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Jill, a 5-year old girl with a history of egg allergy, visits her healthcare professional after recently eating cake at a birthday party. Her mother reported that Jill experienced no apparent reaction after this event and is wondering if Jill has grown out of her egg allergy.
Jill's healthcare professional conducts a full clinical history and physical examination and decides to test using egg white with reflex to components.
Jill’s previous healthcare professional advised that Jill have testing done, but her parents didn’t want it at the time.
These results, together with this patient's case history and symptoms, help confirm the diagnosis.
|ImmunoCAPTM test results (kUA /l)|
|Egg White||Whole Allergen||6.4|
|Gal d 1 (Ovomucoid)||Allergen Component||<.10|
|Gal d 2 (Ovalbumin)||Allergen Component||5.42|
Jill’s lack of IgE sensitization to Gal d 1 (ovomucoid) indicates that she may be able to eat extensively baked egg.1
An open challenge with baked egg (i.e. muffin) may be indicated.
Healthcare professional's management plan
Jill with her mother are seen by her healthcare professional one year later. Extensively cooked egg is now part of Jill’s diet and she is fit and well. As she ages, Jill is likely to outgrow her egg allergy. Periodic testing may be appropriate to determine IF and WHEN Jill may outgrow her egg allergy all together. Depending on her sIgE results the allergist may determine when a baked egg challenge (i.e. scrambled eggs) may be indicated. Jill's mother is advised to use precaution when introducing certain foods that may contain raw egg, such as ice cream, salad dressings, and sauces, into her diet.
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