2.1. Study participants
Serum samples were collected from 57 egg-allergic and 23 healthy non-egg allergic (non-egg allergy: NEA) children and stored at -80°C until further analyzed. Egg-allergic children with EW-specific IgE levels greater than 0.70 kUA/L and apparent allergic reactions after ingestion of egg and egg products were enrolled in this study. The tolerated egg dose for each patient was determined by oral food challenge and/or an episode of accidental ingestion of cooked EW. The patients were classified into three groups; 28 patients avoided all forms of egg in the diet (complete avoidance of egg: CAE), 18 patients were able to ingest at least 1/32 cooked whole egg (low dose) but not one cooked whole egg (full dose) (partial avoidance of egg: PAE) ,7 and eleven patients outgrew egg allergy (OGE).
The study was approved by The Research Ethics Committee of University of Fukui (#20110052), and written informed consent was obtained from the parent or guardians.