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KMID : 0390020040140020111
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Pediatric Allergy and Respiratory Disease
2004 Volume.14 No. 2 p.111 ~ p.118
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Egg Allergy
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Eigenmann, Philippe A.
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Abstract
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Egg allergy is a common problem, especially in young children. In most West ernized countries, milk and egg are the most prevalent foods provoking IgE-mediated sympt:om.s 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 eggallergic children.
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