Abstract
R Gagnon, MN Primeau, A Des Roches; PHAC-CIHR Influenza Research Network. J Allergy Clin Immunol. 2010;126(2):317–323 Influenza vaccines are produced from embryonated hens' eggs and contain residual, variable amounts of egg protein. This study attempted to better characterize reaction risk in a large population of egg-allergic persons. Patients with egg allergy were recruited from consulting allergists for the purpose of being vaccinated against pandemic H1N1 influenza virus in the fall of 2009. A minority of them had previously been vaccinated for seasonal influenza without reaction. Egg allergy was defined as a minimum of 1 sign or symptom occurring within 60 minutes of ingesting egg, confirmed by either a positive …
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