Children's Hospital, Geneva University Hospitals, Geneva, Switzerland.
Allergy. 2010 Mar;65(3):283-9. doi: 10.1111/j.1398-9995.2009.02251.x. Epub 2009 Nov 12.
Egg allergy is one of the most frequent food allergies in children below the age of three. Common symptoms of egg allergy involve frequently the skin as well as the gut and in more severe cases result in anaphylaxis. Non-IgE-mediated symptoms such as in eosinophilic diseases of the gut or egg-induced enterocolitis might also be observed. Sensitization to egg white proteins can be found in young children in absence of clinical symptoms. The diagnosis of egg allergy is based on the history, IgE tests as well as standardized food challenges. Ovomucoid is the major allergen of egg, and recent advances in technology have improved the diagnosis and follow-up of patients with egg allergy by using single allergens or allergens with modified allergenic properties. Today, the management of egg allergy is strict avoidance. However, oral tolerance induction protocols, in particular with egg proteins with reduced allergenic properties, are promising tools for inducing an increased level of tolerance in specific patients.
鸡蛋过敏是三岁以下儿童中最常见的食物过敏之一。鸡蛋过敏的常见症状常涉及皮肤、肠道，在更严重的情况下会导致过敏反应。非 IgE 介导的症状，如嗜酸细胞性肠道疾病或鸡蛋诱导的结肠炎，也可能观察到。在没有临床症状的情况下，年幼的儿童可能会对蛋清蛋白产生致敏。鸡蛋过敏的诊断基于病史、IgE 测试以及标准化的食物挑战。卵白蛋白是鸡蛋的主要过敏原，而近年来技术的进步通过使用单一过敏原或具有改良过敏原特性的过敏原，改善了鸡蛋过敏患者的诊断和随访。目前，鸡蛋过敏的管理是严格避免。然而，口服耐受诱导方案，特别是具有降低过敏原性的鸡蛋蛋白，是在特定患者中诱导更高水平耐受的有前途的工具。
