Component diagnosis of food allergy: precise identification of allergenic components in egg and milk
10.3760/cma.j.cn112150-20240518-00401
- VernacularTitle:食物过敏的组分诊断：牛奶和鸡蛋致敏组分的精准识别
- Author:
Huimin HUANG
1
;
Aoli LI
;
Wenting LUO
;
Jiale ZHANG
;
Baoqing SUN
Author Information
1. 广州医科大学附属第一医院临床检验中心，呼吸疾病全国重点实验室，国家呼吸医学中心，国家呼吸系统疾病临床研究中心，广州呼吸健康研究院，广州 510120
- Keywords:
Milk;
Egg;
Food allergies;
Component diagnosis;
Specific IgE
- From:
Chinese Journal of Preventive Medicine
2024;58(8):1278-1284
- CountryChina
- Language:Chinese
-
Abstract:
Food allergy are triggered by an abnormal immune response to specific food components, with milk and eggs being the most common food allergens, especially in children. Food allergy can cause various symptoms such as rashes, difficulty breathing, and digestive issues. Allergen component diagnostics is a technique used to identify specific allergenic proteins, aiding doctors in providing more precise treatment and management recommendations for patients. This article analyzes the latest research developments and clinical significance of milk and egg allergen components based on the " Molecular Allergology User′s Guide 2.0 (MAUG 2.0)" issued by the European Academy of Allergy and Clinical Immunology (EAACI), including their applications in clinical diagnosis, treatment, and management. This article aims to enhance healthcare professionals′ understanding of milk and egg allergies, offering new perspectives and practical guidelines for research and clinical practice to promote accurate diagnosis and personalized treatment strategies.
