The team conducted 36 "oral food challenges" that involved exposing patients diagnosed with an egg allergy to three eggs that had been baked into a standard cake/bread recipe for a half hour at 350 degrees.
More than half (56 percent) of the patients displayed tolerance to the food, leading the authors to conclude that a majority of patients had outgrown their condition. And this, they said, could lead to such patients being able to embark on a much more diverse diet and perhaps the development of even greater food tolerance down the road.
A second study team led by pediatrician Dr. Ruchi Gupta, at Lurie Children's Hospital of Chicago, conducted a survey to assess how much the eight most common food allergies in U.S. children younger than 10 persisted or waned with age.
The survey found 2,120 children aged older than 10 with known food allergies. Of these, 28 percent were found to have developed food allergy tolerance at some point following their initial diagnosis.
Children who had been diagnosed with an egg allergy before 10 years of age were the most likely to go on to outgrow their allergy, followed by those with a milk allergy diagnosis.
Specifically, 55 percent of egg-allergic children and 45 percent of milk-allergic kids ultimately developed tolerance to each respective food at an average age of about 6 and 7 years.
But only 16 percent of those with tree nut allergies and 14 percent of those with shellfish allergies went on to outgrow their condition. And both groups did so at later ages -- nearly 12 years old for shellfish allergy and almost 10 years old for tree nut allergy.
Those who outgrew their food allergies were found to be much less likely to experience severe reactions such as trouble breathing or anaphylaxis.
Boys were more likely to outgrow their allergy than girls. Kids with initially severe allergies faced worse odds than those diag
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