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Allergy to hen's egg white in atopic dermatitis
Acta Dermato-Venereologica. Supplementum
|January 1, 1985
Summary
This study identified major hen's egg white allergens (ovalbumin, ovomucoid, ovotransferrin) in allergic children. Egg allergy is frequently linked to atopic dermatitis and elevated total IgE serum levels.
Area of Science:
- Allergy and Immunology
- Pediatric Dermatology
- Clinical Proteomics
Background:
- Egg allergy is a common food allergy in children.
- Atopic dermatitis frequently co-occurs with food allergies.
- Elevated total immunoglobulin E (IgE) levels are associated with atopic conditions.
Purpose of the Study:
- To identify specific hen's egg white allergens causing IgE-antibody production in allergic children.
- To investigate the association between egg allergy and atopic dermatitis.
- To explore the role of total IgE levels in this association.
Main Methods:
- Clinical parameters were recorded for 84 egg-allergic children.
- Crossed radio-immunoelectrophoresis (CRIE) was used to analyze individual egg white proteins.
- Serum total IgE levels were measured.
Main Results:
- Thirteen egg white proteins induced IgE-antibody production.
- Ovalbumin, ovomucoid, and ovotransferrin were identified as major allergens.
- Pruritus and atopic dermatitis exacerbation were the most common symptoms.
- A significant association between egg allergy and atopic dermatitis was observed, linked to high total IgE levels.
Conclusions:
- Ovalbumin, ovomucoid, and ovotransferrin are key allergens in childhood egg allergy.
- The co-occurrence of egg allergy and atopic dermatitis may be mediated by elevated total IgE.
- Further research into the IgE-mediated mechanisms underlying these conditions is warranted.