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논문 기본 정보

자료유형
학술저널
저자정보
Jeong Hye-In (Department of Pediatrics Samsung Medical Center Sungkyunkwan University School of Medicine Seoul Ko) Lee Bora (Department of Pediatrics Samsung Medical Center Sungkyunkwan University School of Medicine Seoul Ko) Kim Sukyung (Department of Pediatrics Samsung Medical Center Sungkyunkwan University School of Medicine Seoul Ko) Kyung Yechan (Department of Pediatrics Samsung Changwon Hospital Sungkyunkwan University School of Medicine Chang) Jung Minyoung (Department of Pediatrics Kosin University Gospel Hospital Kosin University College of Medicine Busa) Kim Minji (Department of Pediatrics Chungnam National University Sejong Hospital Sejong Korea.) Lee Ji Young (Department of Pediatrics Hallym University Hangang Sacred Heart Hospital Seoul Korea.) Kim Kevin (School of Arts and Sciences University of Richmond Richmond VA USA.) 안강모 (삼성서울병원) Kim Jihyun (Department of Pediatrics Samsung Medical Center Sungkyunkwan University School of Medicine Seoul Ko)
저널정보
대한천식알레르기학회(구 대한알레르기학회) Allergy, Asthma & Immunology Research Allergy, Asthma & Immunology Research Vol.13 No.5
발행연도
2021.9
수록면
791 - 798 (8page)
DOI
10.4168/aair.2021.13.5.791

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Oral immunotherapy (OIT) has emerged to build sustained unresponsiveness or tolerance in patients with egg allergy. However, it is important to increase compliance and ensure safety because OIT requires an extended period of time and has a risk of side effects like anaphylaxis. We aimed to show the feasibility and safety of OIT during the build-up phase using a home-based, up-dosing method in children with egg allergy. Sixteen patients aged 4 to 12 years with egg allergy were enrolled. Patients increased the dose of boiled egg white (EW) by 5% per day at home and 25% per month at the hospital, with a target dose of 40 g of boiled EW (4.0 g of EW proteins). A historical control group (n = 16) was matched for age, sex, and clinical characteristics for comparisons with the OIT group. Oral food challenge (OFC) tests were performed after completing the build-up phase. In the OIT group, 93.8% (15/16) of patients achieved desensitization, with only 1 patient discontinuing OIT before the maintenance phase due to repeated allergic reactions. Mild allergic reactions and anaphylaxis occurred in 12 (75.0%) and 2 patients (12.5%), respectively. However, there were no significant adverse reactions such as serious anxiety or life-threatening events that required discontinuation of treatment. On the contrary, only 1 patient (6.3%) in the control group passed an OFC of 40 g of boiled EW during the same period (P < 0.001). Our results suggest that home-based up-dosing protocols using boiled eggs may be safe and feasible for the build-up phase of OIT in children with egg allergy.
#Food allergy #egg hypersensitivity #anaphylaxis #immunotherapy #immune tolerance #desensitization #allergens #safety

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참고문헌 (5)

참고문헌 신청
박미란 / 2014 / Prevalence of Immediate-Type Food Allergy in Early Childhood in Seoul / Allergy, Asthma & Immunology Research 6(2):131~136 dbpia Youngsoo Lee / 2020 / A Prospective Observation of Psychological Distress in Patients With Anaphylaxis / Allergy, Asthma & Immunology Research 12(3):496~506 dbpia 김인성 / 2020 / 면역글로불린 E 매개 계란 알레르기 환자에 대한 경구 면역치료 3예 / Allergy Asthma & Respiratory Diseases 8(3):161~164 dbpia 신미용 / 2013 / The Influence of the Time and Temperature of Heat Treatment on the Allergenicity of Egg White Proteins / Allergy, Asthma & Immunology Research 5(2):96~101 google schola Satoshi Horino / 2019 / Hyperresponsiveness to Boiled Egg Yolk in Early Life Leads to Prolonged Egg Allergy / Allergy, Asthma & Immunology Research 11(3):433~437 dbpia

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