Heart rate interval analysis using moving average curve during oral food challenge
Sunday, March 4, 2018
South Hall A2 (Convention Center)
Katsuhito Iikura, Hiroshi Tachimoto, MD PhD

Oral food challenge (OFC) is a standard method to diagnose food allergy. Physicians need to perform OFC without harmful reaction. Useful method to detect allergic reaction in the early stage of OFC is needed. We hypothesized that the recognition of the time-course of heart rate (HR) values during OFC might be a useful objective method to detect the allergic reaction.


Moving average (MA) curve of RR intervals (RRI) was used for the evaluation of time course of HR. We retrospectively analyzed the recorded HR. Two moving average (MA) curves (1minutes interval and 15 minutes intervals) were made by using recorded RRI to detect the HR variability among groups.We calculated the change rate of MA values of 1 minutes (MA1min) interval from those of 15 minutes intervals (MA15min) by using the standard deviation (SD) of MA15min. To evaluate the differences between anaphylaxis (AN) group and tolerant (T) group, we compared the SD values and the ratio of exceeding 1SD.


Fifteen subjects were analyzed (7 anaphylaxis subjects and 8 tolerant subjects). Egg-white (n=4), Cow’s milk (n=5) and wheat (n=2) challenges were included. Average SD of AN group was 0.45 and those of T group were 0.35 (p = 0.0016). The ratio of exceeding 1SD in AN group was significantly increased compared with those of T group (p = 0.01).


In this study, we demonstrated that heart rate analysis by using moving average curve may be useful method for detecting the positive reaction before the onset of anaphylaxis.