Egg allergy in childhood: an update

Tey, Dean; Heine, Ralf G.

doi:10.1097/aci.0b013e32832b1f00

Cited by 38 publications

(26 citation statements)

References 98 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Egg contains 5 major allergens: ovomucoid (28 kDa), ovalbumin (43 kDa), ovotransferrin (78 kDa), lysozyme (14 kDa), and chicken serum albumin (69 kDa), which is the only major allergen present in the yolk [118]. Ovomucoid is considered the immune dominant protein and is noted by its stability to thermal conditions [7].…”

Section: Eggmentioning

confidence: 99%

Thermal and Nonthermal Methods for Food Allergen Control

2011

View full text Add to dashboard Cite

The incidence of food allergy has been increasing over the years, leading to a demand for methods aimed to reduce allergens from food products. The study of food processing on allergen reactivity has largely focused on thermal treatments; however, novel food processing techniques, such as a variety of nonthermal methods, are being explored to potentially create hypoallergenic products. Nonthermal methods are oftentimes advantageous, as they have the ability to retain organoleptic properties, such as nutrient content and flavor, that are frequently altered during thermal processing. Those afflicted with food allergy are typically required to completely eliminate problem foods from their diet, yet potential processing methods may allow consumption of those condemned foods by offering products with reduced allergen potency. This review highlights the efficacy of postharvest thermal and nonthermal treatments of foods in their ability to alter food allergen reactivity.

show abstract

Section: Eggmentioning

confidence: 99%

Thermal and Nonthermal Methods for Food Allergen Control

2011

View full text Add to dashboard Cite

show abstract

“…[22] Previous studies have demonstrated a good prognosis for egg allergy, with around 50% of egg allergic children outgrowing the condition by the age of 3 years, and 66% by the age of 5 years. [44,45] Factors associated with persistence of egg allergy include:…”

Section: Eggmentioning

confidence: 99%

Epidemiology of IgE-mediated food allergy

Gray¹,

Goddard

Karabus

et al. 2014

S Afr Med J

View full text Add to dashboard Cite

True food allergy is less prevalent than common ly perceived. Up to 34% of individuals or parents think that they or a family member has a food allergy and 22% avoid particular foods because the food may possibly contain an allergen. However, only 1 6% of persons test positive on full evaluation, which may include doubleblind placebocontrolled food challenges. [14] Epidemiology of IgEmediated food allergyThe prevalence of food allergy varies significantly based on geographical region, allergens tested, diagnostic criteria, population age and concurrent atopic conditions.[5] Variations in food allergy definitions and inconsistencies in study design make studies on food allergy prevalence difficult to compare. Self reporting significantly overestimates food allergy prevalence up to 10fold; [4] hence, objective measurements are necessary to establish a true food allergy diagnosis. Similarly, sensitisation to foods is much higher than clinically relevant allergies; therefore, sensitisation should always be combined with more objective information to prove allergies. Food challenge testing is the optimal way of proving food allergy, albeit labour and cost intensive. Recent large populationbased studies, such as the EuroPrevall study in Europe [6] and HealthNuts study in Australia, [7] have used food challenge testing and can be considered flagship studies of food allergy prevalence. Prevalence of food allergyDespite the large number of foods that can cause immunoglobulin E (IgE)mediated reactions, most prevalence studies have focused on the most common allergenic foods, i.e. cow's milk, hen's egg, peanut, tree nut, wheat, soya, fish and shellfish. [8] Food allergy peaks during the first two years of life, and then diminishes towards late childhood as tolerance to several foods develops over time. Based on metaanalyses and large populationbased studies, the true prevalence of food allergy varies from 1% to >10%, depending on the geographical area and age of the patient.[919] Allergy prevalence to the most common allergenic foods is summarised in Table 1. The prevalence of food allergy in South Africa (SA) is currently being studied. An unselected population of 211 Xhosa highschool students showed an overall sensitisation to foods of 5%. [20,21] Preliminary data from the South African Food Sensitisation and Food Allergy (SAFFA) study, [22] which is investigating food allergy in an unselected cohort of 1 3yearolds, show a prevalence of skin prick tests of ≥1 mm (11.6%), ≥3 mm (9.9%) and ≥7 mm (4.2%) to all foods tested. Challengeproven food allergy to any food is 1.8% after the preliminary analysis; recruitment is ongoing. Correspondence to : C Gray (claudiagray.paediatrics@gmail.com) Despite the large number of foods that may cause immunoglobulin E (IgE)mediated reactions, most prevalence studies have focused on the most common allergenic foods, i.e. cow's milk, hen's egg, peanut, tree nut, wheat, soya, fish and shellfish. ARTICLE Epidemiology of IgEFood allergy peaks during the first two years of life, and then dim...

show abstract

“…About two-thirds of children will outgrow their egg allergy by early school age (1). The persistence of egg allergy or its late onset has usually a less favourable prognosis.…”

Section: To the Editormentioning

confidence: 99%

“…Alpha-livetin or chicken serum albumin (Gal d 5) is the major allergen in egg yolk, being implicated in the bird-egg syndrome. 1 Food tolerance mechanisms are not completely understood but there are several known factors that can affect it. 2 It is postulated that a failure in oral tolerance induction or a breakdown in previously acquired tolerance results in food hypersensitivity.…”

Section: To the Editormentioning

confidence: 99%