 58 patients prospectively until egg tolerance developed.…”

Section: Discussionmentioning

confidence: 99%

“…Arikyilmaz et al (10) reported that initial egg sIgE level 6.2kU/L could distinguish tolerance or persistence at the age of 6. Another study also found baseline sIgE level and initial symptoms to be independent predictors for resolution (6). Schrier et al( 5) also published elevated egg sIgE levels were related to persistent egg allergy.…”

Section: F O R P U B L I C a T I O Nmentioning

confidence: 91%

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Factors effecting natural course of egg allergy

Şenol¹,

Geyik²,

Topyıldız³

et al. 2024

Eur Ann Allergy Clin Immunol

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IntroductionThere is limited data about the natural course of egg allergy in the literature. We aimed to analyze the factors that can affect the tolerance or persistence of egg allergy Material-Method: A total number of 126 IgE-mediated egg allergic patient who had data about tolerance gaining were included in the study. Demographic and laboratory data were recorded retrospectively. Kaplan-Meier curves was used for estimation of resolution and the factors related to resolution by Cox regression model.Results: Among 126 patients 81(64.2%) had gained tolerance with a median survival time of 48 months (min:12-max:121). Tolerance was gained in 22.2% (28) of these patients in the first 2 years of life, in 46.8% (49) 2-6 years, 3.1% (4) between 7-12 years. In univariate analysis, baseline sIgE level <8.2 (Hazard ratio: 2.193; (95% CI 1.309-3.674, p:0.003), no history of anaphylaxis (at initiation or during OFC) (Hazard ratio: 11.292; (95% CI 2.766-46.090, p:0.001) and baseline egg SPT<11 mm (Hazard ratio: 2.906; (95% CI 1.424-5.930, p:0.003) were found to be related to earlier resolution of egg allergy. In multivariate analysis only anaphylaxis was significantly related to later resolution (Hazard ratio: 6.547; 95%CI 1580-27.434, p:0.01).Conclusion: Higher levels of egg sIgE, skin prick test induration and anaphylaxis at onset or during oral food challenge, can give hint about persistence of egg allergy

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“…This allergy can cause serious skin reactions, nasal congestion, and gastrointestinal and respiratory symptoms [ 21 ]. Egg allergies may also coexist with other food allergies, such as nuts and fish [ 22 , 23 ]. A diet exempt of egg is the only solution to manage an egg allergy [ 24 ].…”

Section: Introductionmentioning

confidence: 99%

Vegan Egg: A Future-Proof Food Ingredient?

Boukid

Gagaoua

2022

Foods

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Vegan eggs are designed with the aim to provide a healthier and more sustainable alternative to regular eggs. The major drivers of this industry are the increasing prevalence of egg allergies, awareness towards environmental sustainability, and the shift to vegan diets. This study intends to discuss, for the first time, the vegan egg market, including their formulation, nutritional aspects, and some applications (i.e., mayonnaise and bakery products). Recreating the complete functionality of eggs using plant-based ingredients is very challenging due to the complexity of eggs. Current, but scarce, research in this field is focused on making mixtures of plant-based ingredients to fit specific food formulations. Nutritionally, providing vegan eggs with similar or higher nutritional value to that of eggs can be of relevance to attract health-conscious consumers. Claims such as clean labels, natural, vegan, animal-free, gluten-free, and/or cholesterol-free can further boost the position of vegan eggs in the market in the coming year. At present, this market is still in its infancy stages, and clear regulations of labeling, safety, and risk assessment are deemed mandatory to organize the sector, and protect consumers.

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Identification of predictors for persistence of immediate-type egg allergy in Chinese children

Cited by 5 publications

References 27 publications

Validation of the food allergy quality of life questionnaire series in Chinese families with food‐allergic children

Validation of the food allergy quality of life questionnaire series in Chinese families with food‐allergic children

Factors effecting natural course of egg allergy

Vegan Egg: A Future-Proof Food Ingredient?

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