Allergy to egg and egg products

被引：0
|
作者：
Besler, M
机构：
来源：
ERNAHRUNGS-UMSCHAU | 1999年 / 46卷 / 07期
关键词：
egg; egg products; allergy; allergenes; diagnosis; therapy;
D O I：
暂无
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
Hen's egg is one of the most frequent causes of food allergies accounting for about 30 % allergic reactions to foods in children and for 12 % in adults. As eggs are contained in many food products, accidental ingestions may lead to milder symptoms, but also to life-threatening systemic reactions (anaphylaxis) in allergic individuals. Egg allergy is highly prevalent in children with atopic dermatitis and/or hypersensitivity to cow's milk. Diagnostic measures include case history, skin tests and in-vitro measurement of specific serum IgE-antibodies. The relatively well characterized allergens of hen's egg are proteins and glycoproteins of the egg white. Treatment of egg allergy is based on the avoidance of egg containing foods.
引用
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页码：252 / +
页数：6
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