Update on egg allergy in children.
- Author:
Meeyong SHIN
1
Author Information
- Publication Type:Review
- Keywords: Egg allergy; Heated; IgE; Ovomucoid; Immunotherapy
- MeSH: Allergens; Anaphylaxis; Child*; Diagnosis; Eating; Egg Hypersensitivity*; Egg White; Food Hypersensitivity; Hot Temperature; Humans; Hypersensitivity; Immunoglobulin E; Immunotherapy; Natural History; Ovomucin; Ovum; Skin
- From:Allergy, Asthma & Respiratory Disease 2015;3(1):15-21
- CountryRepublic of Korea
- Language:Korean
- Abstract: Egg allergy is one of the most common food allergies in children and has a wide spectrum of clinical presentation including anaphylaxis. Many studies suggested egg-specific IgE cutoff values (diagnostic decision point) and skin prick test size that predict a clinical allergic reaction without oral food challenges. Some patients may react to all forms of egg including raw egg, but many egg-allergic patients tolerate baked egg products. A few studies reported that a high concentration of ovomucoid-specific IgE antibody indicates a high risk of reacting to heated egg white. Recently it has been suggested that regular ingestion of baked egg products may hasten tolerance development. Egg allergy may be more persistent than previously thought. The treatment of egg allergy still relies on dietary avoidance of egg-containing foods until tolerance has developed. In recent years there has been increasing success in clinical trials of egg oral immunotherapy, and oral immunotherapy can be a promising treatment modality for providing protection from reactions caused by accidental egg exposure. However, concerns regarding the safety and long-term efficacy still preclude the general use of oral immunotherapy in clinical practice. In this article, the recent literature regarding egg allergens, clinical presentation, diagnosis, management and natural history of egg allergy will be reviewed.
