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- Publisher
- Springer Journals
- Copyright
- Copyright © 2006 by Current Science Inc
- Subject
- Medicine & Public Health; Allergology; Pneumology/Respiratory System; Otorhinolaryngology; Infectious Diseases
- ISSN
- 1529-7322
- eISSN
- 1534-6315
- DOI
- 10.1007/s11882-006-0053-0
- Publisher site
- See Article on Publisher Site
Abstract
Egg allergy is a common food hypersensitivity in children. Atopic dermatitis represents the main clinical manifestation in infancy. On first exposure, many of these infants present with urticaria, angioedema, or anaphylaxis. The role of egg allergy in gastrointestinal conditions is less well understood. The “gold standard” for the diagnosis of egg allergy is the double-blind, placebo-controlled food challenge. Diagnostic cut-off levels have been defined for food-specific serum immunoglobulin E antibody level and skin prick test wheal diameter that predict an adverse challenge outcome. This has significantly reduced the need for formal food challenges. Atopy patch testing, in conjunction with immunoglobulin E-based tests, may further improve the accuracy of predicting a positive challenge. The treatment of egg allergy consists of dietary elimination, or a maternal elimination diet in breast-fed infants. Approximately two thirds of infants with egg allergy will become tolerant by 7 years of age.
Journal
Current Allergy and Asthma Reports – Springer Journals
Published: Jun 1, 2006