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
|
|---|---|
| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
|
| Topics: |
Medicine
|
| 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.
|
| Type of Medium: |
Electronic Resource
|
| URL: |
| _version_ | 1798290257736630272 |
|---|---|
| autor | Frémont, S. Kanny, G. Nicolas, J. P. Moneret-Vautrin, D. A. |
| autorsonst | Moneret-Vautrin, D. A. |
| book_url | http://dx.doi.org/10.1111/j.1398-9995.1997.tb00980.x |
| datenlieferant | nat_lic_papers |
| hauptsatz | hsatz_simple |
| identnr | NLZ242315518 |
| insertion_date | 2012-04-27 |
| issn | 1398-9995 |
| journal_name | Allergy |
| materialart | 1 |
| 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. |
| package_name | Blackwell Publishing |
| publikationsjahr_anzeige | 1997 |
| publikationsjahr_facette | 1997 |
| publikationsjahr_intervall | 8004:1995-1999 |
| publikationsjahr_sort | 1997 |
| publikationsort | Oxford, UK |
| publisher | Blackwell Publishing Ltd |
| reference | 52 (1997), S. 0 |
| search_space | articles |
| shingle_author_1 | Frémont, S. Kanny, G. Nicolas, J. P. Moneret-Vautrin, D. A. |
| shingle_author_2 | Frémont, S. Kanny, G. Nicolas, J. P. Moneret-Vautrin, D. A. |
| shingle_author_3 | Frémont, S. Kanny, G. Nicolas, J. P. Moneret-Vautrin, D. A. |
| shingle_author_4 | Frémont, S. Kanny, G. Nicolas, J. P. Moneret-Vautrin, D. A. |
| shingle_catch_all_1 | Frémont, S. Kanny, G. Nicolas, J. P. Moneret-Vautrin, D. A. Prevalence of lysozyme sensitization in an egg-allergic population Blackwell Publishing Ltd 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. 1398-9995 13989995 |
| shingle_catch_all_2 | Frémont, S. Kanny, G. Nicolas, J. P. Moneret-Vautrin, D. A. Prevalence of lysozyme sensitization in an egg-allergic population Blackwell Publishing Ltd 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. 1398-9995 13989995 |
| shingle_catch_all_3 | Frémont, S. Kanny, G. Nicolas, J. P. Moneret-Vautrin, D. A. Prevalence of lysozyme sensitization in an egg-allergic population Blackwell Publishing Ltd 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. 1398-9995 13989995 |
| shingle_catch_all_4 | Frémont, S. Kanny, G. Nicolas, J. P. Moneret-Vautrin, D. A. Prevalence of lysozyme sensitization in an egg-allergic population Blackwell Publishing Ltd 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. 1398-9995 13989995 |
| shingle_title_1 | Prevalence of lysozyme sensitization in an egg-allergic population |
| shingle_title_2 | Prevalence of lysozyme sensitization in an egg-allergic population |
| shingle_title_3 | Prevalence of lysozyme sensitization in an egg-allergic population |
| shingle_title_4 | Prevalence of lysozyme sensitization in an egg-allergic population |
| sigel_instance_filter | dkfz geomar wilbert ipn albert |
| source_archive | Blackwell Publishing Journal Backfiles 1879-2005 |
| timestamp | 2024-05-06T08:13:51.846Z |
| titel | Prevalence of lysozyme sensitization in an egg-allergic population |
| titel_suche | Prevalence of lysozyme sensitization in an egg-allergic population |
| topic | WW-YZ |
| uid | nat_lic_papers_NLZ242315518 |