Baked egg tolerance: is it possible to predict? / Tolerância aos alimentos assados com ovo: é possível prever quem são esses pacientes?

Abstract Objective: To assess the frequency of baked egg tolerance in IgE-mediated egg allergy patients through the oral food challenge and to assess the tolerance predictability of different skin prick tests, as well as specific serum IgE measurement to egg proteins. Methods: In this cross-sectional study, 42 patients with a diagnosis of egg allergy were submitted to different skin prick tests with egg (in natura, boiled, muffin, ovalbumin, and ovomucoid), and specific IgE to egg white, ovalbumin, and ovomucoid; as well as to the oral food challenge with food containing egg, extensively baked in a wheat matrix. Results: Of the total, 66.6% of patients tolerated the ingestion of egg-containing foods in the oral food challenge. A comparative analysis with positive and negative oral food challenge found no significant differences regarding age, gender, other food allergies, or even specific skin prick tests and IgE values between the groups. Conclusions: The study demonstrated an elevated frequency of baked egg food-tolerant individuals among egg allergy patients. None of the tested markers, skin prick tests, or specific IgE, were shown to be good predictors for identifying baked egg-tolerant patients. The oral food challenge with egg baked in a matrix is central to demonstrate tolerance and the early introduction of baked foods, improving patients' and families' quality of life and nutrient intake.

Resumo Objetivo: Avaliar a frequência de tolerância a alimentos assados com ovo em pacientes com alergia ao ovo mediada por IgE por meio do teste de provocação oral e verificar a capacidade de predição de tolerância ao ovo por meio de teste cutâneo de leitura imediata (Skin Prick Test ou SPT) e de dosagem sérica de IgE específica para componentes do ovo. Métodos: Estudo transversal, 42 pacientes com diagnóstico de alergia ao ovo foram submetidos a SPT com ovo (in natura, cozido, bolinho, ovoalbumina e ovomucoide), IgE específica para clara de ovo, ovoalbumina e ovomucoide e ao teste de provocação oral com alimento com ovo extensamente assado em matriz de trigo. Resultados: Dos pacientes, 66,6% toleraram a ingestão do alimento com ovo durante o teste de provocação oral. Não encontramos diferenças em relação a idade, gênero, outras alergias alimentares ou mesmo entre os valores dos SPT e IgE específica na análise comparativa entre os grupos com teste de provocação oral positivo e teste de provocação oral negativo. Conclusões: Foi demonstrada uma elevada frequência de indivíduos tolerantes a ingestão de alimentos assados com ovo entre os pacientes com alergia a ovo mediada por IgE. Nenhum dos marcadores testados, SPT ou IgE específica, demonstrou ser bom preditor para identificar os pacientes tolerantes. Consideramos que os testes de provocação oral com alimentos com ovo assado sejam fundamentais para a introdução desses assados, melhorar a qualidade de vida e a ingestão de nutrientes dos pacientes e famílias.

Factores de riesgo asociados al diagnóstico de alergia al huevo IgE mediada en Pediatría

Introducción: La prevalencia de alergias alimentarias se ha incrementado, lo que representa un problema de salud pública. Las guías alimentarias recomendaban retrasar la introducción de alimentos de manera a prevenir alergias alimentarias sin real evidencia. Objetivos: Describir el perfil clínico del paciente pediátrico que acude a consulta con el diagnóstico de alergia al huevo. Materiales y métodos: Estudio de observacional retrospectivo descriptivo de. Ingresaron al estudio pacientes con sospecha de alergia al huevo que tuvieron estudio de RAST. Se estudio datos demográficos, lactancia materna, inicio de alimentación solida incluyendo el huevo, presencia de manisfestaciones de alergia. Se realizo comparación entre los grupo con RAST positivo y aquellos con resultados negativo. Los datos fueron procesados en Microsoft Excell y se utilizó variables descriptivas. Resultados: ingresaron 156 pacientes ,58 en cada grupo con prueba positiva y negativa. Los pacientes alérgicos al huevo se presentaron con un predominio de sexo masculino, con antecedentes personales de atopia, peso y tallas normales, duración de la lactancia materna promedio de 10,5 meses, introducción de sólidos a los 5,7 meses, edad de ingesta de huevo a los 9,2 meses, similar al grupo con test negativo. Los síntomas predominantes fueron los gastrointestinales Como manifestación de atopia concomitante tuvieron mayor porcentaje de Alergia a las proteínas de leche de vaca y dermatitis atópica en comparación con el grupo con test negativo. Conclusiones: No hubo diferencias demograficas ni de habitos alimentarios entre los grupos con RAST postivo y negativo Hubo concomitancia de otras manisfestaciones de alergia en el grupo RAST postivo.

Introduction: The prevalence of food allergies has increased, representing a public health problem. Current dietary guidelines recommend delaying the introduction of food in order to prevent food allergies, but supporting evidence for this is lacking. Objectives: To describe the clinical profile of pediatric patients presenting with a diagnosis of egg allergy. Materials and methods: This was a descriptive, retrospective, observational study. We included patients with a suspected egg allergy who had a RAST study. We evaluated demographic data, breastfeeding, introduction of solid foods, including egg, and the presence of allergy manifestations. A comparison was made between the groups with positive RAST and those with negative results. The data was processed in Microsoft Excel and descriptive variables were used. Results: 156 patients were included in the study, 58 in each group with positive and negative tests. Egg-allergic patients were predominantly male, with a personal history of atopy, normal weight and size, an average breastfeeding duration of 10.5 months, introduction of solids at 5.7 months, age of intake of egg at 9.2 months, which was similar to the group with negative testing. The predominant symptoms were gastrointestinal. Concomitant atopy manifestations included a higher percentage of cow's milk protein allergy and atopic dermatitis compared to the group with a negative testing. Conclusions: There were no demographic or dietary differences between the groups with positive and negative RAST. There was concomitance of other allergic manifestations in the positive RAST group.

Reasonable application of influenza vaccine in children with asthma / 中华实用儿科临床杂志

The prevalence rate of asthma in children in China increased significantly in the past 20 years.Respiratory tract virus infection is one of the main inducing factors of asthma in children in China.In winter,influenza virus infection is a potential cause of asthma exacerbation and hospitalization in asthmatic children.The risk of influenza-related complications in asthmatic children is also significantly increased.Annual influenza vaccination is the most effective way to prevent influenza and reduce the complications associated with influenza.But the influenza vaccine coverage rate is generally low in children with asthma,mainly because they are concerned about the deterioration of asthma or the allergic reaction to egg white residue in the vaccine.Therefore,how to use influenza vaccine in asthmatic children has attracted much attention.Based on the above,the author searched the PubMed,Wanfang database for key words:bronchial asthma,egg allergy,influenza,vaccine,and reviewed the application of influenza vaccine in asthma patients at domestic and foreign reviews and guidelines in the past 20 years.This paper first introduces the general situation of influenza vaccine,and then describes the safety and efficacy of influenza vaccination in asthmatic and/or egg allergy patients.

Caracterización clínica de pacientes chilenos con alergia alimentaria mediada por IgE / Clinical characterization of Chilean patients with IgE-mediated food allergy

INTRODUCCIÓN: La alergia alimentaria (AA) es una entidad de elevada y creciente prevalencia, pudiendo ser mediada por IgE o inmunidad celular. Puede presentar amplia sintomatología y ser gatillada por múltiples antígenos alimentarios, lo que varía en diversas zonas geográficas. OBJETIVO: Describir las características clínicas de pacientes chilenos con AA IgE-mediada. PACIENTES Y MÉTODO: Revisión retrospectiva de pacientes con AA IgE-mediada atendidos en un centro terciario de salud de Santiago, Chile entre los años 2006 y 2016. Se evaluaron características demográficas, manifestaciones clínicas y alimentos gatillantes. RESULTADOS: Se incluyeron 282 pacientes con diagnóstico de AA IgE-mediada. El 89% debutó con AA antes de los 18 años de edad y de estos, la mayoría antes del año (mediana: 1 año; rango: 1 mes - 55 años). Las manifestaciones clínicas más frecuentes fueron urticaria, angioedema, disnea y vómitos. Un 40% tenía historia compatible con anafilaxia. Los alimentos más frecuentes fueron huevo, leche de vaca, maní, mariscos, nuez, tomate, trigo, palta, pescados y legumbres. Alergia a huevo, leche de vaca y maní fueron más frecuentes en edad pediátrica, mientras que en adultos fueron los mariscos. CONCLUSIONES: Los alimentos causantes de AA IgE-mediada en Chile fueron similares a los descritos en otros países, aunque destaca la elevada frecuencia de alergia a tomate y palta, poco habituales en series internacionales. La incidencia de anafilaxia fue alta, lo que instala la necesidad de contar con autoinyectores de adrenalina a nivel nacional.

BACKGROUND: Food allergy (FA) is an entity of high and growing prevalence, which can be mediated by IgE or cellular immunity. It can have a wide range of symptoms and be triggered by multiple food antigens, which vary in different geographical areas. OBJECTIVES: To describe clinical characteristics of Chilean patients with IgE-mediated FA. Patients and Method: Retrospective review of patients with IgE-mediated FA treated at a tertiary healthcare center in Santiago, Chile, between 2006 and 2016. Demographic characteristics, clinical manifestations, and trigger foods were evaluated. RESULTS: A to tal of 282 patients diagnosed with IgE-mediated FA were included. 89% had FA onset before 18 years of age and most of these before one year of age (median of age: one year; range: one month-55 years). The most common clinical manifestations were hives, angioedema, dyspnea, and vomiting. 40% had symptoms compatible with anaphylaxis. The foods most frequently involved were egg, cow's milk, peanut, shellfish, walnut, tomato, wheat, avocado, fish, and legumes. Egg, cow's milk, and peanut allergies were the most frequent at pediatric age, while seafood allergy was the most frequent among adults. CONCLUSION: Foods causing IgE-mediated FA in Chile were similar to those described in other countries, although the frequency of tomato and avocado allergy, which are unusual in international series, stands out. Anaphylaxis incidence was high, emphasizing the need for epinephrine autoinjec tors in Chile.

Administración satisfactoria de la vacuna triple viral mediante una prueba de provocación gradual en una paciente con anafilaxia después de una vacunación previa / Successful administration of measles-rubella-mumps vaccine by graded challenge in a case with anaphylaxis after prior vaccination

La alergia al huevo es una de las alergias alimentarias más frecuentes durante la niñez, junto con la alergia a la leche de vaca. La vacuna triple viral (VTV), contra el sarampión, la rubéola y las paperas, es parte del calendario de vacunación pediátrica y contiene proteína de huevo. La recomendación aceptada en la actualidad es que la VTV debe administrarse en una sola dosis y bajo supervisión médica en los pacientes con alergia al huevo. Si bien se ha informado que la VTV es segura para estos pacientes, algunos tuvieron anafilaxia. En general, la anafilaxia después de una vacunación previa se considera una contraindicación. En este artículo, presentamos el caso de la administración satisfactoria de la VTV mediante el incremento gradual de la dosis a una paciente que tuvo anafilaxia después de una vacunación previa.

Egg allergy is one of the most common food allergies during childhood along with cow's milk allergy. The measles-mumps-rubella (MMR) vaccine is included in the pediatric immunization schedule and contains egg protein. The currently accepted opinion is that the MMR vaccination should be done in a single dose under medical observation in patients with egg allergy. Although it is reported that the MMR vaccine is safe for that patients, there are some patients who developed anaphylaxis. Generally, the development of anaphylaxis after the previous vaccination is reported as a contraindication. We present a successful administration of MMR vaccine by gradually increased doses for a patient who developed anaphylaxis after the previous vaccination.

Measles-Mumps-Rubella vaccine for children with egg allergy: Is admission for inpatient vaccination necessary?

Introduction: Children who develop any hypersensitivity reaction to eggs are routinely referred to hospital for Measles-Mumps-Rubella (MMR) vaccination as inpatients to prevent anaphylaxis. We aimed to study the association between hypersensitivity reactions after egg exposure and similar reactions after MMR immunisation; and examine the necessity of hospital admission for vaccination. Methods: A prospective observational study was conducted in Paediatric Department in Bukit Mertajam Hospital, Penang, between March and December 2014. Children referred from local polyclinics for inpatient MMR vaccination because of a history of egg allergy were recruited. The children were observed in the ward for post vaccination allergic reactions. Concurrently, a group of children without egg allergy was recruited from those admitted for other illnesses but had recent MMR vaccination at polyclinics. Parents of these children were interviewed and asked if they had observed any reactions post vaccination. In both groups, sociodemographics, medical history and family history of atopy were collected. Results: Eighty-seven subjects were recruited in this study. Fifty-four infants with egg allergy had previous mild allergic reactions after exposure to eggs or egg-related products. They were associated with a family history of egg hypersensitivity, personal history of acute gastroenteritis and upper respiratory tract infections. Two of them developed cutaneous rashes post vaccination during observation, but none developed anaphylactic or anaphylactoid reactions. Two infants among those without egg allergy had post vaccination fever. There was no association between egg allergy and hypersensitivity reactions to MMR vaccine (p=0.632). Conclusions: MMR vaccine can be safely administered to children with mild egg allergy, hence admission for vaccination in the hospital is not warranted. Risk stratification is required to ensure only infants with severe reactions will be admitted for vaccination.

Diagnostic Decision Points of Specific IgE Concentrations in Korean Children With Egg and Cow's Milk Allergies

PURPOSE: The purpose of this study was to evaluate the utility of specific IgE (sIgE) concentrations for the diagnosis of immediate-type egg and cow's milk (CM) allergies in Korean children and to determine the optimal cutoff levels. METHODS: In this prospective study, children > or =12 months of age with suspected egg or CM allergy were enrolled. Food allergy was diagnosed by an open oral food challenge (OFC) or through the presence of a convincing history after ingestion of egg or CM. The cutoff levels of sIgE for egg white (EW) and CM were determined by analyzing the receiver operating characteristic curves. RESULTS: Out of 273 children, 52 (19.0%) were confirmed to have egg allergy. CM allergy was found in 52 (23.1%) of 225 children. The EW-sIgE concentration indicating a positive predictive value (PPV) of >90% was 28.1 kU/L in children or =24 months of age. For CM-sIgE, the concentration of 31.4 kU/L in children or =24 months of age indicated a >90% PPV. EW-sIgE levels of 3.45 kU/L presented a negative predictive value (NPV) of 93.6% in children or =24 months of age presented a NPV of 99.2%. The CM-sIgE levels of 0.59 kU/L in children or =24 months of age showed NPVs of 100% and 96.9%. CONCLUSIONS: Our results indicate that different diagnostic decision points (DDPs) of sIgE levels should be used for the diagnosis of egg or CM allergy in Korean children. The data also suggest that DDPs with high PPV and high NPV are useful for determining whether OFC is required in children with suspected egg or CM allergy.

Update on egg allergy in children

Egg allergy is one of the most common food allergies in children and has a wide spectrum of clinical presentation including anaphylaxis. Many studies suggested egg-specific IgE cutoff values (diagnostic decision point) and skin prick test size that predict a clinical allergic reaction without oral food challenges. Some patients may react to all forms of egg including raw egg, but many egg-allergic patients tolerate baked egg products. A few studies reported that a high concentration of ovomucoid-specific IgE antibody indicates a high risk of reacting to heated egg white. Recently it has been suggested that regular ingestion of baked egg products may hasten tolerance development. Egg allergy may be more persistent than previously thought. The treatment of egg allergy still relies on dietary avoidance of egg-containing foods until tolerance has developed. In recent years there has been increasing success in clinical trials of egg oral immunotherapy, and oral immunotherapy can be a promising treatment modality for providing protection from reactions caused by accidental egg exposure. However, concerns regarding the safety and long-term efficacy still preclude the general use of oral immunotherapy in clinical practice. In this article, the recent literature regarding egg allergens, clinical presentation, diagnosis, management and natural history of egg allergy will be reviewed.

Attenuated Allergenic Activity of Ovomucoid After Electrolysis

Ovomucoid (OMC) is the most prominent allergen causing hen's egg allergy, containing disulfide (S-S) bonds that may be responsible for its allergic action. As S-S bonds may be reduced during electrolysis, this study was undertaken to evaluate modulation of the allergic action of OMC after electrolysis. Electrolysis was carried out for 1% OMC containing 1% sodium chloride for 30 minutes with a voltage difference of 90 V, 0.23 A (30 mA/cm2). Protein assays, amino acid measurement, and mass spectrometry in untreated OMC and OMC on both the anode and cathode sides after electrolysis were performed. Moreover, 21 patients with IgE-mediated hen's egg allergy were evaluated by using the skin prick test (SPT) for untreated OMC and OMC after electrolysis. The allergic action of OMC was reduced after electrolysis on both the anode and cathode sides when evaluated by the SPT. The modifications of OMC on electrolysis caused the loss of 2 distinct peptide fragments (57E-63K and 123H-128R) as seen on matrix-associated laser desorption/ionization time-of-flight mass spectrometry. The total free SH groups in OMC were increased on the cathode side. Although the regions of S-S broken bonds were not determined in this study, the change in S-S bonds in OMC on both the anode and cathode sides may reduce the allergenic activity.

The Influence of the Time and Temperature of Heat Treatment on the Allergenicity of Egg White Proteins

PURPOSE: The present study was performed to determine the factor, either duration or the temperature of heat treatment, exerting maximal and significant influence on the composition and allergenicity of egg white (EW) proteins. METHODS: Raw EW and 4 kinds of heated EW (fried EW, boiled EW for 10 minutes, boiled EW for 30 minutes, and baked EW for 20 minutes at 170degrees C) were prepared, and subsequently protein extraction was carried out. The proteins were separated by SDS-PAGE, and then immunoglobulin E (IgE) immunoblots were performed with the sera of 7 egg-allergic patients. Furthermore, the antigenic activities of ovalbumin (OVA), ovomucoid (OM), and ovotransferrin (OT) in different EW samples were measured by inhibition enzyme-linked Immuno-sorbent assay (ELISA). RESULTS: In SDS-PAGE analysis, the intensity of the protein band at 45 kD (corresponding to OVA) decreased significantly in boiled EW (30 minutes) and baked EW, but no change was observed in the case of boiled EW for 10 minutes. In IgE immunoblots, the IgE response to 34-50 kD (OM and OVA) in boiled EW for 30 minutes decreased significantly, when compared with raw EW and other heated EWs. In inhibition ELISA, a significant decrease in the OVA antigenic activity was observed in boiled EW for 30 minutes amongst other heated EW samples. However, OM antigenic activity in all kinds of heated EW including boiled EW for 30 minutes did not reduce after heat treatment. The OT antigenic activity nearly disappeared in heated EWs except in the case of boiled EW for 10 minutes. CONCLUSIONS: Amongst 4 kinds of heated EWs, the boiled EW for 30 minutes showed the most significant changes both in composition and reduction in allergenicity. Our results revealed that the duration of heat treatment had more influence on the composition and allergenicity of EW proteins than the temperature.

Síndrome ave-huevo / Bird-egg syndrome

Antecedentes. Se ha descripto una relación entre la hipersensibilidad respiratoria tipo I frente a antígenos aviares y la alergia alimentaria a la yema de huevo. Dicha asociación se denomina síndrome ave-huevo, y el responsable de dicho cuadro es la alfa-livetina o seroalbúmina de pollo, un antígeno presente tanto en la yema del huevo como en las plumas, suero y excrementos de las aves. Materiales y métodos. Estudiamos una paciente con síntomas de alergia alimentaria tras la ingesta de huevo, quien además sufría de síntomas respiratorios (rinitis/asma) causados por la exposición a aves. Se realizaron pruebas cutáneas con huevo, alfa-livetina, pollo crudo y cocido, y plumas. La IgE sérica específica fue identificada por técnica de microarrays de alérgenos (Immuno CAP ISAC). Resultados. Los prick test fueron positivos para alfa-livetina (8 mm), pollo crudo (8 mm) y plumas de gallina (7 mm). La determinación de IgE sérica específica fue de 16,61 (kU/l) para alfa­livetina. Conclusiones. El síndrome ave-huevo es producido por la sensibilización a la alfa livetina, un alérgeno que puede actuar tanto por vía alimentaria como por vía inhalatoria. Según nuestro conocimiento, es el primer caso diagnosticado a través de la técnica de microarray de alérgenos.(AU)

Background: A relationship between type I hypersensitivity with respiratory symptoms due to bird antigens and allergy to egg yolk has been described. This association is known as bird-egg syndrome, which is caused by sensitization to chicken serum albumin (alpha-livetin), present in bird feathers and serum, and egg yolk. Material and methods: We studied one patient with food allergy to egg yolk who also suffered from respiratory symptoms (rhinitis- asthma) caused by exposure to birds. Sensitization to egg yolk and bird antigens was investigated by skin prick test. Specific IgE was investigated using allergens Microarrays (Immuno CAP ISAC). Results:Our patient had a positive skin prick test to: chicken serum albumin (alpha livetin): 8 mm, bird feathers: 7 mm, raw chicken: 8 mm. Specific IgE to alpha livetin was 16.61 (kU/l). Conclusions: Bird-egg syndrome is due to a sensitization to alpha-livetin, an allergen that can act either on the respiratory or the digestive way. In our knowledgement, this is the first case described using allergen Microarrays technique.(AU)

Study on Persistence of Egg Allergy and Its Risk Factors in Infants and Young Children with Atopic Dermatitis / 소아알레르기및호흡기학회지

PURPOSE: We attempted to observe the natural course of egg allergy and to investigate the risk factors predicting the likelihood of persistence of egg allergy in infants and young children with atopic dermatitis. METHODS: A total of 125 infants with atopic dermatitis and egg allergy were enrolled in this study. Egg allergy was defined when the serum egg white-specific IgE was equal or greater than 2 U/mL by CAP-FEIA.(Pharmacia, Uppsala, Sweden) After follow-up evaluation of serum egg white-specific IgE, they were classified into two groups: "persistent" group(egg white- specific IgE> or =2 U/mL in children younger than 2 years and > or =7 U/mL in those older than 2 years) and "non-persistent" group. Median follow-up duration was 15 months. Specific IgE levels at first visit, family histories of allergic diseases, histories of breast milk feeding and the presence of sensitization to multiple food allergens were compared between the two group. RESULTS: The numbers of the "persistent" group and the "non-persistent" group were 75(60%) and 50(40%), respectively. The "persistent" group had higher egg white-specific IgE levels at first visit, more sensitization to multiple food allergens, and more breast-feeding than the non-persistent group.(P0.05) CONCLUSION: Sixty percent of infants with atopic dermatitis and egg allergies showed persistent egg allergies during the median follow-up of 15 months. Infants with higher egg white-specific IgE level and sensitization to multiple food allergens at the initial evaluation are likely to develop persistent egg allergies.

Follow-up Study of Children with Egg Allergy: Comorbidity of Allergic Diseases and Factors Affecting Prognosis / 소아알레르기및호흡기학회지

PURPOSE: Sensitization to eggs in infancy has been reported to be associated with increasing the risk of respiratory allergic diseases during childhood. So our study was designed to follow up children who have had atopic dermatitis with egg allergy and to evaluate the prognosis according to family history, early egg elimination diet, house dust mite sensitization, egg/histamine wheel ratio of skin prick test, RAST class and age tolerance to find the risk factors which might be helpful for applying some preventable measures. METHODS: Twenty three children diagnosed with egg allergy at Kangnam General Hospital between March 1988 and March 2000 were studied retrospectively. At the time of the first visit, we interviewed an feeding methods, past medical history, atopic family histories and performed skin prick tests, and total IgE and egg-white specific IgE tests (RAST). At the time of the last visit, we evaluated whether the children had allergic diseases or not, as well as prognosis and other allergen sensitization. RESULTS: Four (17.4%) children resolved allergic symptoms, Fifteen (65.2%) children had atopic dermatitis, 11 (47.8%) children had asthma, and 12 children (52.2%) had allergic rhinitis. Prognosis was good in children with early tolerance and no sensitization to house dust mites. There was no relationship between prognosis and atopic family history, early egg elimination diet, infant feeding methods, or RAST class. CONCLUSION: Because 19 (82.6%) of 23 children with egg allergy have persistent allergic diseases and related to sensitization of house dust mites, early environment intervention for house dust mites must be evaluated to prevent other allergic diseases.

Cross-reactivity between Hen's Egg from Goose, Duck and Domestic Birds in Children with Egg Allergy / 소아알레르기및호흡기학회지

PURPOSE: Birds' eggs have been a major source of food for mankind since the time unknown. Among them, chicken eggs have been the most important food source. We examined the allergenic properties of eggs from varying birds on patients with known allergy to chicken eggs, to find out whether they can replace the chicken eggs for the source of nutrient. METHODS: Samples were selected from patients who visited the allergy clinic of the Department of Pediatrics at Yonsei University Medical Center. The serum specific IgE for eggs were measured and allergy skin tests were performed. The serum of the patients with proven egg allergy was then tested for reactivity with eggs from wild and domestic ducks, geese, seagulls, quails, yellow-shelled and white-shelled eggs employing SDS-PAGE and IgE immunoblotting. RESULTS: All the egg protein showed similar molecular sizes ranging from 24-100 kDa. Their expressions, however, were different, with white eggs, yellow eggs, and quail eggs showing strong reaction, while ducks, geese, and mallard eggs presented with weak reaction. Immunoblotting exhibited reactivity in 35-50 kDa and 25-35 kDa groups. Quail eggs and shells from chicken eggs showed a protein banding of 75-80 kDa. Geese, wild and domestic ducks, quail did not exhibit any cross-reactivity with chicken eggs. CONCLUSION: Among patients with egg allergy, cross-reactivity between different chicken eggs was present, but no cross-reactivity was apparent between chicken eggs and other birds' eggs. Therefore, we suggest theses eggs as alternative source of food in patients with egg allergy. However further study with larger patient population is still required.

Reduced allergenicities of irradiated egg white ovalbumin determined by skin prick test and ELISA inhibition test / 천식및알레르기

BACKGROUND: Hen's egg is the most frequent cause of food hypersensitivity in infants and young children. The major egg white(EW) proteins are ovalbumin(OVA), ovomucoid(OM), ovotransferrine, and lysozyme. OVA and OM have been generally considered to be the most allergic EW proteins. Food irradiation has been permitted in the fields of agriculture and food handling. Currently, it was suggested that the binding ability of specific IgE to gamma-irradiated OVA was rapidly decreased depending upon the irradiation dose. OBJECTIVE: The purpose of this study is to evaluate the application of food irradiation technology as a method for reducing the allergenicities of EW proteins. METHODS: A total of 10 egg-allergic patients less than 24 months of age were enrolled in this study. OVA was gamma-irradiated at 10 kGy in an aqueous state(2.0 mg/mL). Skin prick test and ELISA inhibition test were done to compare the IgE binding capacities before and after irradiation of OVA. RESULTS: One hundred percent of patients showed positive skin reactions with EW and native-OVA. Negative skin reactions to irradiated-OVA were observed in 7 of 10 patients and remainder 3 showed reduced skin reactions(p=0.001). In IgE-ELISA inhibition test, the IgE-binding capacities of irradiated-OVA reduced 1/80 (50% inhibition concentration: native-OVA-0.1 microgram/mL, irradiated-OVA-8 microgram/mL), respectively. CONCLUSION: We suggest that the allergenicity of OVA can be reduced by the treatment with gamma irradiation.

Measles, Mumps, and Rubella Immunization in Children with Egg Allergies

PURPOSE: The safety of MMR(Measles, Mumps, and Rubella) immunization to children with egg allergies has been debated for decades because the live attenuated virus used in the vaccine is grown in cultured chick-embryo fibroblasts. Many studies that investigated adverse reactions to MMR vaccine have been reported abroad, but there has been no report in Korean children. So, this study is aimed at determining the prevalence of positive reactions to skin test with the diluted MMR vaccine and the safety of MMR immunization in Korean children with egg allergies. METHODS: Twenty children who have atopic dermatitis or urticaria associated with egg allergies in Samsung Medical Center underwent prick and intradermal tests with diluted MMR vaccine. Then, we administered the vaccine to the children subcutaneously. RESULTS: One patient(5.0%) had a positive result on the prick test and five(25.0%) on the intradermal test. Urticaria was elicited after MMR immunization in two children(10%) who had past illness of urticaria. One of them had a positive result on the prick and intradermal tests, but the other had negative results on both tests. CONCLUSION: Although anaphylaxis did not appear in our study, adverse reactions to MMR vaccination can occur in children with egg allergies, regardless of skin test result to MMR vaccine, prick or intradermal. Thus, in children with a history of severe systemic allergic reaction to egg, it is safe to perform MMR vaccination in a tertiary medical center where emergency care can be taken appropriately.

A Case of Atopic Dermatitis with Egg and Budesonide Hypersensitivity / 대한피부과학회지

The egg is one of the most common food allergens, and immunologic reactivity to egg antigens may be an early marker of atopic disorders. Budesonide is a synthetic non-halogenated corticosteroid with 16 , 17 -butylidene dioxy portion, and it is one of the common causes of corticosteroid allergy together with tixocortol pivalate and hydrocortisone butyrate. The patient was a 12 year old female. She had developed atopic dermatitis mainly on the face since she was 1 year old. She applied budesonide cream for treating atopic dermatitis in our dermatologic clinic, but her facial lesion was aggravated. On past medical history, she had been suffered from an egg allergy since 1-year-old, and she was accidentally exposed to egg and developed large pruritic erythematous patch on entire body. This case could be considered as atopic dermatitis with egg and budesonide hypersensitivity on the basis of the clinical features and prick test, MAST, open food challenge and patch test.

Two Children With Egg Allergy Who Developed Systemic Side Reaction with MMR Vaccine / 소아알레르기및호흡기학회지

There has been continued controversy as to the safety of egg-based MMR vaccine in egg-allergic children. Many studies have dealt with MMR administrations to egg-allergic patients focusing on the systemic side reactions. It has been found that most egg-allergic patients do not react to MMR vaccine but to other vaccine components. Therefore, most authors conclude that if an individual can eat eggs without ill effects, he or she can take the MMR vaccine without skin testing. In this regard, this study describes two cases of systemic side reactions after injection of MMR vaccine to egg-allergic patients. In a case with a history of systemic reaction from egg ingestion, it is still recommended that skin testing with the vaccine be carried out. If the skin test result shows positive, incremental doses of the vaccine in every 15-20 minutes are suggested.

Infantile asthma anf egg allergy

No abstract available.