Internet Symposium on Food Allergens 3(4): 193-201 (2001) [PDF-file]

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Allergen Data Collection:
Chicken Meat (Gallus domesticus)
Authors in alphabetical order [contact information]
BESLER (Hamburg, Germany)
FIOCCHI (Milan, Italy)
RESTANI (Milan, Italy)


The prevalence of allergy to chicken meat ranges from 0.6% to 5% in food allergic subjects. Subjects with chicken meat allergy can be divided into two groups. The first group presents allergic symptoms without clinical reactions to hen's egg protein, while the second group can be a subset of patients with so-called "bird-egg syndrome" who are allergic to chicken meat as well as to egg yolk and other bird allergens from serum and feathers.
Cross-reactivity to other avian meats and egg yolk, respectively, is due to serum albumins. Chicken serum albumin is the major chicken meat allergen.
This review presents data on prevalence and symptoms of chicken meat allergy, and cross- reactivities and stability of chicken meat allergens in tabular form.
Prevalence of Chicken Meat Allergy
Outgrowing of Sensitivity
Symptoms of Chicken Meat Allergy
Diagnostic Features of Chicken Meat Allergy
Composition of Chicken Meat
Allergens of Chicken Meat
6.1 Sensitization to Chicken Meat Allergens
6.2 Properties of Chicken Serum Albumin
Isolation & Preparation
Stability of Chicken Meat Allergens
Allergen Sources

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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