Position document IgE-mediated allergy to egg protein.

Position document IgE-mediated allergy to egg protein. Allergol Immunopathol (Madr). 2013 Jul 2; Authors: Martorell A, Alonso E, Boné J, Echeverría L, López MC, Martín F, Nevot S, Plaza AM, Food allergy committee of SEICAP Abstract Egg is the food that most often causes allergy in young Spanish children, with an incidence of 2.4-2.6% in the first 2 years of life. The prevalence of sensitisation and allergy to egg is greater in children with allergy to cow's milk and in those suffering atopic dermatitis. The protein component from egg white is the cause of the allergic response in child. The major allergens in egg white are ovomucoid and ovalbumin. Most of the allergic reactions affect the skin, followed by gastrointestinal and respiratory systems. Egg allergy is one of the most common causes of severe anaphylaxis. The diagnosis of egg allergy is based on the existence of a suggestive clinical history, a positive allergy study and the subsequent application of controlled exposure testing, which represents the gold standard for confirming the diagnosis. The treatment of egg allergy is based on the avoidance of egg protein intake. A subgroup of egg-allergic patients are tolerant to cooked egg. In these cases, only uncooked egg must necessarily be avoided. Maintaining a diet with strict egg avoidance is difficult, and transgressions are relatively common. The patient, family, and school environment should receive education and training in the ...
Source: Allergologia et Immunopathologia - Category: Allergy & Immunology Authors: Tags: Allergol Immunopathol (Madr) Source Type: research