TABLE 5.

Randomized controlled primary intervention trials for egg allergy.

Study name	Population	Form of egg	Dose	Primary outcome	Main result	Reference
STAR	86 infants with moderate‐to‐severe eczema	Pasteurized raw egg powder	0.9 g of egg protein per day	Egg allergy on oral challenge and positive SPT to egg	A non‐significant reduction of IgE mediated egg allergy in the egg group compared with the control group	94
EAT	1303 infants from general population	Cooked egg (together with 5 other types of allergens)	2 g/week	Food allergy following oral food challenge	Intention‐to‐treat analysis: a non‐significant reduction of egg allergy in the early introduction group.Per‐protocol analysis: a Significant reduction of egg allergy in the early introduction group.	97
STEP	820 infants with hereditary risk	Pasteurized raw whole egg powder	0.4 g of egg protein per day	Egg allergy on oral challenge and positive SPT to egg	A non‐significant reduction of IgE mediated egg allergy in the egg group compared with the control group	93
BEAT	319 infants with hereditary risk	Pasteurized raw whole egg powder	0.35 g of egg protein per day	Sensitization to white egg based on SPT	A reduction in the proportion of infants sensitized to EW in the egg group compared with the control group	92
HEAP	380 infants from general population	Pasteurized EW powder	2.5 g per week, 3 times a week (equivalent to 0.83 g of egg protein 3 times a week)	Sensitization to hen's egg, based on increased specific serum IgE levels	A non‐significant augmentation of egg sensitized infants in the egg group	96
PETIT	147 infants with eczema	Heated egg powder	50 mg of heated egg powder (equivalent to 25 mg of egg protein and 0.2 g of boiled egg), then 250 mg per day of egg powder	Egg allergy on oral food challenge	A significant reduction of egg allergies in the egg group compared with the control group	95

Abbreviation: EW, egg white.