Abstract
Aims Egg allergy is one of the most common food allergies in children. The prevalence in children is estimated to be approximately 2%. Reaction to raw/lightly cooked egg but tolerance to baked egg is often reported. The natural history of egg allergy is that it usually resolves with time but the rate of resolution is variable. The British Society for Allergy and Clinical Immunology published guidelines in 2011 with regard to the introduction of egg into the diet. The aim of our audit was to assess whether our clinical practice of advising home introduction of baked egg adhered to these guidelines.
Highlights
The natural history of egg allergy is that it usually resolves with time but the rate of resolution is variable
The aim of our audit was to assess whether our clinical practice of advising home introduction of baked egg adhered to these guidelines
Seven patients (14.9%) had a positive reaction 7/47 (14.9%), most of these were mild and required no treatment or treatment with antihistamines
Summary
Home introduction of baked egg in a cohort of patients in Cork University Hospital in 2011. From Food Allergy and Anaphylaxis Meeting 2014 Dublin, Ireland. Aims Egg allergy is one of the most common food allergies in children. The prevalence in children is estimated to be approximately 2%. Reaction to raw/lightly cooked egg but tolerance to baked egg is often reported. The natural history of egg allergy is that it usually resolves with time but the rate of resolution is variable. The British Society for Allergy and Clinical Immunology published guidelines in 2011 with regard to the introduction of egg into the diet. The aim of our audit was to assess whether our clinical practice of advising home introduction of baked egg adhered to these guidelines
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
