Result-related factors, safety, and reliability of egg-specific immunoglobulin E in the oral food challenge with lightly heated whole egg -A retrospective study of 227 cases--Reference-Cited by-同舟云学术

Result-related factors, safety, and reliability of egg-specific immunoglobulin E in the oral food challenge with lightly heated whole egg -A retrospective study of 227 cases-

Published:2021-08-20 Issue:3 Volume:35 Page:220-227
ISSN:0914-2649
Container-title:Nihon Shoni Arerugi Gakkaishi. The Japanese Journal of Pediatric Allergy and Clinical Immunology
language:en
Short-container-title:Nihon Shoni Arerugi Gakkaishi. The Japanese Journal of Pediatric Allergy and Clinical Immunollogy

Author:

Doi Masaaki¹,Matsubara Yasutaka¹,Iwakoshi Nayu¹,Takagi Kumiko¹,Sasaki Aya¹,Furuichi Yasuko¹

Affiliation:

1. Department of Pediatrics, Higashiosaka City Medical Center

Publisher

Japanese Society of Pediatric Allergy and Clinical Immunology

Subject

Ocean Engineering

Link

https://www.jstage.jst.go.jp/article/jspaci/35/3/35_220/_pdf

Reference18 articles.

1. 1) 日本小児アレルギー学会食物アレルギー委員会. 食物アレルギー診療ガイドライン2016≪2018年改訂版≫. 協和企画, 2018.

2. 2) Yamamoto-Hanada K, et al. Allergy and immunology in young children of Japan: The JECS cohort. World Allergy Organ J 2020;13:100479.

3. 4) 伊藤節子. 【食物アレルギーの新たな進展】調理・加熱による食品中のアレルゲンの変化. 臨床免疫・アレルギー科 2009;51:383-389.

4. 5) Shin M, Han Y, Ahn K. The influence of the time and temperature of heat treatment on the allergenicity of egg white proteins. Allergy Asthma Immunol Res 2013;5:96-101.

5. 6) 二瓶真人, 他. 加熱鶏卵の段階的な食物経口負荷試験に関する検討. 日本小児アレルギー学会誌 2018;32:776-784.