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Keywords:

  • allergy;
  • anaphylaxis;
  • egg;
  • food

Abstract

Egg allergy is the commonest infant food allergy both in Australia and world-wide. The clinical presentation of egg allergy is varied – egg is involved in both IgE and non-IgE-mediated allergic reactions and has been implicated in conditions such as anaphylaxis, food protein-induced enterocolitis syndrome, atopic dermatitis and eosinophilic oesophagitis. The clinical presentation, pathophysiology and diagnosis as well as the natural history and management of egg allergy will be discussed. Current theories about primary prevention as well as potential future therapies are presented. Finally, practical information about egg allergy and immunisation is provided.