Conclusion
The diameter and change rate of the SPT wheal can well predict the outcome of tolerance to different egg ingredients.This detection method provides a method by which clinicians can guide the infants’ families to scientifically avoid and reintroduce allergic foods, which would finally improve and strengthen health management and decrease their economic burden. It should be noted that in practice, the results of SPT for fresh food are also affected by various factors, including the individual specificity and immune status of the subjects, the ability of the operator, and the type of immune response, all of which should be considered to be able to make a judgment according to the actual situation of the children.