Prevalence Of Egg Allergy Research Articles

Egg Allergy in US Children

To evaluate the prevalence, symptoms, and severity of egg allergy, with a specific focus on those with baked-egg tolerance and other associations via a large, population-based study of US households.Children aged 0 to 17 years with an egg allergy identified by a national survey.The authors used a US population-based cross-sectional survey administered to a sample of 53 575 US households from October 2015 to September 2016. The primary outcomes were as follows: prevalence of current and outgrown egg allergy by using stringent criteria, psychosocial burden, and quality of life.The overall prevalence of egg allergy was 0.9% of all children and 1.3% of children <5 years of age. Prevalence appeared to be greater in Black children and in younger children (<5 years of age), compared with the other top 8 food allergies. The peak prevalence was between 1 and 2 years of age (2%), with a gradual decline across childhood, dropping to 0.5% in 14- to 17-year-olds. Egg-allergic children were more likely to have atopic comorbid conditions, including eczema (19%), asthma (46.5%), environmental allergies (38.2%), and eosinophilic esophagitis (1.2%). Asthma was more prevalent in egg-allergic children, compared with children with the other top 8 food allergies. Baked-egg tolerance was reported among 64.2% of egg-allergic children. Baked-egg intolerant children were more likely to be allergic to other foods, especially milk. Among egg-allergic children, 60.2% had additional food allergies, with milk (35.2%) and peanut (29.3%) being the most common. Overall, 28.1% reported experiencing a severe allergic reaction and were more likely to have had emergency department visits in their lifetime for any food-allergic reaction, compared with children with other food allergies and those who were baked-egg tolerant. A physician diagnosis did not occur in 27.8% of children with convincing egg allergy, with no difference related to baked-egg tolerance. A total of 34% of egg-allergic children with severe reactions and 25% of those without severe reactions lacked a physician diagnosis. There were no differences on the basis of sex, age, race, or ethnicity. Having an epinephrine autoinjector (EAI) and use of an EAI were less frequent in children without a physician diagnosis, but only 58.4% overall had an EAI prescribed. A total of 27% of children in the survey reported outgrowing egg allergy, which was often preceded by becoming baked-egg tolerant. Baked-egg tolerance was associated with a better quality of life.Egg allergy is common among young children, with a peak prevalence of 2% in children 1 to 2 years of age. Children with egg allergy have a higher prevalence of other atopic conditions, particularly asthma. Increased efforts are needed to ensure that children with an egg allergy are appropriately evaluated to assess for comorbid food allergy, other atopic conditions, and baked-egg tolerance.Egg allergy is often undiagnosed, and EAIs are underprescribed for this population. Asthma occurs in a surprising number of these patients, and providers need to have a high index of suspicion of this as children get older.

Are both early egg introduction and eczema treatment necessary for primary prevention of egg allergy?

The Learning Early About Peanut Allergy (LEAP) study proved that early introduction of peanut significantly prevented the development of peanut allergy. However, in regard to similar attempts to prevent egg allergy through early egg introduction, the Prevention of Egg Allergy in High-risk Infants with Eczema (PETIT)study is the only randomized intervention trial to show a statistically significant effect. Meta-analysis of those studies indicated that neither the total amount nor pretreatment of egg showed any effect on egg allergy at the age of 12months. However, raw egg powder resulted in a significantly higher prevalence of allergic reactions at initial introduction, whereas use of boiled egg was much safer. The prevalence of atopic dermatitis/eczema at introduction of egg correlated significantly with the subsequent prevalence of allergic reactions at initial introduction. In addition, the prevalence of egg allergy in the late introduction group correlated significantly with the prevalence of atopic dermatitis at introduction, even when the atopic dermatitis was proactively treated with a topical corticosteroid ointment. It is definitely true that the number of trials and number of participants in each trial are insufficient for drawing firm conclusions, especially regarding the optimal dose, raw versus boiled, when to start, and for whom to intervene. Therefore we propose various studies that should be performed to generate stronger data and conclusions. However, on the basis of the most recent results, we postulate that simultaneous intervention by both early boiled egg introduction and eczema treatment is probably indispensable for primary prevention of egg allergy.

Late resolution of cow’s milk and egg allergy: experience at a third level centre

Background Cow’s milk allergy affects about 2-3 % of general population; the prevalence of egg allergy is 1-2% among childhood. According to the literature the development of tolerance for cow’s milk and for egg is reached in early childhood, in the majority of case. In addiction it is reported that over six years of age there is a significant decrease in the resolution rate both for cow’s milk and egg allergy.

The Study of Egg Allergy in Children With Atopic Dermatitis

Context: Food allergy plays a significant pathogenic role among children with atopic dermatitis (AD).Objective: The aims of this study were to evaluate allergy to egg in these children and determine the egg specific immunoglobulin E (IgE) cutoff point.Design and Setting: It was a cross-sectional study that took place at Immunology, Asthma and Allergy Research Institute from 2005 to 2007.Methods: Children younger than 14 years old with AD entered the study. Careful medical histories were taken and skin prick and Immuno-CAP tests with the most commonly offending foods (cow's milk, egg, wheat, peanut, and soy) were performed. Children with a clear, positive history of food allergy and a positive IgE-mediated test or those with positive responses to both IgE-mediated tests were determined to have food allergies. The egg-specific IgE level cutoff point was determined.Results: A hundred patients entered the study (from 2 months to 12 years old). They were divided into 3 age groups: first <2 years, second from 2 to <6 years, and third from 6 to 14 years. The most common food allergens were egg (39.22%) in the first, cow's milk (35.13%) and egg (32.43%) in the second, and peanut (25%) and egg (16.67%) in the third group. The egg-specific IgE cutoff point value was 0.62 kUA/L (kilounits of allergen-specific IgE per liter). The positive predictive value was 95%.Conclusion: Prevalence of egg allergy is highly significant in patients with AD.To use egg-specific IgE level cutoff point, the patient population under study must be considered.

Immunological and biochemical properties of egg allergens

Food allergies or food intolerances affect nearly everyone at some point. “Food Allergy” refers to all interactions between molecules derived from the food supply and the immune system. Food allergies can be sub-divided into IgE (Immunoglobulin E) -mediated hypersensitivities and cell mediated hypersensitivities, but in most of the cases is IgE mediated. There has been an increased prevalence of food allergy reactions in the last decade. Approximately 2–3% of adults and 5–7% of children are affected by food allergy. Hen's egg is one of the most common causes of food allergic reactions, particularly in children. The prevalence of egg allergy is about 35% of food allergic children. It usually disappears by age five to seven years, but may sometimes be lifelong. Egg white, which is generally considered more allergenic than egg yolk, has four major allergenic proteins namely, ovomucoid (Gal d 1), ovalbumin (Gal d 2), ovotransferrin (Gal d 3), and lysozyme (Gal d 4) which are defined as immuno dominant proteins of egg white in egg allergic patients. Detailed characterization of the biochemical, immunological and structural properties of the major two allergens of the egg white, the ovalbumin and the ovomucoid have been studied. Studies of the B cell and T cell epitopes of these allergens have been summarized and mechanisms to reduce allergic reactions of these proteins at their molecular level has been evaluated in detail.

A practical approach to immunization in atopic children.

A practical approach to immunization in atopic children.