Ovomucoid Specific Immunoglobulin E as a Predictor of Tolerance to Cooked Egg
Background Ovomucoid is the dominant allergen in hen's egg. Although several studies evaluated the utility of ovomucoid specific immunoglobulin E (sIgE) levels in predicting baked (e.g., muffin or cupcake) or raw egg food challenge outcomes, studies that evaluated ovomucoid sIgE as a predictor...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
SAGE Publishing
2015-09-01
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| Series: | Allergy & Rhinology |
| Online Access: | https://doi.org/10.2500/ar.2015.6.0135 |