Table 1C.

Egg oral immunotherapy.

Study	Food allergen	N	Age Range	Study design	Maintenance Dose	Desensitization Outcome	Long-term results	Adverse events
Staden et al. 200773	Lyophilized egg white.	45 (11 egg, 10 egg avoidance control, 24 other foods)	0.6–12 years.	RCT, open-label (OIT/egg-free diet).	1600 mg egg daily plus deliberate intake	64% (16/25) fully or partially desensitized (milk and egg OIT assessed jointly), 35% of control later tolerant.	36% of egg OIT had sustained tolerance (passed DBPCFC after stopping OIT for 2 months) vs. 35% of controls.	All OIT patients had some symptoms; 20% (4/20) of control had symptoms with accidental ingestion.
Buchanan et al. 200774 Burks et al. 200875	Dried egg white.	21 (initially 7)	1–16 years.	Open-label, no control.	300 mg daily	90% of 21 reached 300 mg daily, 57% of 7 initial patients passed DBPCFC for 8 g egg.	26% of 7 had sustained unresponsiveness (pass DBPCFC after stopping OIT 3–4 months).	Up-dosing: 1/7 initial patients reacted. Maintenance: no reactions in 7/7 patients, 3 did not react to accidental egg exposure.
Vickery et al. 201076	Dried egg white.	8	3–13 years.	Open-label, no control (same protocol as,32 different patients).	300 mg–3.6 g daily	75% (6/8) OIT reached maintenance. After 4 months, 62.5 % (5/5 tested) passed OFC to 3.9 g egg, 1 not tested. After median 34 months, 75% (6/6 who reached maintenance) passed DBPCFC.	Sustained unresponsiveness: After 1 month off OIT, 75% (6/6) passed 2nd DBPCFC. All incorporated egg into the diet.	Buildup:4/6 who completed had reactions. Maintenance: no reactions. No reactions requiring epinephrine.
Burks et al. 201217	Dried egg white.	55	5–11 years.	RCT, placebo-controlled, double-blind (OIT/placebo).	2 g daily (approx 1/3 egg)	At 10 months, 55% on OIT, 0% on placebo desensitized (OFC 5 g). At 22 months, 75% on OIT desensitized (OFC 10 g).	Sustained unresponsiveness: at 24 months, after off egg for 4–6 weeks, 27.5% OIT passed 10 g OFC. Not tested in placebo.	Desensitization: adverse events with 25% of 11,680 OIT doses, 4 % 4018 placebo doses. No adverse events in patients with SU consuming egg ad lib.
Fuentes-Aparicio et al. 2013 57	Dried egg white.	72	5–15 years.	RCT, open-label (OIT/egg-free diet).	10 g daily	After 1 month: 92% (37/40) OIT, 22% (7/32) control desensitized to or tolerated egg.	54% (20/37) OIT passed OFC to 10 g raw egg and introduced into the diet.	Desensitization: 21/37 had symptoms. 5 reactions required epinephrine. 1 patient withdrew with eosinophilic esophagitis.
Caminiti et al. 2015 55	Dried egg white.	31	4–10 years.	RCT, placebo control, double blind (OIT/placebo).	1 cooked egg twice weekly	94% (16/17) OIT, 0% control (0/14) desensitized (passed DBPCFC 4 g).	After 6 months of egg diet then 3 months avoidance, 29% (5/17) OIT, 7% (1/14) placebo had sustained tolerance (DBPCFC).	Desensitization: 3 patients had adverse events, 1 discontinued OIT. Egg containing diet phase: 2 patients had symptoms.
Escudero et al. 201554	Dried egg white.	61	5–17 years.	RCT, open label (OIT/egg avoidance).	1 undercooked egg every 2 days and egg ad lib	93% (28/30) on OIT desensitized. At 4 months, 37% OIT passed DBPCFC 2808 mg (11/25 challenged); 1% control passed DBPCFC (1/31 challenged).	After 1 month avoidance, 37% OIT, 3% control had sustained unresponsiveness (DBPCFC 2808 mg).	145 reactions in OIT, 14% in dose escalation, 54% in buildup, 31% in maintenance. 70% of patients had ?1 reaction. 1 required epinephrine.
Ruiz-Garcia et al. 201277	Dried egg white – OVODES NM kit.	17	6–38 years.	Open-label, not controlled.	3 eggs per week	82% (14/17) reached maintenance dose and tolerated for 9 months.	N/A	70.5% (12/17) symptomatic during OIT. 3 required epinephrine during up-dosing or at home.
Tortajada et al. 201278	Raw e79gg.	19	3–14 years.	Open-label, prospective, no control.	0.5 egg twice weekly for several months, then 1 egg weekly.	89% (17/19) desensitized to 30 g, no control.	N/A	2/19 had anaphylactic reactions requiring epinephrine, discontinued OIT.
Ojeda et al. 201280	Raw egg.	31	6–15 years.	Open-label, controlled (not randomized).	0.5 raw (pasteurized) egg 3 times weekly.	81% (25/31) in OIT reached maximum dose, 74% passed OFC for 1 unpasteurized egg. 3% partially desensitized, 10% not desensitized but increased reactivity threshold. Control outcomes N/A.	N/A	74% of OIT patients reacted. 180 adverse events, 86% were grades 1–2. 4 required epinephrine at home.
Letran et al. 201279	Raw egg.	17	4–14 years.	Open label, not controlled.	1 egg omelet (or fraction tolerated)	35% (6–17) fully desensitized.	N/A	Up-dosing: 4 reactions reported. Maintenance: 47% (8/17) had mild symptoms, 1 patient required emergency room visit.
Meglio et al. 201381	Raw egg.	20	4–14 years.	RCT, open label (OIT/egg-free diet)	Raw egg or food with eggs 3 times/week	80% (8/10) OIT, 0% control tolerated 25 mL (13.6 g) daily; 10% OIT had partial tolerance.	N/A	7/10 OIT had some symptoms during desensitization, 5 resolved, 1 tolerated limited amounts, 1 discontinued.
Dello Iacono et al. 201282	Raw egg.	20	5–11 years.	RCT, open label (OIT/egg free diet)	10–40 mL egg daily.	After 6 months, 0% (0/10) in egg OIT desensitized to 1 raw egg (40 mL); 90% partially desensitized (tolerated 10–40 mL). 0% control passed DBPCFC.	N/A	100% OIT patients had 53 total adverse events during desensitization. 24% were grades 1–2. None required epinephrine. 30% control patients had 5 total adverse reactions from accidental egg ingestion.
Vazquez-Ortiz et al. 201456	Raw egg.	82	5–18 years	Non-randomized, controlled, open label. (Parallel OIT/avoidance).	1 egg twice weekly	Desensitization: 80% (40/50) OIT reached 2 eggs/week.	At 12 months of maintenance, 56% (28/50) OIT passed OFC for 1 raw egg, 8% (4/50) of OIT partially desensitized (tolerated 0.8–1.7 g). 16% (5/32) of control spontaneously developed tolerance at 12 months (passed DBPCFC).	Dose-related reactions in 45/50 (90%) and 7.6% (1024/13,551) of egg-OIT doses. 61% were mild (grades 1–2), 18 required epinephrine (in 13 patients).
Garcia-Rodriguez et al. 201183	Raw and cooked egg.	23	5–17 years.	Open-label, no control.	1 cooked egg daily for 3 months, then every 2–3 days for 12 months.	87% (20/23) OIT desensitized (tolerated 1 cooked egg), 61% (14/23) within 5 days.	2 patients (9%) who failed initial desensitization switched to slow protocol, desensitized in 60–80 days.	78% (18/23) had an allergic reaction during desensitization. Total reactions 55, 35 mild and 20 moderate. 2 patients had reactions during daily cooked egg maintenance.
Morisset et al. 200751	Hard-boiled egg.	84	1–8 years.	RCT (OIT/egg-free diet). (Both egg and milk in the same study).	Daily intake including creamy desserts and flan	69% OIT (32/49), 51% (18/35) control patients desensitized and passed SBPCFC (7 g raw egg white).	N/A	N/A
Itoh et al. 201084	Scrambled egg.	6	7–12 years.	Open-label, no control.	1 heated whole egg twice weekly	100% desensitized to 1 scrambled egg (60 g), meantime 12 days, 50% also passed OFC 1 g powdered egg after 9–12 months maintenance.	16–21 months after rush desensitization, all continuing to eat 1 heated egg twice weekly.	100% had allergic symptoms during desensitization. None required epinephrine.
Leonard et al. 201285	Baked egg.	70	0.5–25 years.	Prospective, historical control.	1–3 servings of baked egg product daily	53% (42/70) tolerated partially cooked egg (OFC 6.5 g), 36% (28/70) did not but continued baked egg.	Retrospective: 28% (13/47) tolerant to partially cooked egg, 13% (6/47) to baked egg, 59% (28/47) avoidant.	No reactions to baked egg consumption, 1 patient reacted to accidental exposure to unbaked egg.