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Cracking the egg: an insight into egg hypersensitivity
journal contribution
posted on 2015-08-01, 00:00 authored by Pathum Dhanapala, Chamika De Silva, T Doran, Cenk SuphiogluCenk SuphiogluHypersensitivity to the chicken egg is a widespread disorder mainly affecting 1-2% of children worldwide. It is the second most common food allergy in children, next to cow's milk allergy. Egg allergy is mainly caused by hypersensitivity to four allergens found in the egg white; ovomucoid, ovalbumin, ovotransferrin and lysozyme. However, some research suggests the involvement of allergens exclusively found in the egg yolk such as chicken serum albumin and YGP42, which may play a crucial role in the overall reaction. In egg allergic individuals, these allergens cause conditions such as itching, atopic dermatitis, bronchial asthma, vomiting, rhinitis, conjunctivitis, laryngeal oedema and chronic urticaria, and anaphylaxis. Currently there is no permanent cure for egg allergy. Upon positive diagnosis for egg allergy, strict dietary avoidance of eggs and products containing traces of eggs is the most effective way of avoiding future hypersensitivity reactions. However, it is difficult to fully avoid eggs since they are found in a range of processed food products. An understanding of the mechanisms of allergic reactions, egg allergens and their prevalence, egg allergy diagnosis and current treatment strategies are important for future studies. This review addresses these topics and discusses both egg white and egg yolk allergy as a whole.
History
Journal
Molecular immunologyVolume
66Issue
2Pagination
375 - 383Publisher
ElsevierLocation
Amsterdam, The NetherlandsPublisher DOI
ISSN
1872-9142eISSN
1872-9142Language
engPublication classification
C Journal article; C1 Refereed article in a scholarly journalCopyright notice
2015, ElsevierUsage metrics
Categories
Keywords
AllergyEgg allergensEgg white allergyEgg yolk allergyHypersensitivityAllergensAnimalsB-LymphocytesBasophilsChickensChildDesensitization, ImmunologicDietEgg HypersensitivityEgg ProteinsEgg WhiteEgg YolkHumansImmunoglobulin ET-LymphocytesScience & TechnologyLife Sciences & BiomedicineBiochemistry & Molecular BiologyImmunologyCHICKEN SERUM-ALBUMINAMINO-ACID-SEQUENCEFOOD ALLERGYHEAT-TREATMENTHENS-EGGANAPHYLACTIC REACTIONSOVIDUCT DEVELOPMENTCROSS-REACTIVITYWHITEIGEImmunology
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