Cow's milk and hen's egg are among the most common triggers of IgE-mediated allergic reactions in childhood. Since not all IgE sensitizations are clinically relevant, it is important to con rm or exclude manifest allergy. ereby the burden of an elimination diet will be restricted to only those cases where such a measure is essential. A number of proteins have been identi ed in cow's milk and hen's egg as single allergens (Bos d 1-12 in cow's milk and Gal d 1-6 in hen's egg). However, measuring IgE to these single allergens does neither predict on clinical relevance nor prognosis of the individual allergy. In terms of ascertaining whether cooked hen's egg is tolerated, measuring sIgE to ovomucoid (Gal d 1) can be useful. Measuring sIgE to lysozyme (Gal d 4) can be helpful to decide whether lysozyme-treated foodstu s (e. g., cheese) should be avoided. Single allergen determination is not able to answer the question of whether cow's milk or hen's egg are tolerated in baked form (e. g., in mu ns). If the foodstu s in question are tolerated in baked form, their regular consumption has a favorable e ect on prognosis.
Cite this asReese I, Lange L. Cow's milk and hen's egg allergy: what do molecular-based allergy diagnostics have to o er? Part 20 of the series Molecular allergology. Allergo J Int 2015;24:312-9