Skip to main content
. Author manuscript; available in PMC: 2013 Aug 1.
Published in final edited form as: J Allergy Clin Immunol. 2012 Aug;130(2):473–480.e1. doi: 10.1016/j.jaci.2012.06.006

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

HHS Vulnerability Disclosure