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      계란 알레르기에서 열처리한 계란을 이용한 피부단자시험의 진단적 유용성 = Diagnostic utility of skin prick test to cooked egg in children with egg allergy

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      다국어 초록 (Multilingual Abstract)

      Purpose: Reliable predictors of tolerance to cooked egg in an egg allergic population are not established. We investigated the usefulness of the skin prick test to cooked egg in children with egg allergy. Methods: We studied 36 children with egg allergy. Skin prick tests (SPTs) for the uncooked or cooked form of egg white and egg yolk, whole egg, ovomucoid (OVM), and ovalbumin (OVA) were performed at diagnosis. The reagents of cooked egg for SPT were prepared by baking for 25 minutes in 200 degree oven. We also examined specific IgE levels to whole egg, egg white, egg yolk, OVM, and OVA. Results: Patients with history of allergic reaction to extensively heated egg showed significantly increased wheal size for cooked egg white (median [interquartile range]), 10.5 [7.0.14.6] vs. 4.2 [0.0.5.6], P<0.001) and OVM (9.6 [7.3.13.8] vs. 5.6 [0.0.7.8], P=0.001) than those without the history. The strongest positive correlation was found between wheal size for cooked egg white and OVM (r=0.788, P<0.001). SPT wheal size for cooked egg white were positively correlated with serum OVM-specific IgE levels (r=0.691, P<0.001). Cutoff value was 7.0 mm in SPT wheal size for cooked egg white, the sensitivity was 73.1% and specificity was 99.0%. SPT for cooked egg white showed significantly higher area under curve than serum egg white specific IgE. Conclusion: Our results suggest that SPT to cooked egg white may be useful predictor of allergic reaction to cooked egg. Further investigations will be needed.
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      Purpose: Reliable predictors of tolerance to cooked egg in an egg allergic population are not established. We investigated the usefulness of the skin prick test to cooked egg in children with egg allergy. Methods: We studied 36 children with egg aller...

      Purpose: Reliable predictors of tolerance to cooked egg in an egg allergic population are not established. We investigated the usefulness of the skin prick test to cooked egg in children with egg allergy. Methods: We studied 36 children with egg allergy. Skin prick tests (SPTs) for the uncooked or cooked form of egg white and egg yolk, whole egg, ovomucoid (OVM), and ovalbumin (OVA) were performed at diagnosis. The reagents of cooked egg for SPT were prepared by baking for 25 minutes in 200 degree oven. We also examined specific IgE levels to whole egg, egg white, egg yolk, OVM, and OVA. Results: Patients with history of allergic reaction to extensively heated egg showed significantly increased wheal size for cooked egg white (median [interquartile range]), 10.5 [7.0.14.6] vs. 4.2 [0.0.5.6], P<0.001) and OVM (9.6 [7.3.13.8] vs. 5.6 [0.0.7.8], P=0.001) than those without the history. The strongest positive correlation was found between wheal size for cooked egg white and OVM (r=0.788, P<0.001). SPT wheal size for cooked egg white were positively correlated with serum OVM-specific IgE levels (r=0.691, P<0.001). Cutoff value was 7.0 mm in SPT wheal size for cooked egg white, the sensitivity was 73.1% and specificity was 99.0%. SPT for cooked egg white showed significantly higher area under curve than serum egg white specific IgE. Conclusion: Our results suggest that SPT to cooked egg white may be useful predictor of allergic reaction to cooked egg. Further investigations will be needed.

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      참고문헌 (Reference)

      1 홍수종, "한국 소아알레르기 질환의 유병률" 대한소아과학회 51 (51): 343-350, 2008

      2 Boyano Martinez T, "Validity of specific IgE antibodies in children with egg allergy" 31 : 1464-1469, 2001

      3 Ando H, "Utility of ovomucoid-specific IgE concentrations in predicting symptomatic egg allergy" 122 : 583-588, 2008

      4 Rona RJ, "The prevalence of food allergy : a meta-analysis" 120 : 638-646, 2007

      5 Heine RG, "The diagnosis and management of egg allergy" 6 : 145-152, 2006

      6 Sporik R, "Specificity of allergen skin testing in predicting positive open food challenges to milk, egg and peanut in children" 30 : 1540-1546, 2000

      7 Faraj Z, "Skin prick testing with extensively heated milk or egg products helps predict the outcome of an oral food challenge : a retrospective analysis" 8 (8): 2012

      8 Colver AF, "Severe food-allergic reactions in children across the UK and Ireland, 1998-2000" 94 : 689-695, 2005

      9 Cortot CF, "Role of specific IgE and skin-prick testing in predicting food challenge results to baked egg" 33 : 275-281, 2012

      10 Hill DJ, "Reducing the need for food allergen challenges in young children : a comparison of in vitro with in vivo tests" 31 : 1031-1035, 2001

      1 홍수종, "한국 소아알레르기 질환의 유병률" 대한소아과학회 51 (51): 343-350, 2008

      2 Boyano Martinez T, "Validity of specific IgE antibodies in children with egg allergy" 31 : 1464-1469, 2001

      3 Ando H, "Utility of ovomucoid-specific IgE concentrations in predicting symptomatic egg allergy" 122 : 583-588, 2008

      4 Rona RJ, "The prevalence of food allergy : a meta-analysis" 120 : 638-646, 2007

      5 Heine RG, "The diagnosis and management of egg allergy" 6 : 145-152, 2006

      6 Sporik R, "Specificity of allergen skin testing in predicting positive open food challenges to milk, egg and peanut in children" 30 : 1540-1546, 2000

      7 Faraj Z, "Skin prick testing with extensively heated milk or egg products helps predict the outcome of an oral food challenge : a retrospective analysis" 8 (8): 2012

      8 Colver AF, "Severe food-allergic reactions in children across the UK and Ireland, 1998-2000" 94 : 689-695, 2005

      9 Cortot CF, "Role of specific IgE and skin-prick testing in predicting food challenge results to baked egg" 33 : 275-281, 2012

      10 Hill DJ, "Reducing the need for food allergen challenges in young children : a comparison of in vitro with in vivo tests" 31 : 1031-1035, 2001

      11 Alessandri C, "Ovomucoid (Gal d 1) specific IgE detected by microarray system predict tolerability to boiled hen's egg and an increased risk to progress to multiple environmental allergen sensitisation" 42 : 441-450, 2012

      12 Lieberman JA, "Outcomes of 100 consecutive open, baked-egg oral food challenges in the allergy office" 129 : 1682-1684.e2, 2012

      13 Lemon-Mule H, "Noone S, Nowak-Wegrzyn A. Immunologic changes in children with egg allergy ingesting extensively heated egg" 122 : 977-983.el, 2008

      14 Sampson HA, "Natural history of food hypersensitivity in children with atopic dermatitis" 115 : 23-27, 1989

      15 Caubet JC, "Molecular diagnosis of egg allergy" 11 : 210-215, 2011

      16 Martos G, "Mechanisms underlying differential food allergy response to heated egg" 127 : 990-997.e1-2, 2011

      17 Gruber P, "Influence of the maillard reaction on the allergenicity of rAra h 2, a recombinant major allergen from peanut (Arachis hypogaea), its major epitopes, and peanut agglutinin" 53 : 2289-2296, 2005

      18 Deutsch HF, "Immunochemical properties of heated ovomucoid" 64 : 19-25, 1956

      19 Sampson HA, "Fatal and near-fatal anaphylactic reactions to food in children and adolescents" 327 : 380-384, 1992

      20 Faeste CK, "Extractability, stability, and allergenicity of egg white proteins in differently heat-processed foods" 90 : 427-436, 2007

      21 Leonard SA, "Dietary baked egg accelerates resolution of egg allergy in children" 130 : 473-480.el, 2012

      22 Hanifin JM, "Diagnostic criteria for atopic dermatitis: consider the context" 135 : 1551-, 1999

      23 Hill DJ, "Confirmation of the association between high levels of immunoglobulin E food sensitization and eczema in infancy : an international study" 38 : 161-168, 2008

      24 Lidholm J, "Component-resolved diagnostics in food allergy" 6 : 234-240, 2006

      25 Koplin JJ, "Can early introduction of egg prevent egg allergy in infants? A population-based study" 126 : 807-813, 2010

      26 Tan JW, "Baked egg food challenges-clinical utility of skin test to baked egg and ovomucoid in children with egg allergy" 43 : 1189-1195, 2013

      27 Urisu A, "Allergenic activity of heated and ovomucoid-depleted egg white" 100 : 171-176, 1997

      28 Kattan JD, "Allergen component testing for food allergy: ready for prime time?" 13 : 58-63, 2013

      29 Clark A, "A longitudinal study of resolution of allergy to well-cooked and uncooked egg" 41 : 706-712, 2011

      30 Langeland T., "A clinical and immunological study of allergy to hen's egg white. II. Antigens in hen's egg white studied by crossed immunoelectrophoresis (CIE)" 37 : 323-333, 1982

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      학술지 이력

      학술지 이력
      연월일 이력구분 이력상세 등재구분
      2026 평가예정 재인증평가 신청대상 (재인증)
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      2016-12-01 평가 등재후보로 하락 (계속평가) KCI등재후보
      2013-04-05 학술지명변경 한글명 : 대한소아알레르기및호흡기학회지 -> Allergy Asthma & Respiratory Diseases
      외국어명 : THE Korean Academy of Pediatric Allergy and Respiratory Disease -> 알레르기 천식 호흡기질환
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      2010-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2009-01-01 평가 등재 1차 FAIL (등재유지) KCI등재
      2007-05-30 학회명변경 한글명 : 대한소아알레르기 및 호흡기학회 -> 대한 소아알레르기 호흡기학회 KCI등재
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      학술지 인용정보

      학술지 인용정보
      기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
      2016 0.34 0.34 0.49
      KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
      0.41 0.41 0.971 0.19
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