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| Allergen Data Collection:
Chicken Meat (Gallus domesticus) ................................................................ |
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Authors in alphabetical order [contact
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Abstract
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.
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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