Table III.
Baseline and final egg white-induced SPT and egg white-specific IgE of the initial baked egg-reactive group based on clinical outcome, expressed as median (25-75% interquartile range).
Avoids all egg (n=9) |
Subsequently tolerated BE (n=14) |
P-value | Subsequently tolerated RE (n=6) |
P-value | |
---|---|---|---|---|---|
SPT (mm) | |||||
Baseline | 8 (8-9) | 7.5 (6-9) | 0.13 | 6.5 (6-9) | 0.19 |
Final | 8 (6-10) | 4 (2.5-5.5) | 0.02 | 2.8 (1.5-4.5) | 0.02 |
EW IgE (kUA/L) | |||||
Baseline | 13.5 (5.9-18.9) | 4.4 (1.9-8.8) | 0.04 | 3.1 (1.2-4.4) | 0.05 |
Final | 5.4 (3.3-25.4) | 1.8 (1.1-3.5) | 0.02 | 0.9 (0.6-1.1) | 0.01 |
BE, baked egg; RE, regular egg; SPT, skin prick test; EW, egg white