Brückner Amely, Funk-Wentzel Petra, Hompes Stephanie
Elbe Klinikum Buxtehude, Clinic for Dermatology, Competence Center for Chronic Skin Diseases, Buxtehude.
Practice for Nutrition Therapy, Stuttgart, and.
Allergol Select. 2024 Oct 16;8:324-331. doi: 10.5414/ALX02517E. eCollection 2024.
More than 10 years ago, the British Society for Allergy and Clinical Immunology (BSACI) published guidelines for the management of egg allergy [1]. For the first time, these included a stepwise plan for the reintroduction of egg for egg-allergic children who could already tolerate well-cooked egg, such as cakes and cookies. Since then, various egg ladders have been developed [2, 3, 4, 5, 6, 7, 8, 9]. In the past 3 years, several studies have been published suggesting that a gradual introduction of highly processed to less processed egg containing foods contribute to the acceleration of tolerance development [2, 3, 4, 5]. However, depending on the study and egg ladder, the egg products vary in their level of processing (wheat matrix, degree, and location of heating (e.g., oven, pan, pot), egg quantity, and egg protein). In the UK, the introduction of the egg ladder is recommended at the age of 12 months or if the last reaction occurred 6 months before. The benefits of introducing egg at home include an early increase in the variety of foods, reduction of food fears, improved nutrient intake, and the avoidance of hospitalization fears in children [10]. Children with mild reactions in the past can start with small amounts of baked goods at home. Food challenges in an inpatient setting to exclude or reconfirm the allergy should be conducted if the patients have previously had severe allergic reactions, i.e., anaphylaxis, or if the smallest amounts triggered an allergic reaction or if existing asthma is poorly controlled [10, 11]. The present work includes, in addition to the evaluation of study results, a presentation of the recent studies regarding egg ladders. From these, a new egg ladder as therapeutic option for the German-speaking region has been developed. As already done for the milk ladder a detailed step-by-step plan, selection criteria, a recipe collection, and also ideas for commercial prepackaged food items can be found in the appendices [11].
十多年前,英国过敏与临床免疫学会(BSACI)发布了鸡蛋过敏管理指南[1]。这些指南首次包含了一项逐步计划,用于为那些已经能够耐受熟透鸡蛋(如蛋糕和饼干)的鸡蛋过敏儿童重新引入鸡蛋。从那时起,人们开发了各种鸡蛋阶梯式引入方案[2,3,4,5,6,7,8,9]。在过去三年中,有几项研究发表,表明从高加工度到低加工度的含蛋食品逐步引入有助于加速耐受性的发展[2,3,4,5]。然而,根据研究和鸡蛋阶梯式引入方案的不同,蛋制品在加工水平(小麦基质、加热程度和位置(如烤箱、平底锅、锅)、鸡蛋数量和鸡蛋蛋白)上存在差异。在英国,建议在12个月大时或上次过敏反应发生在6个月前时引入鸡蛋阶梯式引入方案。在家中引入鸡蛋的好处包括早期增加食物种类、减少对食物的恐惧、改善营养摄入以及避免儿童对住院的恐惧[10]。过去有轻度过敏反应的儿童可以从家中少量食用烘焙食品开始。如果患者以前有严重过敏反应,即过敏反应,或者即使食用最少量的食物也引发过敏反应,或者现有哮喘控制不佳,则应在住院环境中进行食物激发试验以排除或重新确认过敏[10,11]。除了评估研究结果外,本研究还介绍了有关鸡蛋阶梯式引入方案的最新研究。据此,为德语地区开发了一种新的鸡蛋阶梯式引入方案作为治疗选择。如同牛奶阶梯式引入方案一样,附录中可以找到详细的逐步计划、选择标准、食谱集以及商业预包装食品的相关建议[11]。