Table E5.
Allergy test results comparing children with positive and negative challenges to BE and CE
| Patient characteristics | BE challenges (n = 179) |
CE challenges (n = 83) |
||||
|---|---|---|---|---|---|---|
| Positive (n = 54) | Negative (n = 125) | P value | Positive (n = 7) | Negative (n = 76) | P value | |
| Age (y) | 6.0 (3.2-8.2) | 4.3 (2.5-8.2) | .157 | 11.6 (4.9-13.3) | 4.1 (2.1-8.4) | .046 |
| History of reactions to egg | 11.1% (6) | 13.6% (17) | .974 | 28.57% (2) | 28% (21) | .974 |
| SPT raw egg (mm) | 11 (7-15) | 7 (5-9) | .001 | 5.5 (3-8) | 3 (0-6) | .009 |
| SPT egg extract (mm) | 5 (2-8) | 4 (2-6) | .005 | 2 (0-5) | 1 (0-3) | .283 |
| SPT difference raw egg-egg extract (mm) | 4 (2-6) | 3 (2-5) | .862 | 3.5 (3-4) | 0 (0-2) | .010 |
| sIgE to egg white (KU/L) | 3.79 (2.76-4.83) | 1 (0-2.12) | <.001 | 1 (0.33-1.77) | 0.31 (0-0.68) | .180 |
BE, Baked egg; CE, cooked egg; sIgE, specific IgE.
Median and interquartile range are represented for SPT and sIgE results. P values <.05 are marked in bold.