Allergy to hen's egg white in atopic dermatitis

Clinical parameters of 84 egg-allergic children were recorded. The individual allergens in hen's egg white were studied by means of crossed radio-immunoelectrophoresis (CRIE). Thirteen of the proteins in the egg white were found to have given rise to IgE-antibody production in the egg-allergic children. The major allergens were identified as ovalbumin, ovomucoid and ovotransferrin. Pruritus and exacerbation of atopic dermatitis were the symptoms of egg allergy most frequently recorded. A clear association was found between egg allergy and atopic dermatitis and can be explained on basis of the relationship that seems to exist between atopic dermatitis and high levels of total IgE in serum. This relationship is discussed.