The relationship of allergen-specific IgE levels and oral food challenge outcome

Component-resolved diagnostics (CRD) in food allergies is an approach utilized to characterize the molecular components of each allergen involved in a specific IgE (sIgE)-mediated response. In the clinical practice, CRD can improve diagnostic accuracy and assist the physician in many aspects of the allergy work-up. CRD allows for discriminatory co-sensitization versus cross-sensitization phenomena and can be useful to stratify the clinical risk associated with a specific sensitization pattern, in addition to the oral food challenge (OFC). Despite this, there are still some unmet needs, such as the risk of over-prescribing unnecessary elimination diets and adrenaline auto-injectors. Moreover, up until now, none of the identified sIgE cutoff have shown a specificity and sensitivity profile as accurate as the OFC, which is the gold standard in diagnosing food allergies. In light of this, the aim of this review is to summarize the most relevant concepts in the field of CRD in food allergy and to provide a practical approach useful in clinical practice.

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The Difference of Positive Predictive Value of Ovm-Specific IgE for Heated Hen's Egg Oral Food Challenge by Transition of Ovm-Specific IgE

Journal of Allergy and Clinical Immunology ◽

10.1016/j.jaci.2012.12.984 ◽

2013 ◽

Vol 131 (2) ◽

pp. AB89

Author(s):

Osamu Natsume ◽

Fukuie Tatsuki ◽

Matsunaga Mayumi ◽

Tajima Iwao ◽

Suzuki Tsukasa ◽

...

Keyword(s):

Positive Predictive Value ◽

Predictive Value ◽

Food Challenge ◽

Specific Ige ◽

Oral Food Challenge ◽

Hen’S Egg ◽

The Difference

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Take a History! Predicting the Outcome of Oral Food Challenge Using More Than Just SPT and Specific IgE Levels

Journal of Allergy and Clinical Immunology ◽

10.1016/j.jaci.2009.12.326 ◽

2010 ◽

Vol 125 (2) ◽

pp. AB83

Author(s):

J.O.B. Hourihane ◽

A. DunnGalvin

Keyword(s):

Food Challenge ◽

Specific Ige ◽

Oral Food Challenge

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Increased ratio of pollock roe-specific IgE to salmon roe-specific IgE levels is associated with a positive reaction to cooked pollock roe oral food challenge

Allergology International ◽

10.1016/j.alit.2017.11.005 ◽

2018 ◽

Vol 67 (3) ◽

pp. 364-370 ◽

Cited By ~ 2

Author(s):

Eishi Makita ◽

Noriyuki Yanagida ◽

Sakura Sato ◽

Tomoyuki Asaumi ◽

Motohiro Ebisawa

Keyword(s):

Positive Reaction ◽

Food Challenge ◽

Specific Ige ◽

Oral Food Challenge

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Milk and cow’s meat allergy in a child: A clinical case

Revista Portuguesa de Imunoalergologia ◽

10.32932/rpia.2021.12.072 ◽

2021 ◽

Vol 29 (4) ◽

Author(s):

Maria Marques ◽

◽

Inês Falcão ◽

Moisés Labrador-Horrillo ◽

Helena Falcão ◽

...

Keyword(s):

Bovine Serum Albumin ◽

Serum Albumin ◽

Bovine Serum ◽

Milk Proteins ◽

Food Challenge ◽

Specific Ige ◽

Oral Food Challenge ◽

Cow’S Milk ◽

Cow's Milk ◽

Cow’S Milk Proteins

Allergy to bovine serum albumin is the main predictor of beef allergy associated with cow’s milk proteins allergy. We report a case of a 3-year-old child with cow’s milk proteins allergy since the age of 6 months who, after some ingestions of beef, developed episodes of irritability, urticaria and syncope. Specific IgE to beef, oral food challenge with medium rare cooked beef and specific IgE to bovine serum albumin were all positive, but an oral food challenge with well cooked beef was tolerated. Allergy to bovine serum albumin is not usually associated with severe reactions, since it is a thermolabile protein, however, the process of cooking meat may be insufficient to have an effect on the complex matrix of meat and associated serum albumins. The irregular pattern of the episodes and the previous diagnosis of cow’s milk proteins allergy may act as confounding factors leading to a delayed diagnosis.

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