Figure legends
Figure 1
Flow diagram of the subjects
Figure 2
Levels of egg intake at initial OFC (solid bar) and 1 year later (open bar) in Group N (A) and Group O (B).
Egg intake levels were classified as level 0: complete elimination; level 1: cooked egg yolk without egg white (1/32 egg equivalent); level 2: a small roll or stick of bread (1/16–1/8 egg equivalent); level 3: a donut or small cake (1/4–1/2 egg equivalent); level 4: 1/2–1 cooked egg; and level 5: >1 cooked egg.
Figure 3
Comparison of FAQLQ-PF scores between Group N and Group O.
Horizontal bars indicate the median score. The total and subscale scores (emotional impact, food anxiety and social dietary limitations) in Group N were significantly higher than in Group O. (P values; Mann–Whitney test)
Legends for supplemental figures
Figure S1 ROC curves of FAQLQ-PF (A) and EW-sIgE (B)
Receiver-operating characteristic (ROC) curves were constructed to identify cut-off values for predicting the egg allergy outcome 1 year after OFC. The optimal cut-off values determined by Youden index were 3.8 and 25 for FAQLQ-PF total score and EW-sIgE, respectively. AUCs (Area under the ROC curve) for the 2 factors were 0.70 (95%CI; 0.59-0.82) and 0.65 (95%CI; 0.53-0.78), respectively.
Figure S2. Flow diagram of the systematic review