Table 1. Clinical characteristics of patients.
| Western Blot | SPT | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Patient Number | Sex | Age | Symptoms after consumption of egg products | OFC | sIgE egg white (kUA/L) | total IgE (kU/L) | OVO | ovora | OVO | ovora | Whole egg |
| Patients with hen egg allergy | |||||||||||
| 8 | w | 6 | Angioedema, urticaria | n.d.a) | 22 | >5000 | +++ | + | n.d. | n.d. | ++ |
| 5 | w | 19 | OAS | n.d.a) | 1.1 | 1023 | ++ | ++ | − | − | + |
| 20 | m | 21 | Anahylaxie (angioedema, abdominal pain, nausea) | angioedema. abdominal pain, vomiting, global sensation and dysphagie | 3.66 | 782 | ++ | + | n.d. | n.d. | +++ |
| 2 | w | 24 | Diarrhea, abdominal pain | n.d.a) | 7.29 | 2055 | +++ | +++ | + | ++ | +++ |
| 6 | m | 27 | Angioedema, urticaria | angioedema, urticaria | 28.4 | >5000 | ++ | ++ | + | ++ | n.d. |
| 7 | m | 29 | OAS | n.d.a) | 9.62 | >5000 | + | + | − | − | + |
| 26 | f | 31 | Angioedema, dyspnoe | n.d.a) | n.d. | >5000 | +++ | +++ | − | ++ | + |
| 28 | F | 32 | abdominal pain | n.d.a) | 53.9 | >5000 | +++ | +++ | − | ++ | n.d. |
| 9 | W | 37 | OAS, dyspnea | n.d.a) | 7.07 | 701 | +++ | ++ | ++ | +++ | +++ |
| 14 | W | 41 | Angioedema, dyspnoe | n.d.a) | 3.74 | 913 | +++ | ++ | n.d. | n.d. | +++ |
| Controls sensitized to hen eggb) | |||||||||||
| 24 | M | 5 | No (AD) | n.d. | 0.37 | 74,7 | − | − | n.d. | n.d. | n.d. |
| 25 | F | 11 | No | n.d. | 0.46 | 287 | − | − | n.d. | n.d. | − |
| 12 | W | 22 | No | n.d. | 5.23 | n.d. | +++ | − | n.d. | n.d. | − |
| 13 | W | 30 | No | n.d. | 1.5 | 1501 | ++ | ++ | n.d. | n.d. | − |
| 16 | M | 36 | No | n.d. | 1.34 | 719 | − | − | n.d. | n.d. | − |
| 10 | W | 42 | No | n.d. | n.d. | 480 | + | + | − | − | − |
| 15 | W | 42 | No | n.d. | 1.37 | 4363 | − | + | n.d. | n.d. | − |
| 3 | M | 50 | No | n.d. | 1.24 | 1972 | + | + | − | − | − |
| 1 | M | 53 | No (AD) | n.d. | 1.75 | >5000 | +++ | ++ | n.d. | n.d. | n.d. |
| 11 | M | 75 | No | n.d. | 0.86 | >5000 | − | +++ | n.d. | n.d. | n.d. |
a)
Symptoms based on past medical history, through the results of previous allergic reactions after consuming products that, unbeknown to the patient, had contained egg.
b)
Controls were chosen based on positive sensitization upon routine IgE-testing for the suspicion of food allergy that then could be ruled out as clinically relevant in the case of hen’s egg after open challenge
OAS, oral allergy syndrome; OFC, oral food challenge; AD atopic dermatitis; OVO, ovomucoid, ovora, OVO reduced and alkylated ovomucoid; n.d., not done.
Patients who were tested for OVO and ovora (reduced and alkylated ovomucoid) in SPT are marked in light gray.