Ovomucoids IgE is a better marker than egg white–specific IgE to diagnose boiled egg allergy-Reference-Cited by-同舟云学术

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Ovomucoids IgE is a better marker than egg white–specific IgE to diagnose boiled egg allergy

Published:2012-06 Issue:6 Volume:129 Page:1681-1682
ISSN:0091-6749
Container-title:Journal of Allergy and Clinical Immunology
language:en
Short-container-title:Journal of Allergy and Clinical Immunology

Author:

Haneda Yasuhiro,Kando Naoyuki,Yasui Masahiro,Kobayashi Takae,Maeda Toru,Hino Asuka,Hasegawa Shunji,Ichiyama Takashi,Ito Komei

Publisher

Elsevier BV

Subject

Immunology,Immunology and Allergy

Reference8 articles.

1. Diagnosis of food allergy based on oral food challenge test;Ito;Allergol Int,2009

2. Relationship between food-specific IgE concentrations and the risk of positive food challenges in children and adolescents;Sampson;J Allergy Clin Immunol,1997

3. The predictive relationship of food-specific serum IgE concentrations to challenge outcomes for egg and milk varies by patient age;Komata;J Allergy Clin Immunol,2007

4. Immediate type food hypersensitivity associated with atopic dermatitis in children [in Japanese];Ito;Arerugi,2004

5. Allergenic activity of heated and ovomucoid-depleted egg white;Urisu;J Allergy Clin Immunol,1997

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5. Chapter 12-1 Hen Egg Allergy, Chapter 12-2 Milk Allergy, and Chapter 12-3 Wheat Allergy in the Japanese Guidelines for Food Allergy 2021;Nihon Shoni Arerugi Gakkaishi. The Japanese Journal of Pediatric Allergy and Clinical Immunology;2022-12-20

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