Oropharyngeal symptoms without systemic reactions as a risk factor for food allergen intolerance: a longitudinal pediatric study

Table 4 Hazard ratio for food allergy tolerance during the 2-year follow-up

Explanatory variables	Crude HR (95% CI)	p Value	Adjusted HR (95% CI)^a	p Value
Sex (male)	0.97 (0.70–1.33)	0.835	1.30 (0.91–1.80)	0.134
Age in month (log transformed)	0.17 (0.09–0.32)	< 0.001	1.02 (0.49–2.12)	0.959
Bronchial asthma	3.67 (2.17–6.20)	< 0.001	3.33 (1.74–6.37)	< 0.001
Allergic rhinitis	4.91 (2.33–10.30)	< 0.001	1.22 (0.52–2.87)	0.652
History of anaphylaxis	2.43 (1.75–3.37)	< 0.001	2.16 (1.47–3.17)	< 0.001
Allergic symptoms with low dose OFC^b	2.40 (1.68–3.42)	< 0.001	1.52 (1.01–2.28)	0.043
OSw/oS	5.62 (3.58–8.82)	< 0.001	9.50 (5.25–17.20)	< 0.001
Specific IgE antibody titers (log transformed)^c	0.49 (0.40–0.60)	< 0.001	0.75 (0.56–1.009)	0.058
Allergen
Egg	0.97 (0.71–1.33)	0.865	1 (reference)
Milk	1.30 (0.89–1.89)	0.169	2.02 (1.32–3.08)	0.001
Wheat	0.74 (0.49–1.10)	0.136	1.11 (0.68–1.83)	0.668

HR Hazard ratio, 95% CI 95% confidence interval, OFC oral food challenge, OSw/oS Oral and pharyngeal symptoms without systematic reaction
^aAdjusted HR was estimated using a Cox proportional hazard model including all variables as dependent variables
^bLow dose OFC: step 1 OFC for egg or wheat and step2 OFC for milk
^cSpecific IgE antibody titer is egg white, milk, and wheat, respectively

ISSN: 1710-1492