Risk factors of EIARDs and specific IgE levels
There was no significant difference in the characteristics and median
age of starting OIT between the EIARD-positive and EIARD-negative groups
(Table 2). There was also no significant difference in the average pace
of increasing the amount of antigen in the OIT between the two groups
for CM (P =0.52) and wheat (P =0.053) allergies.
With respect to the sIgE levels, there was no significant difference
between the EIARD-positive and EIARD-negative groups before the start of
OIT (CM: P =0.51, casein: P =0.96, wheat: P =0.93, ω-5
gliadin: P =0.23; Table 2). There was also no significant
difference in ⊿food allergen-sIgE calculated using the formula
([difference between sIgE before OIT and sIgE after OIT]/sIgE before
OIT) between the groups. In both groups, the sIgE levels of CM, casein,
wheat, and ω-5 gliadin were lower after OIT than before OIT
(P <0.001 for all comparisons, Figure 3). The sIgE titer
after OIT was not tested in one of the two patients who developed an
anaphylactic shock in response to CM during the EPT (case 17) and in
another patient who had CM-sIgE levels of 0.43 kUA/L and casein-sIgE
levels of 0.49 kUA/L (case 19). Eight patients in the wheat
EIARD-positive group showed negative sIgE to ω-5 gliadin measured after
OIT (Table 2).