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Prevalence of lysozyme sensitization in an egg-allergic population
S Frémont1, G Kanny, J P Nicolas
1Laboratoire de Biochimie Médicale et Pédiatrique, INSERM U 308, Faculté de Médecine, Université de Nancy, Vandoeuvre les Nancy, France.
Abstract:
An egg protein, lysozyme, is a still unlabeled additive currently used in cheese preparation. Furthermore, the WHO-FAO committee considers it innocuous. However, 31% of children and 8% of adults with food allergies are allergic to eggs. This work aimed to determine the percentage of patients sensitized to lysozyme from a population of egg-allergic patients. Specific IgE was determined with Cap RAST in 52 patients clinically allergic to egg. Thirty-five percent of egg-allergic patients had antilysozyme IgE. Given this high incidence of lysozyme sensitization, it seems that the presence of lysozyme should be indicated on food labels.