The diagnosis and management of egg allergy

Abstract

Egg allergy is a common food hypersensitivity in children. Atopic dermatitis represents the main clinical manifestation in infancy. On first exposure, many of these infants present with urticaria, angioedema, or anaphylaxis. The role of egg allergy in gastrointestinal conditions is less well understood. The "gold standard" for the diagnosis of egg allergy is the double-blind, placebo-controlled food challenge. Diagnostic cut-off levels have been defined for food-specific serum immunoglobulin E antibody level and skin prick test wheal diameter that predict an adverse challenge outcome. This has significantly reduced the need for formal food challenges. Atopy patch testing, in conjunction with immunoglobulin E-based tests, may further improve the accuracy of predicting a positive challenge. The treatment of egg allergy consists of dietary elimination, or a maternal elimination diet in breast-fed infants. Approximately two thirds of infants with egg allergy will become tolerant by 7 years of age.

Consumption of Water-Soluble Egg Yolk Extract on Growth Rate, Changes in Blood Cholesterol Levels, and Immune Modulation in BALB/c Mice

“…The food allergy is frequently the result of an IgE-mediated hypersensitivity reaction, and serum IgE level has a strong association with allergies (Burrows et al, 1989). Egg white contains several allergenic proteins, including ovomucoid, ovalbumin, ovotransferrin, lysozyme, and ovomucin (Heine et al, 2006). Effect of WSEYE on serum lipid profile Serum lipid levels were identified following the ingestion of different concentrations of WSEYE (Fig.…”

Processing of Egg‐Free Foods

“…In other studies, ovomucoid has been shown to be the dominant allergen in egg white [16] . 4 This discrepancy may be partly due to the use of impure proteins in some studies. Moreover, according to Walsh et al [17] , the existence of different groups of patients reacting in a similar way to four discrete sets of purifi ed proteins may explain why various researchers have reported different allergens to be important in egg hypersensitivity.…”

Measles, Measles-Mumps-Rubella, and Varicella Vaccinations in Children with Egg Allergy

“…It may cause reactions, such as urticaria, angioedema, and anaphylaxis, due to immunoglobulin E (IgE)-induced type 1 reaction. In addition, reactions, such as atopic dermatitis and eosinophilic gastroenteropathy, may occur in mixed and nonIgE-mediated forms (1)(2)(3)(4). Ovomucoid (Gad d 1), ovalbumin (Gad d 2), ovotransferrin (Gad d 3), lysozyme (Gad d 4), and ovomucin, which are the five major proteins found in egg white, cause more allergies (2).…”

“…Egg allergies are diagnosed with a careful patient history (clinical history) and a skin prick test and specific IgEs that support it. A double-blind, placebo-controlled oral food provocation test is still the gold standard for the diagnosis of food allergies (3)(4)(5). Despite the limited number of studies in the literature, measles, MMR, and chickenpox vaccinations are considered safe in children with egg allergy although disputes continue.…”