Dietary Management
Ernährung und Allergie
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Dietary Management |
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Ernährung und Allergie |
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| Allergen Data Collection - Update:
Hen's Egg White (Gallus domesticus) ...................................................................... |
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Authors in alphabetical order [contact
information]
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Abstract
Hen's egg white is a major cause of type I allergic reactions in
man, particularly in children. Its universal application as a nutrient
and food additive has caused several cases of anaphylactic reactions due
to incidental ingestion. The present data collection provides an overview
of prevalence data, symptoms and common sources of hidden egg white allergens
in tabular form. Estimations of total frequency vary considerably with
patient cohorts (case history, countries of origin) and diagnostic criteria.
Detailed information about chemical and molecular biological as well as
allergenic features of the relatively well- characterized four major egg
white allergens (ovomucoid Gal d 1, ovalbumin Gal d 2, ovotransferrin Gal
d 3 and lysozyme Gal d 4) are given. Studies of B-cell and T-cell
epitopes as well as immunoglobulin and cytokine production are summarized.
Disclaimer
The reference lists of the Allergen Data Collections
are based mainly on searches of Medline and FSTA (Food Science & Technology
Abstracts) databases up to the related dates of publication. The scientific
rigor of the studies listed is variable and not subject of critique or
evaluation by the authors or the editor of the Allergen Data Collections.
The reader should be aware of considerable problems in comparing data from
different studies (eg. patient cohorts, diagnostic performances, possible
flaws in allergen preparations and methodologies for allergen characterization)
and is encouraged to review the original publications.
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Food Allergens is for educational, communication and information purposes
only and is not intended to replace or constitute medical advice or treatments.
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