Table 4.

Predictability of Baked Egg Tolerance by Testing

	SPT Wheal	Specific IgE (kUA/L)	Suggested cut-offs for OFCs
Lemon-Mule et al. [19]	EW 15 mm = 60 % PPV	EW IgE 75 = >50 % PPV	N/A
		OM IgE 50 = 90 % PPV
Ando et al. [41]	N/A	EW IgE 30.7 = 84 % PPV [moderate sensitivity]	EW IgE 7.38 kUA/L
		OM IgE 10.8 = 88 % PPV [moderate sensitivity]	OM IgE 4.40 kUA/L
		OM IgE 1.16 = 97 % NPV [moderate specificity]
Cortot et al. [26]	EW < 10 mm = 100 % NPV	EW IgE not significant	N/A
Lieberman et al. [25]	EW not significant	EW IgE 10 = 60 % PPV [poor sensitivity]	N/A
Caubet et al. [42]	N/A	EW IgE 26.2 = 43 % PPV [poor sensitivity]	EW IgE 2.6 kUA/L
		EW 0.78 = 97 % NPV [poor sensitivity]	OM IgE 3.3 kUA/L
		OM IgE 12.8 = 64 % PPV [poor sensitivity]
Tan et al. [27]	OM ≥ 11 mm = 100 % PPV [poor sensitivity]		N/A
	Muffin <2 mm = 88 % NPV [poor specificity]
Bartnikas et al. [28]	EW <3 mm = 100 % NPV	EW IgE 9.65 = 59 % PPV [poor sensitivity]	OM IgE 0.35 kUA/L
	EW < 11 mm = >90 %NPV [moderate sensitivity and specificity]	OM IgE 3.38 = 42 % PPV [poor sensitivity]	EW IgE 6.00 kUA/L
			EW SPT 11 mm
Turner et al. [29]	EW ≥ 12 mm = LR 9.1 [poor sensitivity]		N/A
	Raw egg ≥25 mm = LR 5.8 [very poor sensitivity]
Peters et al. [43]	EW > 11 mm = 82 % PPV		N/A

SPT skin prick test, EW egg white, OM ovomucoid, PPV positive predictive value, NPV negative predictive value, LR likelihood ratio, OFC oral food challenge