Pediatr Allergy Respir Dis.  2004 Jun;14(2):111-118.

Egg Allergy; Immunological and Clinical Aspects

• Eigenmann

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.

MeSH Terms

Allergens
Child
Cooking
Diagnosis
Egg Hypersensitivity*
Humans
Hypersensitivity
Milk
Ovalbumin
Ovomucin
Ovum*
Sensitivity and Specificity
Allergens
Ovalbumin
Ovomucin