Table 3 Symptoms, anaphylaxis severity scores, and treatments administered to participants with positive oral food challenge results
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 | |
Symptoms | |||
Skin (%) | 44 (55.0%) | 73 (68.9%) | 0.066 |
Respiratory (%) | 18 (22.5%) | 40 (37.8%) | 0.037 |
Cardiovascular (%) | 0 (0.0%) | 0 (0.0%) | 1.000 |
Neurologic (%) | 3 (3.8%) | 8 (7.5%) | 0.356 |
Gastrointestinal (%) | 56 (70.0%) | 59 (55.7%) | 0.049 |
Abdominal pain (%) | 30 (37.5%) | 34 (32.1%) | 0.533 |
Nausea or vomiting (%) | 27 (33.8%) | 31 (29.2%) | 0.527 |
Diarrhea (%) | 18 (22.5%) | 12 (11.3%) | 0.046 |
Gastrointestinal only (%) | 29 (36.3%) | 22 (20.8%) | 0.021 |
Anaphylaxis (%) | 4 (5.0%) | 10 (9.4%) | 0.401 |
Anaphylaxis severity score | |||
Grade 2 (%) | 53 (66.3%) | 60 (56.6%) | 0.225 |
Grade 3 (%) | 22(27.5%) | 33 (31.1%) | 0.629 |
Grade 4 (%) | 5 (6.3%) | 13 (12.3%) | 0.214 |
Grade 5 (%) | 0 (0.0%) | 0 (0.0%) | 1.000 |
Treatment | |||
Antihistamines (%) | 45 (56.3%) | 73 (68.9%) | 0.091 |
Inhalation of β2 stimulant (%) | 8 (10.0%) | 27 (25.5%) | 0.008 |
Transfusion (%) | 2 (2.5%) | 0 (0.0%) | 0.184 |
Steroid (%) | 4 (5.0%) | 2 (1.9%) | 0.405 |
Adrenaline (%) | 1 (1.3%) | 0 (0.0%) | 0.430 |
No treatment (%) | 28 (35.0%) | 22 (20.8%) | 0.044 |