egg hypersensitivity/albumin

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Egg allergy and blood products: you say albumen, I say albumin...

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[Immunological studies on food allergy. 2. IgG-, IgA antibody and unidentified antibody detected in egg allergy with 131-I conjugated egg albumin].

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Egg yolk alpha-livetin (chicken serum albumin) is a cross-reactive allergen in the bird-egg syndrome.

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Thirty-one patients with clinical history of egg allergy, bird allergy, or bird and egg allergy were investigated with the use of the immunoblot technique to compare IgE-binding components in bird feather and egg yolk and white extracts. Patients were classified into three groups according to

Inhalant allergy to egg yolk and egg white proteins.

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BACKGROUND Several egg white and egg yolk and avian proteins have been described as a cause of inhalant allergy. Sometimes inhalational type I hypersensitivity to these proteins is associated with food allergy to egg. OBJECTIVE We studied two patients who experienced respiratory and food allergic

Cracking the egg: An insight into egg hypersensitivity.

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Hypersensitivity to the chicken egg is a widespread disorder mainly affecting 1-2% of children worldwide. It is the second most common food allergy in children, next to cow's milk allergy. Egg allergy is mainly caused by hypersensitivity to four allergens found in the egg white; ovomucoid,

[Allergy to egg proteins in children].

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Food allergy prevalence has increased during the last years, affecting 15-20% of children, in this case, egg allergy affects from 0.5-2.5%. Most of the egg allergic reactions are type I or IgE mediated antibodies against egg proteins. Five major proteins have been identified: ovomucoid (Gal d1),

Chicken serum albumin (Gal d 5*) is a partially heat-labile inhalant and food allergen implicated in the bird-egg syndrome.

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BACKGROUND Chicken serum albumin (alpha-livetin) has been implicated as the causative allergen of the bird-egg syndrome. However, the clinical relevance of sensitization to this allergen has not been confirmed by specific challenge tests and environmental sampling. We investigated whether chicken

Protein-losing enteropathy and erythema caused by egg allergy in a breast-fed infant.

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A 4-month-old breast-fed girl presented with poor weight gain, and had edema and repeated erythema from 5 months of age. The diagnosis of protein-losing enteropathy (PLE) was confirmed on 99m Tc-labeled human serum albumin scintigraphy. Specific IgE radioallergosorbent test was class 3 for egg

Update on the bird-egg syndrome and genuine poultry meat allergy.

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Allergy to poultry meat is rare and affects both children and adults. The prevalence of poultry meat allergy is unknown, but presumably is similar to that of red meat allergy. There is no close relationship between allergy to poultry meat and allergy to red meat. Poultry meat allergy may present as

[Bird-egg syndrome in children].

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Allergy to egg is highly frequent in childhood. In general, children allergic to egg react principally to the ingestion of egg white. Egg yolk contains various proteins but the major allergens are contained in egg white. The principal allergens are ovalbumin, ovomucoid, ovotransferrin, and lysozyme.

Allergenicity of wine containing processing aids: a double-blind, placebo-controlled food challenge.

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BACKGROUND The European Union requires allergenic food ingredients to appear on labels in order to protect allergic consumers. OBJECTIVE To determine whether traces of egg-, milk-, and fish-derived processing aids used in winemaking might elicit clinical reactions in food-allergic

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