Organ-specific symptoms during oral food challenge in children with food allergy

Cow's milk, hen's egg, peanut, tree nuts, wheat, and soy are responsible for the majority of food-induced allergic reactions in young children2 with a rate of 2% to 6% in children in the first year of life.3 Oral food challenges (OFCs) are the gold standard in the diagnostic workup in patients with suspected food allergy.4 Based on this, our study aimed to analyze the distribution of clinical signs and symptoms on OFCs and to test whether this distribution is dependent on the tested food allergen. [...]the particular allergenicity of a food allergen is determined not only by its source but also relies on the condition and the state of processing (cooked, boiled, roasted, etc).6 In our study, we used all foods in the most allergenic form known, for example, pasteurized hen's egg and cow's milk, roasted peanut, and wheat as gluten powder.