Clin Exp Vaccine Res.  2014 Jan;3(1):50-57. 10.7774/cevr.2014.3.1.50.

Vaccine allergies

• Chung EH

• KMID: 2049096
• DOI: http://doi.org/10.7774/cevr.2014.3.1.50

Abstract

Currently, the increasing numbers of vaccine administrations are associated with increased reports of adverse vaccine reactions. Whilst the general adverse reactions including allergic reactions caused by the vaccine itself or the vaccine components, are rare, they can in some circumstances be serious and even fatal. In accordance with many IgE-mediated reactions and immediate-type allergic reactions, the primary allergens are proteins. The proteins most often implicated in vaccine allergies are egg and gelatin, with perhaps rare reactions to yeast or latex. Numerous studies have demonstrated that the injectable influenza vaccine can be safely administered, although with appropriate precautions, to patients with severe egg allergy, as the current influenza vaccines contain small trace amounts of egg protein. If an allergy is suspected, an accurate examination followed by algorithms is vital for correct diagnosis, treatment and decision regarding re-vaccination in patients with immediate-type reactions to vaccines. Facilities and health care professionals should be available to treat immediate hypersensitivity reactions (anaphylaxis) in all settings where vaccines are administered.

Keyword

Vaccine; Allergy; Influenza; Egg; Anaphylaxis

MeSH Terms

Allergens
Anaphylaxis
Delivery of Health Care
Diagnosis
Egg Hypersensitivity
Gelatin
Humans
Hypersensitivity*
Hypersensitivity, Immediate
Influenza Vaccines
Influenza, Human
Latex
Ovum
Vaccines
Yeasts
Allergens
Gelatin
Influenza Vaccines
Latex
Vaccines

Figure

• 

  Fig. 1 Recommendations regarding influenza vaccination for persons who report allergy to eggs according to the Advisory Committee on Immunization Practices, United States, 2012-13 influenza season. TIV, trivalent inactivated vaccine. a)Persons with egg allergy may tolerate egg in baked products (for example bread or cake). Tolerance to egg-containing foods does not exclude the possibility of egg allergy. Adapted from Centers for Disease Control and Prevention [40].

• 

  Fig. 2 The range of ovalbumin content in the different manufacturing companies (A-I) in Korea. Adapted with Roh et al. [41], with permission from The Korean Academy of Pediatric Allergy and Respiratory Disease.

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