日本儿童速发型鸡蛋过敏的自然史
2016/06/20
摘要
背景：鸡蛋过敏在婴儿期就会出现。我们研究了日本儿童6岁前对鸡蛋过敏的耐受性。
方法：在这项回顾性研究中，226个出生在2005年的有速发型鸡蛋过敏史的孩子，进行了口服食物挑战（OFC）。耐受的定义是口服食物挑战时对半熟的鸡蛋没有过敏反应，或在家不小心吃了鸡蛋没有过敏反应。根据受试者耐受性获得时的年龄分为三组：Ⅰ组（＜3岁）（N = 66），Ⅱ组（3-6岁）（N = 98），Ⅲ组（长期过敏组）（n = 62）。
结果：有30%的孩子在3岁时已获得耐受性（66/226），59%的在5岁时已获得耐受性（133/226），73%的在6岁时已获得耐受性（164/226）。在3岁时，过敏相关的并发症发生率（支气管哮喘，P = 0.02；特应性皮炎，P = 0.04）Ⅲ组高于Ⅰ组。对任何食物过敏Ⅲ组相较于Ⅰ组更频繁（P = 0.03）；鸡蛋过敏在Ⅲ组（P = 0.04）中更常见。蛋清（EW）和卵类粘蛋白（OM）特异性免疫球蛋白E（IgE）的水平，Ⅲ组明显高于Ⅰ组（P＜0.05）。
结论：Ⅲ组鸡蛋相关的过敏反应和并发症的发生频率更高，表现出持续的、高水平的蛋清（EW）和卵类粘蛋白（OM）特异性免疫球蛋白E（IgE）。
（苏欣 审校）
Allergol Int. 2016 Apr;65(2):153-7. doi: 10.1016/j.alit.2015.10.005. Epub 2015 Nov 28.
Natural history of immediate-type hen's egg allergy in Japanese children.
Ohtani K1, Sato S2, Syukuya A3, Asaumi T4, Ogura K2, Koike Y5, Iikura K4, Yanagida N4, Imai T6, Ebisawa M7.
Author information
Abstract
BACKGROUND:Hen's egg (HE) allergy develops during infancy. We investigated tolerance acquisition in Japanese children allergic to HE aging <6 years.
METHODS:In this retrospective study, 226 children born in 2005 with a history of immediate-type HE allergy underwent an oral food challenge (OFC). Tolerance was defined as no reaction to an OFC with half of whole heated HE or accidental HE consumption at home. Participants were divided into three groups based on age at tolerance acquisition: group I (<3 years) (n = 66), group II (3-6 years) (n = 98), and group III (prolonged allergic groups) (n = 62).
RESULTS:Tolerance acquisition occurred in 30% (66/226) by 3 years of age, 59% (133/226) by 5 years of age, and 73% (164/226) at 6 years of age. At 3 years, incidences of allergy-related complications (bronchial asthma, p = 0.02; atopic dermatitis, p = 0.04) were higher in the group III than in the group I. Anaphylaxis to any food occurred more frequently in the group III than in the group I (p = 0.03); anaphylaxis to HE was more common in the group III (p = 0.04). Egg white (EW)- and ovomucoid (OM)-specific immunoglobulin E (IgE) levels were higher in the group III than in the group I (p < 0.05).
CONCLUSIONS:The group III experienced HE-related anaphylaxis and complications more frequently and exhibited sustained, high EW- and OM-specific IgE levels.
Copyright © 2015 Japanese Society of Allergology. Production and hosting by Elsevier B.V. All rights reserved.
KEYWORDS:Egg white-specific immunoglobulin E (IgE) antibodies; Hen's egg; Oral food challenge; Ovomucoid-specific IgE; Tolerance acquisition
Allergol Int. 2016 Apr;65(2):153-7. doi: 10.1016/j.alit.2015.10.005. Epub 2015 Nov 28.
上一篇：
中国急性下呼吸道感染住院患儿中感染的1到4型人类副流感病毒
下一篇：
疾病的发病率仍在上升？基于韩国全国人口的一个为期6年的研究
