Table 1

Comparison of studies reviewing the positive predictive values of food specific IgE testing.

Study

No. subjects

% Atopic Dermatitis

Average Age (years)

Study design

Food

Total IgE median kU/L(range)

PPV value %/Specific IgE level

(kU/L)

Sens. for IgE level

Spec. for IgE level

Sampson HA and Ho DG [26]

196

100%

5.2

Retrospective

DBPCFC in 64%

Cow's milk

3000 (100-40,000)

95%/32

51%

98%

Sampson HA [25]

62

61%

3.8

Prospective DBPCFC in 34%

Cow's milk

*

95%/15

57%

94%

Garcia-Ara C et al[58]

170

23%

0.4

Prospective open controlled challenge in 95%

Cow'smilk

*

95%/5

30%

99%

Celik-Bilgili S et al[22]

398

88%

1.1

Prospective DBPCFC or open challenge in all

Cow'smilk

*

90%/88.8

*

*

Sampson HA and Ho DG[26]

196

100%

5.2

Retrospective

DBPCFC in 64%

Hen's egg

3000 (100-40,000)

95%/6

72%

90%

Sampson HA [25]

75

61%

3.8

Prospective DBPCFC in 33%

Hen's egg

*

98%/7

61%

95%

Celik-Bilgili S et al. [22]

227

88%

1.1

Prospective DBPCFC or open challenge in all

Hen's egg

*

95%/12.6

*

*

Boyano Martinez T et al. [61]

81

43%

1.3

Prospective, Open controlled challenge in all

Egg white

40(3-597)

94%/0.35

91%

77%

Osterballe M et al[62]

56

100%

2.2

Prospective, Open challenge in all

Egg white

*

100%/1.5

60%

100%

Sampson HA and Ho DG [26]

196

100%

5.2

Retrospective

DBPCFC in 64%

Peanut

3000 (100-40,000)

95%/15

73%

92%

Sampson HA[25]

68

61%

3.8

Prospective DBPCFC in 2%

Peanut

*

100%/14

57%

100%

Maloney JM et al[23]

234

57%

6.1

Prospective; clinical history, no challenges

Peanut

*

99%/13

60%

96%

* Not provided

Eckman et al. Allergy, Asthma & Clinical Immunology 2009 5:2   doi:10.1186/1710-1492-5-2