Allergy to chicken egg (Gallus domesticus) is a food allergy caused by proteins found both in the white and in the yolk, although allergy to the egg white is more frequent. They are one of the foods that most frequently cause allergies in children, and most of them usually outgrow this allergy before adolescence. It is estimated that the prevalence of this allergy is around 0.5-2.2% of the general population in the first years of life, there are very few cases that start after 2 years of age, and it is a rare food allergy in children. Among adults, a prevalence of almost 1% of antibodies in the blood against eggs is estimated, although less than half of these people have an allergic reaction if they eat eggs. It is very common for egg allergy to be associated with allergies to other foods, between 60-70% of cases. The symptoms range from moderate to severe, and can cause skin rash, hives, nasal congestion, vomiting and other digestive problems. On rare occasions, it can cause anaphylaxis and thus be fatal. As a prevention it is recommended to avoid ingestion and contact with eggs, carefully reading food labels. Breast milk may contain egg proteins, so it is recommended that the mother avoid eating eggs if the child is allergic.
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