Egg Allergy; Immunological and Clinical Aspects.
- Author:
Philippe A EIGENMANN
1
Author Information
1. Department of Pediatrics, University Hospital of Geneva, Geneva, Switzerland.
- Publication Type:Review
- MeSH:
Allergens;
Child;
Cooking;
Diagnosis;
Egg Hypersensitivity*;
Humans;
Hypersensitivity;
Milk;
Ovalbumin;
Ovomucin;
Ovum*;
Sensitivity and Specificity
- From:Pediatric Allergy and Respiratory Disease
2004;14(2):111-118
- CountryRepublic of Korea
- Language:English
-
Abstract:
Egg allergy is a common problem, especially in young children. In most Westernized countries, milk and egg are the most prevalent foods provoking IgE-mediated symptoms of allergy. Allergens in hen's egg have been well defined and possess immunological characteristics specific to the food. In particular, ovomucoid and ovalbumin, the main allergens, can be partially denaturated by cooking. These aspects have clinical implications as some patients might react only to raw and not to cooked egg. Furthermore, this review will address the specificity of the diagnosis of egg allergy as well as specific clinical problems in egg allergic children.
