Egg allergy is the most common food allergy of childhood, but it is now well established that most egg allergic infants can tolerate extensively heated egg, baked in a wheat matrix. Furthermore, ingestion of baked egg has been shown to reduce skin prick test (SPT) wheal diameter to egg white and to be associated with an increase in IgG4 antibody levels to egg proteins. Egg allergy is also an independent risk factor for the development of peanut allergy.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.