Allergy to egg proteins

Aragonés, Antonio Martorell; Calvo, Javier Boné; Ara, M.C. García; Falco, S.; Martín, Ana

doi:10.1016/s0301-0546(01)79022-2

Cited by 10 publications

(7 citation statements)

References 73 publications

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“…Furthermore, the increased skin permeability may increase the risk of sensitization to food and other allergens, and the risk of developing atopic diseases [28]. An infant with a genetic predisposition has been reported to develop antibodies to foods at a very early age, mostly to egg white and milk [29]. Although it has been proposed that exposure to egg proteins occurs via mother’s milk due to the lack of egg white in the young infant’s diet [30], a genetic susceptibility to allergy may also potentially play an important role in such instances.…”

Section: Discussionmentioning

confidence: 99%

Sensitization to Food and Inhalant Allergens in Relation to Atopic Diseases in Early Childhood: A Birth Cohort Study

et al. 2014

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ObjectivesA correct interpretation of sensitization to common allergens is critical in determining susceptibility to allergic diseases. The aim of this study was to investigate the patterns of sensitization to food and inhalant allergens, and their relation to the development of atopic diseases in early childhood.MethodsChildren aged 0 through 4 years from a birth cohort in the Prediction of Allergies in Taiwanese Children (PATCH) study were enrolled. Specific IgE antibody against food and inhalant allergens were measured and their association between total serum IgE levels and atopic diseases were assessed.ResultsA total of 182 children were regular followed up at clinics for a four-year follow-up period. The prevalence of food allergen sensitization increased markedly after 6 months of age, reaching up to 47% at 1.5 years of age and then declined significantly to 10% in parallel with a considerable increase in the prevalence of sensitization to inhalant allergens up to 25% at age 4. Food allergen sensitization appeared to be mainly associated with the elevation of serum total IgE levels before age 2. A combined sensitization to food and inhalant allergens had an additive effect on serum IgE levels after age 2, and was significantly associated with the risk of developing atopic diseases at age 4.ConclusionsSensitization to food occurs early in life, in parallel with the rising prevalence of sensitization to inhalant allergens at older age. A combined sensitization to food and inhalant allergens not only has an additive increase in serum IgE antibody production but also increases the risk of developing allergic respiratory diseases in early childhood.

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Section: Discussionmentioning

confidence: 99%

Sensitization to Food and Inhalant Allergens in Relation to Atopic Diseases in Early Childhood: A Birth Cohort Study

et al. 2014

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“…Clinical reports of the binding activity of human-specific IgE to egg yolk were first documented in the late 1980s , . As indicated earlier, α-livetin, identical to chicken serum albumin, has been identified as a minor allergen and is believed to be significantly involved in the pathogenesis of bird-egg syndrome , , , . A report documented in fact that heating of α-livetin could significantly reduce, but not totally eliminate, its allergenicity .…”

Section: Molecular Properties Of Egg Allergensmentioning

confidence: 94%

“…In egg-allergic patients, the clinical signs and symptoms involve various organs such as the skin (e.g., urticaria, angiodema, and atopic dermatitis), the respiratory system (e.g., asthma, rhinoconjunctivitis), and/or the gastrointestinal system (e.g., vomiting, diarrhea, abdominal pain) . Severe anaphylactic reactions can also develop in patients with acute IgE-mediated sensitivity to hen’s egg .…”

Section: Clinical Presentation Of Egg Allergymentioning

confidence: 99%

Recent Advances in the Understanding of Egg Allergens: Basic, Industrial, and Clinical Perspectives

Mine

Yang

2008

J. Agric. Food Chem.

171

123

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The emergence of egg allergy has had both industrial and clinical implications. In industrialized countries, egg allergy accounts for one of the most prevalent food hypersensitivities, especially in children. Atopic dermatitis represents the most common clinical manifestation in infancy; however, the range of clinical signs is broad and encompasses life-threatening anaphylaxis. The dominant egg allergens are proteins and are mainly present in the egg white, for example, ovalbumin, ovomucoid, ovotransferrin, and lysozyme. However, egg yolk also displays low-level allergenicity, for example, alpha-livetin. Strict avoidance of the offending food remains the most common recommendation for egg-allergic individuals. Nevertheless, the omnipresence of egg-derived components in prepackaged or prepared foods makes it difficult. Therefore, more efficient preventive approaches are investigated to protect consumers from inadvertent exposure and ensuing adverse reactions. On the one hand, commercial kits have become readily available that allow for the detection of egg contaminants at trace levels. On the other hand, attempts to produce hypoallergenic egg-containing products through food-processing techniques have met with promising results, but the approach is limited due to its potentially undesirable effects on the unique functional and sensory attributes of egg proteins. Therefore, the development of preventive or curative strategies for egg allergy remains strongly warranted. Pilot studies have suggested that oral immunotherapy (IT) with raw or cooked preparations of egg may represent a safe alternative, immediately available to allergic subjects, but remains applicable to only nonanaphylactic patients. Due to the limitations of conventional IT, novel forms of immunotherapy are sought based on information obtained from the molecular characterization of major egg allergens. In the past decade, promising approaches to the treatment and prevention of egg allergy have been explored and include, among others, the production of hypoallergenic recombinant egg proteins, the development of customized peptides, and bacterial-mediated immunotherapy. Nonspecific approaches have also been evaluated, and preliminary trials with the use of probiotic bacteria have yielded encouraging results. The current understanding of egg allergens offers novel approaches toward the making of food products safe for human consumption and the development of efficient immunotherapeutic strategies.

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“…Alergeny jaja kurzego wykazują reaktywność krzyżową z białkami pochodzącymi z jaj gatunków innych ptaków np. indyka, kaczki czy mewy, co sprawia, że spożycie jakichkolwiek jaj przez osoby uczulone może prowadzić do wystąpienia objawów [4]. Podstawowym zaleceniem dla pacjentów z alergią na jajo kurze jest unikanie konsumpcji jaj innych gatunków [1].…”

Section: Wstępunclassified

A new insight into diagnosis and management of hen egg allergy

Weronika¹,

Rafał²,

Choina³

et al. 2022

J Educ Health Sport

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Introduction: A chicken egg is a popular dietary component all over the world. An allergy to this nourishment is more often related to egg white than to yolk, and its first symptoms often appear even before the first year of life. Aim of the study: The aim of the study is to present the benefits of molecular diagnostics of allergy in chicken egg allergy.Description of the state of knowledge: To diagnose an allergy to egg proteins, skin prick tests or the determination of antigen-specific immunoglobulins E are used. However, the most verifying test of a reaction to food is a double-blind challenge.The most allergenic proteins in a chicken egg are ovomucoid (Gal d 1), ovalbumin (Gal d 2), ovotransferrin (Gal d 3), A-livetin (Gal d 5) and lysozyme (Gal d 4). Among the aforementioned proteins, ovomucoid and ovalbumin are the main allergens and the most common causes of egg allergy. It is worth noting that thermal treatment reduces the allergenic potential of ovalbumin, as opposed to ovomucoid. This means that in patients allergic to ovalbumin, a raw egg may cause an allergic reaction, while an egg, e.g. baked egg, should not cause symptoms of hypersensitivity.Summary: Based on molecular diagnostics, it is possible to identify allergenic molecules of a chicken egg, such as ovomucoid, ovalbumin or ovotransferrin. This allows for better control of symptoms of hypersensitivity in patients with egg allergy. Egg yolk is a good source of amino acids and fats. Therefore, thanks to molecular diagnostics of allergy, it is possible to verify the validity of an elimination diet or to create a diet based on heat-treated eggs.

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Allergy to egg proteins

Cited by 10 publications

References 73 publications

Sensitization to Food and Inhalant Allergens in Relation to Atopic Diseases in Early Childhood: A Birth Cohort Study

Sensitization to Food and Inhalant Allergens in Relation to Atopic Diseases in Early Childhood: A Birth Cohort Study

Recent Advances in the Understanding of Egg Allergens: Basic, Industrial, and Clinical Perspectives

A new insight into diagnosis and management of hen egg allergy

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