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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

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