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Skin prick testing with extensively heated milk or egg products helps predict the outcome of an oral food challenge: a retrospective analysis

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Children with milk and/or egg allergy can often tolerate heated forms of these foods. Skin prick testing (SPT) with commercial extracts followed by a possible oral food challenge (OFC) are routinely performed in these children. This study evaluated the clinical utility of a negative SPT with the real extensively heated milk or egg in predicting whether a child would tolerate an OFC to the heated food.


Charts were reviewed in a single allergy clinic for any patient with a negative skin SPT to heated milk or egg, prepared in the form of a muffin. Data was collected on the success of the OFC to the muffin as well as age, sex, symptoms and co-morbidities in these patients.


Fifty-eight patients had negative SPT to the heated milk or egg in a muffin. All of these children underwent OFC to the appropriate heated food in the outpatient clinic. Fifty-five of these patients tolerated the OFC. The negative predictive value for the SPT with the extensively heated food product was 94.8%.


SPT with heated milk or egg products was predictive of a successful OFC to the same food. Larger prospective studies are required to substantiate these findings.

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Correspondence to Harold L Kim.

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This article is published under license to BioMed Central Ltd. This is an open access article distributed under the terms of the Creative Commons Attribution License (, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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About this article


  • Public Health
  • Retrospective Analysis
  • Outpatient Clinic
  • Food Product
  • Clinical Utility