Real-world evaluation of adherence and safety of tiny-dose heated egg white powder based on the Prevention of Egg Allergy with Tiny Intake study: A caregiver survey

Background: Continuous ingestion of small amounts of allergen has emerged as an important strategy for both the prevention and treatment of hen’s egg allergy. However, implementing tiny-dose allergen exposure in routine clinical practice remains challenging because of difficulties in preparing and administering precise amounts of egg protein. Objective: The study aimed to evaluate the real-world use, adherence, and safety of a commercially available heated egg white powder in routine clinical practice. Methods: From February to October 2025, children who purchased and used the powder under physician guidance at participating institutions were enrolled. Approximately 2 months after providing online consent, caregivers completed an online survey. Results: Responses were obtained from 53 of 57 participants (93.0%). Participants ranged in age from 3 months to 15 years. A history of infantile eczema was reported in 49 participants (92.5%), and 15 (28.3%) had food allergies other than egg allergy. The powder was used for the prevention of egg allergy in 33 participants (62.3%) and for treatment in 20 (37.7%). The proportion of participants consuming the powder at least three times per week remained high, at 92.5% after 1 month and 88.7% after 2 months. Adverse events occurred in four participants (7.5%), including one participant using the powder for prevention and three using it for treatment. Three of them were able to continue ingestion after dose adjustment. Conclusion: The powder showed high adherence, with few adverse events reported during short-term use under physician supervision. Standardized egg white powder may provide a practical approach for implementing low-dose allergen exposure strategies for both the prevention and treatment of hen’s egg allergy. By facilitating reproducible administration of evidence-based allergen doses, such products may help bridge the gap between clinical evidence and real-world implementation. However, allergic symptoms may occur even at very low doses; therefore, appropriate physician guidance, individualized dose selection, and careful monitoring remain essential.

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Publication Details

Journal
Asia Pacific Allergy
Published
2026-11-02
DOI
https://doi.org/10.5415/apallergy.0000000000000319
Primary Topic
Food Allergy and Anaphylaxis Research
Type
article
Field-Weighted Citation Impact
0.00
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article

Real-world evaluation of adherence and safety of tiny-dose heated egg white powder based on the Prevention of Egg Allergy with Tiny Intake study: A caregiver survey

Toya Kono, Yukihiro Ohya, Kiwako Yamamoto‐Hanada, Shigenori Kabashima et al.
Asia Pacific Allergy
Food Allergy and Anaphylaxis Research
article

Real-world evaluation of adherence and safety of tiny-dose heated egg white powder based on the Prevention of Egg Allergy with Tiny Intake study: A caregiver survey

Toya Kono, Yukihiro Ohya, Kiwako Yamamoto‐Hanada, Shigenori Kabashima, Tomoki Yaguchi, Hisako Ogasawara, Chiaki Megumi, Yasuto Kondo, Tatsuki Fukuie, Takuma Yamai, Tetsuaki Kon, Rin Nishi
article en

Abstract

Background: Continuous ingestion of small amounts of allergen has emerged as an important strategy for both the prevention and treatment of hen’s egg allergy. However, implementing tiny-dose allergen exposure in routine clinical practice remains challenging because of difficulties in preparing and administering precise amounts of egg protein. Objective: The study aimed to evaluate the real-world use, adherence, and safety of a commercially available heated egg white powder in routine clinical practice. Methods: From February to October 2025, children who purchased and used the powder under physician guidance at participating institutions were enrolled. Approximately 2 months after providing online consent, caregivers completed an online survey. Results: Responses were obtained from 53 of 57 participants (93.0%). Participants ranged in age from 3 months to 15 years. A history of infantile eczema was reported in 49 participants (92.5%), and 15 (28.3%) had food allergies other than egg allergy. The powder was used for the prevention of egg allergy in 33 participants (62.3%) and for treatment in 20 (37.7%). The proportion of participants consuming the powder at least three times per week remained high, at 92.5% after 1 month and 88.7% after 2 months. Adverse events occurred in four participants (7.5%), including one participant using the powder for prevention and three using it for treatment. Three of them were able to continue ingestion after dose adjustment. Conclusion: The powder showed high adherence, with few adverse events reported during short-term use under physician supervision. Standardized egg white powder may provide a practical approach for implementing low-dose allergen exposure strategies for both the prevention and treatment of hen’s egg allergy. By facilitating reproducible administration of evidence-based allergen doses, such products may help bridge the gap between clinical evidence and real-world implementation. However, allergic symptoms may occur even at very low doses; therefore, appropriate physician guidance, individualized dose selection, and careful monitoring remain essential.

Asia Pacific Allergy
Nagoya City University (JP), National Center For Child Health and Development (JP), Fujita Health University Bantane Hospital (JP), House Foods (Japan) (JP)
Good health and well-being
Openalex Percentile: Top 16%
Food Allergy and Anaphylaxis Research
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