| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 3198431 | Journal of Allergy and Clinical Immunology | 2012 | 9 Pages |
Abstract
Initiation of a baked egg diet accelerates the development of regular egg tolerance compared with strict avoidance. Higher serum EW-specific IgE level is associated with persistent baked and regular egg reactivity, while initial baked egg reactivity is not.
Keywords
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Immunology
Authors
Stephanie A. MD, Hugh A. MD, Scott H. MD, Sally RN, Erin L. MS, James PhD, Anna MD,