Thelansis

  Egg allergy is an immune system response triggered by proteins in eggs, encompassing IgE antibody-mediated reactions and other allergies like atopic dermatitis and eosinophilic esophagitis. These involve a combination of IgE and cell-mediated mechanisms. The primary form, IgE-mediated or type I food allergy, constitutes most of the egg-related allergic responses and is distinguished by specific IgE antibodies targeted at allergens. Researchers have identified five major allergenic proteins in chicken eggs, labeled as Gal d 1-5. These proteins are primarily located in egg whites, with notable ones being ovomucoid (Gal d 1, 11%), ovalbumin (Gal d 2, 54%), ovotransferrin (Gal d 3, 12%), and lysozyme (Gal d 4, 3.4%). While ovalbumin (OVA) is the most abundant egg white protein, ovomucoid (OVM) has emerged as the predominant allergen. Egg allergy typically emerges during the latter part of a child's first year, with an average onset age of 10 months. Ranking second after cow's m...