Abstract
The total scores ≥100 points were recorded in five egg white, two milk and four wheat challenges. The distribution of the total scores was not different among the target foods, and in total, 44.9% had at otal score≤10 points, 46.9% were between 11 to 40 points, and 8.1% were ≥41 points. A significant correlation coefficient was detected between the TS/Pro and sIgE for egg white (r=0.24, p<0.001), ovomucoid (r=0.28, p<0.001), milk (r=0.23, p<0.001), wheat (r=0.36, p<0.001), and omega-5 gliadin (r=0.41, p<0.001). Conclusion
Highlights
Quantitative evaluation of the symptoms provoked during the oral food challenge using the Anaphylaxis Scoring Aichi (ASCA)
Quantitative evaluation of the severity of allergic symptoms is needed in clinical research to establish a standard policy for the management of food allergies
We have evaluated positive OFCs to boiled egg white (n=374), raw milk (n=213) and udon noodle (n=136), which were performed from April 2011 to October 2012 with written informed consent and approval of the ethics committee
Summary
Quantitative evaluation of the severity of allergic symptoms is needed in clinical research to establish a standard policy for the management of food allergies. No appropriate symptom scoring system has been available so far. We have created an original symptom scoring sheet named the ‘Anaphylaxis Scoring Aichi (ASCA)’ to be used during an oral food challenge (OFC, EAACI 2012, Geneva). The ASCA lists and sorts subjective and objective symptoms into five organs (respiratory, skin-mucosal, gastrointestinal, psycho-neurological and cardiovascular). The organ scores are given (0 to 60 points) in accordance to the severity of each symptom. The total score was defined as the sum of the highest five organ scores (maximum 240 points) observed throughout the course of an OFC
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