Study population
The patient selection process is illustrated in Figure 1. At baseline, in all cohorts (n = 1,096), the median age was 5.0 years, and there were 674 (61%) males. A history of anaphylaxis to the causative food was observed in 320 (29%) participants. Additionally, 425 (39%) had completely eliminated HE, CM, wheat, or peanuts from their diet, and 277 (25%) had multiple food allergies to HE, CM, wheat, or peanuts. In HE, CM, wheat, and peanut allergies, egg white- and ovomucoid-sIgE levels were 10.5 and 4.8 kUA/L, milk- and casein-sIgE levels were 10.9 and 8.0 kUA/L, wheat- and ω-5 gliadin-sIgE levels were 17.3 and 0.9 kUA/L, and peanut- and Ara h 2-sIgE levels were 12.3 and 6.2 kUA/L, respectively. Furthermore, 261 (24%) had low-dose reactivity, including 72 (12%) in HE, 126 (28%) in CM, 30 (22%) in wheat, and 43 (48%) in peanut allergy (Table 1) subgroups.