Safe egg yolk consumption after a negative result for low‐dose egg oral food challenge

Yanagida, Noriyuki; Sato, Sakura; Takahashi, Kyohei; Asaumi, Tomoyuki; Nagakura, Ken‐ichi; Ogura, Kiyotake; Takamatsu, Nobue; Ebisawa, Motohiro

doi:10.1111/pai.13372

Cited by 8 publications

(4 citation statements)

References 15 publications

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“…For the baseline OFC, we used cooked egg powder containing 250 mg of egg protein. 29 , 30 We performed OFC by administering 2 doses 1 hour apart. The initial dose was one-quarter of 250 mg of egg protein, and the second was three-quarters of the total dose.…”

Section: Methodsmentioning

confidence: 99%

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Long-term outcomes of oral immunotherapy for anaphylactic egg allergy in children

Sasamoto

Yanagida

Nagakura

et al. 2022

Journal of Allergy and Clinical Immunology: Global

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Section: Methodsmentioning

confidence: 99%

“…When used in OFC, this powder showed the same antigen levels as the egg-containing cake, as previously reported. 29 , 30 …”

Section: Methodsmentioning

confidence: 99%

Long-term outcomes of oral immunotherapy for anaphylactic egg allergy in children

Sasamoto

Yanagida

Nagakura

et al. 2022

Journal of Allergy and Clinical Immunology: Global

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“…Conversely, if a patient exhibits a reaction during a middle-dose OFC but has demonstrated tolerance to a lower dose in a previous OFC, they are advised to continue the known threshold dose periodically at home. The safety of continuing subthreshold doses at home has been demonstrated in foods such as hen's eggs, cow's milk, and wheat, with the rates of adverse reactions and anaphylaxis at home ranging from 2.2-3.1% and 0-2.4%, respectively [20,21,51,52].…”

Section: Management After a Positive Oral Food Challengementioning

confidence: 99%

Management of food allergy based on oral food challenge

Ishibashi,

Yanagida,

Sato

et al. 2024

Current Opinion in Allergy &Amp; Clinical Immunology

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Purpose of review Food allergy is a growing health problem that affects both patients and society in multiple ways. Despite the emergence of novel diagnostic tools, such as component-resolved diagnostics (CRD) and basophil activation tests (BAT), oral food challenge (OFC) still plays an indispensable role in the management of food allergies. This review aimed to highlight the indications and safety concerns of conducting an OFC and to provide insights into post-OFC management based on recent findings. Recent findings Standardized OFC protocols have regional diversification, especially in Japan and Western countries. Recent studies suggested that the interval between doses should be at least more than an hour. Furthermore, applying a stepwise method tailored to the patient's specific immunoglobulin E level and history of anaphylaxis seems to mitigate these risks. Recent surveys have shown that, following a positive OFC, options other than strict avoidance are also selected. Summary OFC serves diverse purposes, yet the risks it carries warrant caution. The stepwise protocol appears promising for its safety. Subthreshold consumption following OFC shows potential; however, further research on its efficacy and safety is required. Management following OFC should be tailored and well discussed between clinicians and patients.

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“…Eggs are the second leading cause of food allergies, accounting for 35% of infants and young children and 12% of adults [91][92][93]. However, the symptoms of egg allergy may gradually disappear with age [94]. At present, there are four major allergens found in egg whites, including ovomucoid (OVM, Gal d1, 11%), ovalbumin (OVA, Gal d2, 54%), ovotransferrin (OVT, Gal d3, 12%), and lysozyme (Lys, Gal d4, 3.5%), which account for nearly 80% of the total egg white protein.…”

Section: Eggmentioning

confidence: 99%

Aptamer-Based Fluorescent Biosensor for the Rapid and Sensitive Detection of Allergens in Food Matrices

Hong

Pan

Xie

et al. 2021

Foods

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Food allergies have seriously affected the life quality of some people and even endangered their lives. At present, there is still no effective cure for food allergies. Avoiding the intake of allergenic food is still the most effective way to prevent allergic diseases. Therefore, it is necessary to develop rapid, accurate, sensitive, and reliable analysis methods to detect food allergens from different sources. Aptamers are oligonucleotide sequences that can bind to a variety of targets with high specificity and selectivity, and they are often combined with different transduction technologies, thereby constructing various types of aptamer sensors. In recent years, with the development of technology and the application of new materials, the sensitivity, portability, and cost of fluorescence sensing technology have been greatly improved. Therefore, aptamer-based fluorescence sensing technology has been widely developed and applied in the specific recognition of food allergens. In this paper, the classification of major allergens and their characteristics in animal and plant foods were comprehensively reviewed, and the preparation principles and practical applications of aptamer-based fluorescence biosensors are summarized. In addition, we hope that this article can provide some strategies for the rapid and sensitive detection of allergens in food matrices.

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Safe egg yolk consumption after a negative result for low‐dose egg oral food challenge

Abstract: This is an open access article under the terms of the Creative Commons Attribution-NonCommercial License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited and is not used for commercial purposes.

Cited by 8 publications

References 15 publications

Long-term outcomes of oral immunotherapy for anaphylactic egg allergy in children

Long-term outcomes of oral immunotherapy for anaphylactic egg allergy in children

Management of food allergy based on oral food challenge

Aptamer-Based Fluorescent Biosensor for the Rapid and Sensitive Detection of Allergens in Food Matrices

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