State of the art and new horizons in the diagnosis and management of egg allergy

Abstract

To cite this article: Benhamou AH, Caubet J‐C, Eigenmann PA, Nowak‐We˛grzyn A, Marcos CP, Reche M, Urisu A. State of the art and new horizons in the diagnosis and management of egg allergy. Allergy 2010; 65: 283–289. Abstract Egg allergy is one of the most frequent food allergies in children below the age of three. Common symptoms of egg allergy involve frequently the skin as well as the gut and in more severe cases result in anaphylaxis. Non‐IgE‐mediated symptoms such as in eosinophilic diseases of the gut or egg‐induced enterocolitis might also be observed. Sensitization to egg white proteins can be found in young children in absence of clinical symptoms. The diagnosis of egg allergy is based on the history, IgE tests as well as standardized food challenges. Ovomucoid is the major allergen of egg, and recent advances in technology have improved the diagnosis and follow‐up of patients with egg allergy by using single allergens or allergens with modified allergenic properties. Today, the management of egg allergy is strict avoidance. However, oral tolerance induction protocols, in particular with egg proteins with reduced allergenic properties, are promising tools for inducing an increased level of tolerance in specific patients.

Mapping of the IgE and IgG4 Sequential Epitopes of Ovomucoid with a Peptide Microarray Immunoassay

“…Egg is one of the most common food allergens in childhood [1]. The estimated prevalence of clinical allergy to egg in children aged 1–5 years is 1.8% [2].…”

Safe Measles, Mumps and Rubella Vaccine Administration in Atopic Children with High Levels of Egg White-Specific IgE Antibody

“…It is generally thought that the majority of children with egg allergy develop tolerance in early childhood. Self-reported prevalence values of egg allergy of up to 7% have been demonstrated, while challenge-confirmed egg allergy has shown lower estimates, up to 1.7% [3].…”

Food Allergy

“…inek sütü allerjisi olanların %10'nunda ete karşı duyarlılık da vardır (1). Yumurta beyazı sarısına göre daha allerjenik özelliktedir (11). Yumurta beyazı 23 farklı glikoprotein içerir.…”

“…Ovomukoid yumurta beyazı proteinin sadece %10'luk bölümünü oluşturmasına karşın en dominant allerjendir. Pişirilmiş yumurtayı bazı çocuklar tolere edebilirken bazı çocuklar tolere edemezler (11). Yumurtaya allerjik hastalar tavuk etine pozitif reaksiyon verirler, fakat bu hastalar tavuk eti yiyebilirler.…”