Trends in Soy IgE Levels in Food Allergic Patients

Abstract

U E S D A Y 806 Trends in Soy IgE Levels in Food Allergic Patients Edith Schussler, MD, Manish Ramesh, MD, PhD, Jacob D. Kattan, MD, Julie Wang, MD, FAAAAI; Icahn School of Medicine at Mount Sinai, New York, NY, Montefiore Medical Center, New York, NY. RATIONALE: Soy allergy is one of the most common food allergies, affecting approximately 0.4% of children. We examined trends in soy serum IgE (sIgE) levels over time. METHODS: This was a retrospective chart review of all patients at our teaching institution who had soy sIgE drawn on 2 or more occasions and had a diagnosis code of 693.1 (food allergy), or 995 (anaphylaxis), between January 1, 2003, and January 1, 2013. RESULTS: 315 patients had 2 or more soy sIgE levels performed (median sIgE 7.46 kUA/L, median age 5.9 years). Those with starting values of >/55 kUA/L showed greater variability in their levels on subsequent visits (median change -1.04, mean -0.17, range -63.9 to 77.1), than those with starting values of /55kUA/L show greater variability in levels on subsequent visits than those with levels <5 kUA/L. When initial soy sIgEwas performed under age 3, subsequent levels tended to increase. When levels were performed above age 3, levels tended to decrease on subsequent visits.