27. Allergy to egg and new therapeutic approaches

J.M. Urra; R. Garcia Rodriguez; C.M. Cabrera; J. Borja

Jump to Content

27. Allergy to egg and new therapeutic approaches

In: Handbook of eggs in human function

Authors:

J.M. Urra

J.M. Urra
Search for other papers by J.M. Urra in
Current site
Google Scholar
PubMed

R. Garcia Rodriguez

R. Garcia Rodriguez
Search for other papers by R. Garcia Rodriguez in
Current site
Google Scholar
PubMed

C.M. Cabrera

C.M. Cabrera
Search for other papers by C.M. Cabrera in
Current site
Google Scholar
PubMed

, and

J. Borja

J. Borja
Search for other papers by J. Borja in
Current site
Google Scholar
PubMed

Type:: Chapter

Pages:: 497–518

DOI:: https://doi.org/10.3920/978-90-8686-804-9_27

Purchase instant access (PDF download and unlimited online access):

€42.00€35.00 excl. VAT

Add to Cart

Redeem Access Token

Egg allergy is defined as an adverse immune response because of their oral ingestion. It is the second cause of food allergy after cow’s milk allergy, with a prevalence between 0.5-2.5% in children. An atopic background, milk allergy and atopic dermatitis are considered potential risk factors for its development. The cutaneous reactions are the most frequent in egg allergy, followed by digestive, respiratory, and around a 3% of anaphylaxis. Most children outgrow their egg allergy by 5 years of age. Egg allergy is an immunoglobulin E-mediated hypersensitivity reaction that takes place in two steps: the primary sensitization process, and the oral challenge. When the egg proteins are ingested the cross-linking of bound immunoglobulin E (IgE) on mast cells or basophils is generated, leading to degranulation of these cells and releasing several mediators. These mediators are able to induce smooth muscle contraction, increased vascular permeability, leukocyte recruitment, and increased mucus secretion. The only way to prevent the occurrence of reactions in patients with egg allergy is to follow an egg-free diet. The strict exclusion of egg from the diet is not a health problem, but keeps the allergic patient at risk for reactions, sometimes severe, with its inadvertent ingestion. To induce tolerance to harmful egg, a variety of protocols has been developed, based on the oral administration of controlled doses of egg. The starting dose is sufficiently low to be well tolerated. These protocols have proven effective and between 45 to 90% of children achieved tolerance to at least enough of the food to be protected from an inadvertent ingestion.

Citation Info

Save
Cite
Email this content

Share link with colleague or librarian

You can email a link to this page to a colleague or librarian:
Email this content
or copy the link directly:

https://brill.edhh.ma/abstract/book/9789086868049/BP000034.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

Collapse
Expand

Handbook of eggs in human function

Series: Human Health Handbooks, Volume: 9

E-Book ISBN:: 9789086868049

Publisher:: Wageningen Academic

Print Publication Date:: 02 Mar 2015

Subjects
- Life Sciences
  - General
  - Food & Health

Metrics

	All Time	Past 365 days	Past 30 Days
Abstract Views	227	111	19
Full Text Views	0	0	0
PDF Views & Downloads	0	0	0

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

Authors

Open Access

Product Information

Company

Contact

27. Allergy to egg and new therapeutic approaches

Citation Info

Share link with colleague or librarian

Handbook of eggs in human function

Table of Contents

Metrics

Metrics