Table 2 Characteristics of participants
From: Differences in allergic symptoms after the consumption of egg yolk and egg white
Positive OFC with boiled egg yolk | Positive OFC with boiled egg white | P-value | |
|---|---|---|---|
Number | 80 | 106 | |
Male (%) | 59 (73.8%) | 72 (67.9%) | 0.421 |
Age (years) | 3.3 (1.7–4.9) | 3.5 (2.1–5.1) | 0.359 |
Atopic dermatitis (%) | 49 (61.3%) | 66 (62.2%) | 1.000 |
Bronchial asthma (%) | 24 (30.3%) | 31 (29.2%) | 1.000 |
History of egg ingestion (%) | 49 (61.3%) | 105(99.1%) | < 0.001 |
Immediate egg allergy history (%) | 51 (63.8%) | 76 (71.7%) | 0.270 |
Anaphylactic egg allergy history (%) | 10 (12.5%) | 24 (22.6%) | 0.087 |
Total IgE (IU/mL) | 394.5 (175.5–1279.5) | 242.5 (105.0–640.5) | 0.007 |
Egg yolk-specific IgE (UA/mL) | 8.0 (3.9–15.7) | 2.6 (0.9–7.9) | < 0.001 |
Egg white-specific IgE (UA/mL) | 37.6 (17.9–74.1) | 11.8 (5.9–31.9) | < 0.001 |
Ovomucoid-specific IgE (UA/mL) | 24.2 (9.2–47.2) | 6.6 (1.9–19.2) | < 0.001 |