Ovomucoid specific immunoglobulin E as a predictor of tolerance to cooked egg

BACKGROUND: Ovomucoid is the dominant allergen in hen's egg. Although several studies evaluated the utility of ovomucoid specific immunoglobulin E (sIgE) levels in predicting baked (e.g., muffin or cupcake) or raw egg food challenge outcomes, studies that evaluated ovomucoid sIgE as a predictor...

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Detalles Bibliográficos
Autores principales: Bartnikas, Lisa M., Sheehan, William J., Tuttle, Katherine L., Petty, Carter R., Schneider, Lynda C., Phipatanakul, Wanda
Formato: Online Artículo Texto
Lenguaje:English
Publicado: OceanSide Publications, Inc. 2015
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5391491/
https://www.ncbi.nlm.nih.gov/pubmed/26686214
http://dx.doi.org/10.2500/ar.2015.6.0135

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5391491/
https://www.ncbi.nlm.nih.gov/pubmed/26686214
http://dx.doi.org/10.2500/ar.2015.6.0135

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