Relative reactivity to egg white and yolk or change upon heating as markers for baked egg tolerance

ConclusionsEgg ‐allergic children were often both sensitized to EY and EW and heterogeneous patterns of relative responses were evidenced. Irrespective of age and level of sensitization, a low EW/EY ratio or SPT getting null with hard‐boiling were found in children allowed to eat baked egg.This article is protected by copyright. All rights reserved. (Source: Pediatric Allergy and Immunology)

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