Component resolved diagnosis of egg yolk is an indispensable part of egg allergy
نویسندگان
چکیده
منابع مشابه
Revisiting egg yolk involvement in children’s food allergy to egg
Background Food allergy to egg is commonly diagnosed in childhood with good prognosis. Egg white is considered as the main culprit with major 4 identified allergens (Gal d 1 to Gal d 4). Egg yolk (with two identified allergens Gal d 5 and Gal d 6 in the livetin fraction) retained less attention and its clinical involvement remains unclear. This study revisits sensitization to both egg fractions...
متن کاملMolecular diagnosis of egg allergy: an update.
Hen's egg allergy affects up to 2.5% of young children and is potentially life-threatening. Several phenotypes of egg allergy have been identified, including those who tolerate extensively heated egg in bakery products. Diagnosis and monitoring for resolution often requires oral food challenges, which can result in anaphylaxis. Newer approaches, such as component-resolved diagnostics, microarra...
متن کاملMolecular diagnosis of egg allergy.
PURPOSE OF REVIEW Allergy to hen's egg is common in infancy and childhood. Oral food challenges are often required to diagnose egg allergy, because of the limitation in the diagnostic accuracy of skin test and specific IgE to egg white. New molecular diagnostic technologies have been recently introduced into allergological research. In this article, we will review the recent literature regardin...
متن کاملEgg allergy: an update.
Egg allergy is the commonest infant food allergy both in Australia and world-wide. The clinical presentation of egg allergy is varied - egg is involved in both IgE and non-IgE-mediated allergic reactions and has been implicated in conditions such as anaphylaxis, food protein-induced enterocolitis syndrome, atopic dermatitis and eosinophilic oesophagitis. The clinical presentation, pathophysiolo...
متن کاملHeated egg yolk challenge predicts the natural course of hen’s egg allergy: a retrospective study
BACKGROUND Children do not always outgrow hen's egg allergies in early childhood. Because egg yolks are less allergenic than egg whites, we performed an oral food challenge with heated egg yolk slightly contaminated with egg white (EYSEW OFC) in infants allergic to hen's egg. We hypothesized that the EYSEW OFC results would predict the egg allergy's natural course. METHODS We retrospectively ...
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ژورنال
عنوان ژورنال: Allergologia et Immunopathologia
سال: 2021
ISSN: 0301-0546
DOI: 10.15586/aei.v49i2.31