酪蛋白特异性 IgE 水平在预测烘烤奶反应性中的作用。
Utility of casein-specific IgE levels in predicting reactivity to baked milk.
出版信息
J Allergy Clin Immunol. 2013 Jan;131(1):222-4.e1-4. doi: 10.1016/j.jaci.2012.06.049. Epub 2012 Aug 24.
Abstract
Based on data from a large cohort of milk allergic children, our results show that measurement of casein-specific IgE is a helpful diagnostic indicator for predicting reactivity to baked milk, showing the greatest area under the receiver operating characteristic curve of parameters tested.
摘要
基于大量牛奶过敏儿童的数据，我们的结果表明，酪蛋白特异性 IgE 的测量是预测对烘焙奶反应性的有用诊断指标，在测试参数的受试者工作特征曲线下面积最大。
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