Article

Clinical practice. Food allergy.

Department of Paediatric Allergy, King's College London, and the Children's Allergy Service, Guy's and St. Thomas' National Health Service Foundation Trust, London.
New England Journal of Medicine (Impact Factor: 54.42). 10/2008; 359(12):1252-60. DOI: 10.1056/NEJMcp0800871
Source: PubMed
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    • "Five different allergenic proteins have been identified from hen's egg white and these include ovomucoid (Gal d 1, OVM) that represents approximately 11% of the egg white protein, ovalbumin (Gal d 2, OVA), ovotransferrin (Gal d 3), lysozyme (Gal d 4) and ovomucin (Gal d 5) with OVM being the most immunodominant allergen (Caubet et al., 2011; Tey & Heine, 2009). Studies suggest that children with food allergy including egg allergy may also suffer from other types of allergies, for example, atopic dermatitis, rhinitis and asthma (Caubet et al., 2011; Celakovska, Ettlerova, Ettler, & Vaneckova, 2011; Lack, 2008). Therefore, accurate diagnosis of food allergy is essential; however, having multiple allergies often make it difficult for proper diagnosis of food allergy. "
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