Table 2.
Characteristics of study population at baseline.
| Study population (n = 5) |
Patient 1 |
Patient 2 |
Patient 3 |
Patient 4 |
Patient 5 |
||
|---|---|---|---|---|---|---|---|
| Median/n | IQR/% | ||||||
| Age (y) | 11.43 | 10 | 20 | 6 | 13 | 6 | |
| Female | no | No | no | No | yes | ||
| BMI (kg/m2) | 18.72 | 19.48 | 18.72 | 18.71 | 20.39 | 14.12 | |
| Allergic asthma∗ | Moderate persistent | Moderate persistent | Severe persistent | Moderate persistent | Severe persistent | ||
| Allergic rhinitis∗∗ | No | Mild intermittent | Mild intermittent | No | Mild intermittent | ||
| Eczema∗∗∗ | Mild | Previous | Previous | Moderate/severe | Moderate | ||
| ACT (0–25) | 14 | 17 | 18 | 15 | 17 | ||
| PedsQoL | 84.8 | 65.5 | 67.8 | 68 | 66 | ||
| CARATkids | NA | 10 | 10 | NA | 3 | ||
| SCORAD | 10.9 | NA | NA | 60 | 37 | ||
| Culprit food allergen(s) | Milk, egg, walnut, hazelnut, peanut, almond, sesame, pine seed, fish | Milk, egg, fish, wheat | Milk, egg, peanut, hazelnut, fish, shellfish, soy | Egg, peanut, hazelnut, LTP | Milk, egg, fish, wheat | ||
| N. FIA in life-time | 3 | 1 | 2 | 3 | 1 | ||
| Anaphylaxis triggers | Peanut, milk, baked egg | Baked milk | Milk, egg | Hazelnut, peanut, egg | Baked milk | ||
| Total sIgE (kU/L) |
2391 |
4020 |
3112 |
3511 |
6706 |
||
|
OFC food 1 |
|||||||
| Food | Baked egg | Baked egg | Baked milk | Lentil | Wheat | ||
| sIgE (kU/L) | Egg white 16,1; egg yolk 10,6; ovomucoid 0,47; ovoalbumin 21,6 | Egg white 13,4; egg yolk 7,16 | >100 | 28 | >100 | ||
| NOAEL (mg) | 2.09 | 20.88 | 260 | 58.65 | 4050 | ||
| LOAEL (mg) | 6.26 | 62.64 | 390 | 175.95 | 6750 | ||
| Type of reaction | Moderate scratching, throat tightness and wheezing | Oral itching, abdominal pain | Orticaria with severe generalized involvement, hoarseness, one episode of emesis | Itchy mouth, one episode of emesis | Mild complaints of abdominal pain, one episode of emesis | ||
| Drugs administered |
Steroids i.v., antihistamines i.v. |
Prolonged observation |
Steroids i.v., antihistamines i.v., epinephrine i.v. |
Steroids i.v., antihistamines i.v. |
Steroids i.v., antihistamines i.v. |
||
|
OFC food 2 |
|||||||
| Food | Baked milk | Baked milk | Hazelnut | Hazelnut | Baked milk | ||
| sIgE (kU/L) | α-lactalbumin 28,3; β-lactoglobulin 44; casein>100 | milk 28,9; α-lactalbumin 3,51; β-lactoglobulin 15,2; casein 23,4 | >100 | >100 | α-lactalbumin 15; β-lactoglobulin 22; casein>100 | ||
| NOAEL (mg) | 1.3 | 0 | 69 | 13.8 | 0 | ||
| LOAEL (mg) | 3.9 | 1.3 | 138 | 69 | 1.3 | ||
| Type of reaction | Oral itching, perioral erythema, mild lip edema | Itchy mouth, throat tightness, rubbing nose and eyes, frequent sniffing | Itchy mouth, rubbing nose and eyes, frequent sniffing, faint erythema | Abdominal pain | Abdominal pain and emesis | ||
| Drugs administered | Prolonged observation | Steroids i.v., antihistamines i.v. | Steroids i.v., antihistamines i.v. | Prolonged observation | Steroids i.v., antihistamines i.v. |
∗according to GINA classification (24).
∗according to ARIA (Allergic Rhinitis and its Impact on Asthma) (25).
∗according to SCORAD classification (17).
List of abbreviations: ACT, Asthma Control Test; FIA, Food-Induced Anaphylaxis; CARATKids, Control of Allergic Rhinitis and Asthma Test for Children; LOAEL, Lowest Observed Adverse Effect Levels; LTP, Lipid Transfer Protein; N., number; na, not applicable; NOAEL, No Observed Adverse Effect Level; OFC, oral food challenge; PedsQoL, Pediatric Quality of Life; SCORAD, SCORing Atopic Dermatitis; sIgE, specific Immunoglobulin E