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Table 1 Clinical history and outcomes of patient population undergoing Egg and EH Egg OFCs

From: Multisystem reactions during egg oral food challenges may be associated with less severe reactions on initial presentation

  Egg—Pass (n = 73) Egg—Fail (n = 22) p values (for egg) EH egg—pass (n = 21) EH egg—fail (n = 4) p values (for EH egg)
Median age (years) 3.8 (1.0–16.8) 4.67 (1.23–13.3) 0.22 4.17 (2.3–10.0) 5.21 (3.9–8.7) 0.31
Gender 0.22   0.57
Male, no (%) 42 (44.2 %) 16 (16.8 %)   15 (60 %) 2 (8 %)  
Female, no (%) 31 (32.6 %) 6 (6.3 %) 6 (24 %) 2 (8 %)
Ethnicity 0.97   1.00
White, no (%) 54 (56.8 %) 18 (18.9 %)   19 (76 %) 4 (16 %)  
Black, no (%) 6 (6.3 %) 2 (2.1 %) 2 (8 %) 0
Other, no (%) 13 (13.7 %) 2 (2.1 %) 0 0
Asthma, no (%) 27 (28.4 %) 9 (9.5 %) 0.80 8 (32 %) 4 (16 %) 0.04
AD, no (%) 52 (54.7 %) 14 (14.7 %) 0.60 11 (44 %) 4 (16 %) 0.12
Other food allergies, no (%) 58 (61.1 %) 16 (16.8 %) 0.56 14 (56 %) 4 (16 %) 0.29
Family history of atopy, no (%) 50 (52.6 %) 19 (20 %) 0.11 11 (44 %) 4 (16 %) 0.12
SPTa,b+, initial 87.6 88.2 1.00 96.1 100.0 1.00
SPTa,b+, at OFC 44.5 36.3 0.63 52.0 57.1 1.00
Initial egg white IgE, median,kU/L(range) 1.1 (0–10.9) 0.8 (0–19.7) 0.83 5.4 (0–69.6) 24.6 (6.4–100.0) 0.14
OFC Egg white IgE, median, kU/L (range) 0.0 (0–2.7) 0 (0–1.7) 0.05 2.3 (0–52.0) 52.4 (11.1–90.8) 0.02
Total 73 (76.8 %) 22 (23.2 %)   21 (84 %) 4 (18 %)  
Overall 95   25  
  1. a% of overall population group
  2. bSPTs were done with commercial extracts only. SPTs were not done with EH egg items
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