Increasing specific immunoglobulin E levels correlate with the risk of anaphylaxis during an oral food challenge.
Noriyuki YanagidaSakura SatoKyohei TakahashiKen-Ichi NagakuraTomoyuki AsaumiKiyotake OguraMotohiro EbisawaPublished in: Pediatric allergy and immunology : official publication of the European Society of Pediatric Allergy and Immunology (2018)
The risk of all symptoms, except skin symptoms, during OFCs increased with increasing sIgE levels, and this consequently increased anaphylaxis during OFCs. The mechanism of how sIgE affects the prevalence of gastrointestinal, respiratory, cardiovascular, and neurological symptoms or anaphylaxis is unknown; thus, further study is required.