Prevalence of lysozyme sensitization in an egg-allergic population


Dr S. Frémont, Laboratoire de Biochimie Médicale et Pédiatrique INSERM U 308 Faculté de Médecine Université de Nancy I B.P. 184 54500 Vandœuvre les Nancy France


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 lysosozyme sensitization, it seems that the presence of lysozyme should be indicated on food labels.