Association of egg protein levels in dust with allergy status and related factors

BackgroundLevels of peanut protein in dust have been reported to be associated with sensitization and allergy to it, so controlling food protein in dust may help prevent food allergy. However, studies of factors associated with egg protein levels in dust are scarce. This study aimed to determine the factors contributing to egg protein levels in dust. MethodsThis cross-sectional study included 159 participants in the Sub-Cohort Study of the Japan Environment and Children's Study in Yamanashi Prefecture at a 6 year follow up. House dust at 6 years was collected and egg protein concentrations were measured for whole egg protein. Household factors, including the maternal frequency of egg consumption, were assessed by questionnaires. A linear regression model was used to analyze the effect of household environmental factors on egg protein in dust. ResultsIn multivariate analysis, frequent maternal egg consumption (>= 5 times a week) was associated with higher egg protein concentrations in house dust (beta = 0.96, P = 0.01). The egg protein load was significantly associated with a higher number of cohabitants (>= 5, beta = 0.85, P = 0.02) in addition to frequent maternal egg consumption. Among the participants, 140 (88.1%) had no egg allergy, 15 (9.4%) were egg tolerant, and 4 (2.5%) had an egg allergy at 6 years old. There was no significant association between the current egg allergy status and egg protein concentrations in dust. ConclusionsThe frequency of maternal egg consumption and the number of inhabitants are contributing factors to egg protein levels in dust.