Total serum IgE level influences oral food challenge tests for IgE‐mediated food allergies. Issue 3 (31st December 2014)

• Record Type: Journal Article
• Authors: Horimukai, K.; Hayashi, K.; Tsumura, Y.; Nomura, I.; Narita, M.; Ohya, Y.; Saito, H.; Matsumoto, K.
• Is Part Of: Allergy. Volume 70:Issue 3(2015:Mar.)
• Page Start: 334
• Page End: 337
• Publication Date: 2014-12-31
• Subjects: Allergy -- Periodicals; 616.97
• DOI: 10.1111/all.12562
• Languages: English
• ISSNs: 0105-4538

Abstract

<abstract abstract-type="main" id="all12562-abs-0001"> <title>Abstract</title> <p>Probability curves predicting oral food challenge test (OFC) results based on specific IgE levels are widely used to prevent serious allergic reactions. Although several confounding factors are known to affect probability curves, the main factors that affect OFC outcomes are currently unclear. We hypothesized that an increased total IgE level would reduce allergic reactivity. Medical records of 337 and 266 patients who underwent OFCs for 3.5 g boiled hen's egg white and 3.1 ml raw cow's milk, respectively, were examined retrospectively. We subdivided the patients into three groups based on total IgE levels and age by percentile (&lt;25th, 25–75th, and &gt;75th percentiles), and logistic regression analyses were performed on each group. Patients with higher total IgE levels were significantly less responsive. In addition, age did not significantly affect the OFC results. Therefore, total IgE levels should be taken into account when predicting OFC results based on food‐specific IgE levels.</p> </abstract>