난백에 감작이 있는 2세 미만의 소아에서 난백 특이 IgE 변화 결정 인자
Factors determining changes in egg white-specific IgE in children aged younger than 2 years with sensitization to egg white
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Purpose: Food sensitization to egg white (EW) peaks during early childhood, after which some children with sensitization to EW outgrow food sensitization, while others develop an increased degree of sensitization to EW. We investigated factors determining changes in EW-specific IgE in children under 2 years of age. Methods: Among children under 2 years of age with atopic dermatitis or food allergy who visited Asan Medical Center from March 2018 to September 2021, a total of 172 sensitized to EW were enrolled. Serum specific IgE to EW, ovalbumin and ovomucoid, and specific IgG4 to EW and ovomucoid were measured at 0, 6, and 12 months. An increase in EW-specific IgE was defined as an increased level of EW-specific IgE after 12 months from baseline. Multiple logistic regression analysis was performed to identify factors determining an increase in EW-specific IgE. Results: Of the 172 children, 85 had complete data on serum specific IgE and specific IgG4 during a period of 12 months. The levels of EW-specific IgE were decreased in 51 subjects (60.0%), while they were increased in 34 subjects (40.0%). Introduction of baked eggs had a protective effect against an increase in EW-specific IgE levels during a period of 12 months (adjusted odds ratio, 0.148; 95% confidence interval, 0.022–0.983). Conclusion: Introduction of the baked egg can prevent an increase in EW-specific IgE during early childhood. Further studies are needed for the long-term effect of baked egg on the natural course of EW sensitization.
Abstract
Purpose: Food sensitization to egg white (EW) peaks during early childhood, after which some children with sensitization to EW outgrow food sensitization, while others develop an increased degree of sensitization to EW. We investigated factors determining changes in EW-specific IgE in children under 2 years of age. Methods: Among children under 2 years of age with atopic dermatitis or food allergy who visited Asan Medical Center from March 2018 to September 2021, a total of 172 sensitized to EW were enrolled. Serum specific IgE to EW, ovalbumin and ovomucoid, and specific IgG4 to EW and ovomucoid were measured at 0, 6, and 12 months. An increase in EW-specific IgE was defined as an increased level of EW-specific IgE after 12 months from baseline. Multiple logistic regression analysis was performed to identify factors determining an increase in EW-specific IgE. Results: Of the 172 children, 85 had complete data on serum specific IgE and specific IgG4 during a period of 12 months. The levels of EW-specific IgE were decreased in 51 subjects (60.0%), while they were increased in 34 subjects (40.0%). Introduction of baked eggs had a protective effect against an increase in EW-specific IgE levels during a period of 12 months (adjusted odds ratio, 0.148; 95% confidence interval, 0.022–0.983). Conclusion: Introduction of the baked egg can prevent an increase in EW-specific IgE during early childhood. Further studies are needed for the long-term effect of baked egg on the natural course of EW sensitization.
참고문헌 (22)
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