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.