Department of Allergy and Immunology, Royal Children's Hospital, Parkville, Victoria, Australia.
Clin Exp Allergy. 2012 Dec;42(12):1782-90. doi: 10.1111/j.1365-2222.2012.04061.x.
It is controversial whether egg-allergic children should strictly avoid all forms of egg, or if regular ingestion of baked egg will either delay or hasten the resolution of egg allergy.
This is the first study to examine the relationship between frequency of baked egg ingestion and rate of decline in egg skin prick test size in egg-allergic children.
This was a retrospective clinical cohort study. All children with challenge-proven egg allergy who attended the Royal Children's Hospital Allergy Department 1996-2005 and had at least two egg skin prick tests performed in this period were included (n = 125). Frequency of baked egg ingestion was assessed by telephone questionnaire as follows: (a) frequent (> once per week), (b) regular (> once every 3 months, up to ≤ once per week) or (c) strict avoidance (≤ once every 3 months). The relationship between frequency of baked egg ingestion and rate of decline in egg skin prick test size was examined by multiple linear regression, adjusting for potential confounders.
Mean rate of decline in egg skin prick test size in all children was 0.7 mm/year (95% CI 0.5-1.0 mm/year). There was no evidence (P = 0.57) that the rate of decline in egg skin prick test size differed between children who undertook frequent ingestion (n = 21, mean 0.4 mm/year, 95% CI -0.3-1.2 mm/year), regular ingestion (n = 37, mean 0.9 mm/year, 95% CI 0.4-1.4 mm/year) or strict avoidance (n = 67, mean 0.7 mm/year, 95% CI 0.4-1.1 mm/year) of baked egg.
Compared with strict dietary avoidance, frequent consumption of baked egg was not associated with a different rate of decline in egg skin prick test size in egg-allergic children.
Given that dietary restrictions can adversely impact on the family, it is reasonable to consider liberalizing baked egg in the diet of egg-allergic children.
鸡蛋过敏儿童是否应严格避免食用所有形式的鸡蛋，或者定期摄入烘焙鸡蛋会延迟还是加速鸡蛋过敏的缓解，这存在争议。
本研究首次探讨了鸡蛋过敏儿童中烘焙鸡蛋摄入频率与鸡蛋皮试大小下降速度之间的关系。
这是一项回顾性临床队列研究。纳入了 1996 年至 2005 年在皇家儿童医院过敏科就诊并经挑战证实鸡蛋过敏、且在此期间至少进行了 2 次鸡蛋皮试的所有儿童（n=125）。通过电话问卷调查评估烘焙鸡蛋的摄入频率如下：（a）频繁（每周>1 次），（b）规律（每 3 个月>1 次，每周≤1 次）或（c）严格回避（每 3 个月≤1 次）。通过多元线性回归，在调整潜在混杂因素后，考察了烘焙鸡蛋摄入频率与鸡蛋皮试大小下降速度之间的关系。
所有儿童的鸡蛋皮试大小下降速度的平均值为 0.7 mm/年（95%CI 0.5-1.0 mm/年）。频繁摄入烘焙鸡蛋的儿童（n=21，平均下降速度为 0.4 mm/年，95%CI -0.3-1.2 mm/年）、规律摄入烘焙鸡蛋的儿童（n=37，平均下降速度为 0.9 mm/年，95%CI 0.4-1.4 mm/年）或严格回避烘焙鸡蛋的儿童（n=67，平均下降速度为 0.7 mm/年，95%CI 0.4-1.1 mm/年）之间，鸡蛋皮试大小下降速度差异无统计学意义（P=0.57）。
与严格的饮食回避相比，鸡蛋过敏儿童频繁摄入烘焙鸡蛋与鸡蛋皮试大小下降速度无差异。
鉴于饮食限制可能对家庭产生不利影响，合理考虑放宽鸡蛋过敏儿童的烘焙鸡蛋饮食限制。
