Table 1 Food items used for the oral food challenge test
Food | Step 1 | Step 2 | Step 3 |
|---|---|---|---|
Egg | Pancakes with whole egg yolk and 1/20 parts of egg white | Pancakes with 1/8 whole egg for class 6 ovomucoid IgE Pancakes with 1/4 whole egg for classes 4–5 Pancakes with 1/2 or whole egg for class 3 or below | Whole scramble egg |
Milk | Bread with 3 mL of milk (a slice of commercially available white bread) | Pancakes with 8 mL of milk for class 5 or more milk IgE Pancakes with 25 mL of milk for class 3–4 specific milk IgE | Raw milk or yogurt (100–200 mL) for class 2 or below milk IgE 25–50 mL of milk or yogurt in the case of transition from step 2 |
Wheat | Boiled udon (wheat noodles) less than 8 g | Boiled udon 8 g or more and less than 100 g | Boiled udon 100 g or more or half a piece of bread |