Prevalence of lysozyme sensitization in an egg-allergic population
Frémont, S. ; Kanny, G. ; Nicolas, J. P. ; Moneret-Vautrin, D. A.
Oxford, UK : Blackwell Publishing Ltd
Published 1997
Oxford, UK : Blackwell Publishing Ltd
Published 1997
| ISSN: |
1398-9995
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|---|---|
| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
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| Topics: |
Medicine
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| Notes: |
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.
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| Type of Medium: |
Electronic Resource
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| URL: |