Open AccessRevisiting egg yolk involvement in children’s food allergy to egg
Author(s) -
Brossard C,
Rancé F,
Juchet A,
Drouet M,
Paty E,
LegouéMorillon S,
Nau F,
Anton M,
Denery S
Publication year - 2013
Publication title -
clinical and translational allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.979
H-Index - 37
ISSN - 2045-7022
DOI - 10.1186/2045-7022-3-s3-p86
Subject(s) - medicine , yolk , egg allergy , allergy , food allergy , food hypersensitivity , egg white , food allergens , food science , immunology , biology
Background Food allergy to egg is commonly diagnosed in childhood with good prognosis. Egg white is considered as the main culprit with major 4 identified allergens (Gal d 1 to Gal d 4). Egg yolk (with two identified allergens Gal d 5 and Gal d 6 in the livetin fraction) retained less attention and its clinical involvement remains unclear. This study revisits sensitization to both egg fractions in a cohort of children allergic to egg and investigates IgE reactivity toward the main egg yolk fractions.