*3.1. Clinical Characteristics*

Over the four-year period considered, among 379 children confirmed with milk/egg allergy at our hospital, 152 patients were reactive with baked milk/egg. In this case, 41 of them met the severity criteria. Nine patients were excluded: two did not accept the confirmatory challenge, six returned negative at DBPCFC, and one had celiac disease.

The test was proposed to 32 children, positive at entry OFC with Plasmon (23) and/or Pavesini (12). Two families did not agree to participate in the study, and one withdrew her consent on the day of the test when the child refused to perform the blood test. Hence, 29 children (17 male and 12 female, median age 6.97 years, range 0.67–16.75 years) were included in the study population (Table S5). Their clinical characteristics are reported in Table S6. In this case, 25 were allergic to milk (21 had positive SPT to milk-containing biscuits), 19 to egg (11 SPT-positive to egg-containing biscuits); 15 patients were allergic to both foods, three of whom returned positive to both baked egg and milk (Table 2).

**Table 2.** Patients' sensitization to milk and egg (number of patients, #; mean ± SD of sensitization values).


SD: standard deviation; sIgE: specific IgE; c-SPT: commercial skin prick test; ffSPT: fresh-food skin prick test; n.d.: not determined.

Five out of the 29 included patients, were not exposed to confirmatory food challenges due to recent anaphylaxis (three in the group under two years, one in the group 5–13 years and one in the group 13–18 years). The remaining 24 underwent DBPCFCs with baked milk (15 cases), baked egg (five cases), or both (four cases). From these challenges, the mean thresholds of reactivity were 116.3 (± 107.6) and 128.3 (± 96.7) mg protein for milk and egg, respectively.

No patient presented any symptoms at any challenge time during OFCs with the tested product. Equally negative were all skin tests: no patient resulted SPT-positive to Magretti.
