G. Weyman Price, MDa, b, Angela D. Hogan, MDc, A. Holly Farris, BAa, A

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Sensitization (IgE antibody) to food allergens in wheezing infants and children G.Weyman Price, MDa, b, Angela D. Hogan, MDc, A.Holly Farris, BAa, A.Wesley Burks, MDc, Thomas A.E. Platts-Mills, MD, PhDb, Peter W. Heymann, MDa Journal of Allergy and Clinical Immunology Volume 96, Issue 2, Pages 266-270 (August 1995) DOI: 10.1016/S0091-6749(95)70020-X Copyright © 1995 Mosby, Inc. Terms and Conditions

FIG. 1 The percentage of sera with positive test responses to positive test responses to one or more food allergies (i.e., food RAST positive) are shown for wheezing patients (black bars) and control subjects (hatched bars). The geometric mean of total IgE is reported for each group in international units per milliliter. The 95% confidence intervals are noted underneath in parentheses. Journal of Allergy and Clinical Immunology 1995 96, 266-270DOI: (10.1016/S0091-6749(95)70020-X) Copyright © 1995 Mosby, Inc. Terms and Conditions

FIG. 2 Titers of IgE antibodies to egg (E), milk (M), soy (S), and peanut (P) were measured by RAST. The results in sera from patients with AD, wheezing patients, and control subjects are compared for children age 2 years and older. The titers are expressed as a percent of maximal counts bound of radiolabeled goat anti-human IgE by using a control curve established for each allergen. Solid circles (●) represent sera that were positive for IgE antibodies to each allergen. Numbers below the solid lines followed by an open triangle (▵) represent the number of sera that tested below the sensitivity for each assay. Geometric means of IgE antibody titers to egg, milk, soy, and peanut allergens from patients with AD who had positive RAST results were 37%, 13%, 44%, and 16%, respectively. These values are significantly higher (p < 0.001) than the geometric mean of titers from wheezing patients for egg (13%), soy (20%), and peanut (5%), but not for milk (12%). The geometric means of titers from wheezing patients, however, were not significantly different from the values for control subjects, which were 13%, 25%, and 9% for egg, soy, and peanut, respectively (p = NS). Journal of Allergy and Clinical Immunology 1995 96, 266-270DOI: (10.1016/S0091-6749(95)70020-X) Copyright © 1995 Mosby, Inc. Terms and Conditions