Creation of a standardized egg ladder for IgE-mediated egg allergy
Background A food ladder is a step-wise progression from extensively heated to unheated food. Heating decreases the allergenicity of food proteins by modifying conformational epitopes. Progressing from extensively baked to less heated foods offers a p
Authors
- Carl W. Schaefer
- Allison Hicks (ORCID: https://orcid.org/0000-0001-9961-1431)
- Carina Venter (ORCID: https://orcid.org/0000-0002-7473-5355)
- Alyssa Friebert
- Vijaya Knight
- Stephanie Filep (ORCID: https://orcid.org/0000-0003-2135-5161)
- Sayeh Agah
- Kaci Pickett‐Nairne (ORCID: https://orcid.org/0009-0000-1451-0229)
- David E. Fleischer
Institutions
- Children's Hospital Colorado (US)
- University of Colorado Anschutz Medical Campus (US)
- University of Colorado Denver (US)
Publication Details
- Published
- 2025-08-18
- DOI
- https://doi.org/10.22541/au.175550264.41022958/v1
- Primary Topic
- Food Allergy and Anaphylaxis Research
- Type
- article
- Field-Weighted Citation Impact
- 0.00