| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 3190807 | Annals of Allergy, Asthma & Immunology | 2016 | 5 Pages |
Abstract
Most subjects with egg allergy tolerated baked egg. This study is the first to use 3.8 g of EW protein for the challenges. The EW SPT wheal diameter and EW-specific IgE levels were the best predictors of baked-egg tolerance.
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Authors
Maryam MD, Nithya MD, Maria RN, CPNP, AE-C, L. Steven MS, John Andrew MD,