Open AccessHome introduction of baked egg in a cohort of patients in Cork University Hospital in 2011
Author(s) -
Flinn Aisling,
Hourihane Jonathan O. B.,
Daly Deidre
Publication year - 2015
Publication title -
clinical and translational allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.979
H-Index - 37
ISSN - 2045-7022
DOI - 10.1186/2045-7022-5-s3-p142
Subject(s) - medicine , egg allergy , wheeze , allergy , asthma , pediatrics , cohort , food allergy , oral food challenge , natural history , immunology
Aims Egg allergy is one of the most common food allergies in children. The prevalence in children is estimated to be approximately 2%. Reaction to raw/lightly cooked egg but tolerance to baked egg is often reported. The natural history of egg allergy is that it usually resolves with time but the rate of resolution is variable. The British Society for Allergy and Clinical Immunology published guidelines in 2011 with regard to the introduction of egg into the diet. The aim of our audit was to assess whether our clinical practice of advising home introduction of baked egg adhered to these guidelines.