Egg allergy

The egg allergy is a food allergy, as their primary trigger ovomucoid ( as the main allergen), ovalbumin, ovotransferrin and lysozyme are to blame. These are the egg allergens in egg white.

Causes, incidence

The prevalence of egg allergy is given very different. In South Korea, it is likely to be the most common form of allergy to foods.

Allergy and vaccination

Of clinical significance is only the manifest egg allergy at various vaccinations that occur with vaccines based on chicken embryos. Generally, however, it must be said that with the exception of the yellow fever vaccine and the influenza vaccines produced in chicken embryos due to the contained small, non- allergenic amounts of egg white also currently severe urticarial rashes after eating chicken eggs or Hühnerfleich in prehistory, no general exclusion reason for the represent common today vaccinations. At most, in children with clinically very severe egg allergy ( eg, anaphylactic shock after eating very small amounts of chicken egg white ), it is recommended that vaccination be carried out (possibly in the hospital ) under special protection measures and subsequent observation.

Because chicken embryos are used in the manufacture of vaccines and these embryonic proteins differ from those " adult " chicken, the allergenic potential of vaccines contained in egg white is considered to be low, as also also cross allergies are rare.

Therapy

Meanwhile, it is possible to desensitize children with egg allergy using oral immunotherapy. In a double blind study, treatment struck at three-quarters of the patients.