Food specific (s) IgE levels are the main tools to predict the clinical reactivity against foods. Previous studies determined cut-off values of egg sIgE levels for the childhood period with a wide range of age. Our aims are to determine the cut-off values of egg sIgE according to the different age groups to predict clinical reactivity and tolerance, and to investigate the factors associated with the persistence or development of tolerance to egg and the risk factors for anaphylaxis by using challenge test results. IgEmediated egg allergy was diagnosed in the presence of positive skin prick test, sIgE and clear-cut history of egg related symptoms or positive challenge tests. Open (OFC) or double-blind placebo-controlled (DBPC) challenge tests were performed in children with egg allergy. A total of 196 (50.3%) of 363 egg allergic children were underwent challenge tests [88(44.9%) open; 108 (55.1%) DBPCFC]. Egg sIgE levels showing clinical reactivity with 90% probability by using predicted probability curves were 12.8 kU/L for all ages; 13.5 kU/L for 6.2 kU/L than the ones with ≤ 6.2 kU/L according to the Kaplan-Meier analysis (p6.2 olan hastalarda ≤6.2 olanlara göre belirgin olarak daha uzun idi (p<0.0001). Çok değişkenli lojistik regresyon analizinde yumurta sIgE düzeyleri ve yumurtanın tetiklediği gastrointestinal bulguların anafilaksi için risk faktörleri olduğu belirlendi (sırasıyla OR:1.02,%95GA:1.01-1.04, p=0.004 ve OR:5.14, %95GA:2.53-10.46, p<0.001). İlk başvuru ve provokasyon testleri sırasındaki yumurta sIgE değerleri ülkemizde yumurta allerjili çocukların izlemlerinde hastalığın şiddeti, devam süresi, tolerans gelişimi, klinik reaktivite ve anafilaksi riskini belirlemede hekimlere yardımcı bir kaynak olarak önerilir
