Position document: IgE mediated allergy to egg protein

• Laura Valdesoiro-Navarrete ^[5] ; Monica Piquer Gibert ^[1] ; Natalia Molini Menchon ^[6] ; Celia Pinto-Fernández ^[7] ; Carlos García-Magán ^[8] ; Ángela Claver-Monzón ^[9] ; Felipe Thorndike-Piedra ^[10] ; Cristina Blasco Valero ^[2] ; Sara Pereiro Fernández ^[11] ; Ana Prieto-del-Prado ^[3] ; Gloria Ortega-Bernal ^[4] ; Antonio Martorell Aragonés ^[12]
  1. [1] Hospital Sant Joan de Deu

     Hospital Sant Joan de Deu

     Barcelona, España

     
  2. [2] Hospital Miguel Servet

     Hospital Miguel Servet

     Zaragoza, España

     
  3. [3] Hospital Regional Universitario de Málaga

     Hospital Regional Universitario de Málaga

     Málaga, España

     
  4. [4] Hospital Virgen de la Arrixaca

     Hospital Virgen de la Arrixaca

     Murcia, España

     
  5. [5] Alergia y Neumología Pediátrica. Parc Taulí Hospital Universitari, I3PT-CERCA. Sabadell, Barcelona, Spain
  6. [6] Hospital General Universitario de Castellón, Spain
  7. [7] Equipo Alpedia Alergia Pediátrica. Hospital Universitario Sanitas La Zarzuela. Madrid, Spain
  8. [8] Hospital Clínico Universitario de Santiago de Compostela, Spain
  9. [9] Hospital Universitari Dexeus. GQS. UAB. Barcelona, Spain
  10. [10] Hospital Universitari Mutúa Terrassa, Spain
  11. [11] Hospital Álvaro Cunqueiro-EOXI Vigo, Spain
  12. [12] Clinica Martorell. Valencia, Spain

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• Localización: Allergologia et immunopathologia: International journal for clinical and investigate allergology and clinical immunology, ISSN-e 1578-1267, ISSN 0301-0546, Vol. 53, Nº. 4, 2025, págs. 157-168
• Idioma: inglés
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• Resumen

  • Egg allergy is one of the most common food allergies in the paediatric population. It significantly impacts the quality of life of patients and their families. Egg allergy is an adverse reaction mediated by an immune mechanism. There are different mechanisms involved. This review will refer to IgE-mediated egg allergy. The prevalence of egg sensitization and allergy is higher in children with cow's milk allergy and in those with atopic dermatitis. The prognosis for egg allergy in young children is generally good, although in some cases it tends to persist at adult age. The main allergens in egg white are ovomucoid and ovalbumin. Diagnosis is based on the suggestive clinical history and the study of specific positive egg allergy. Oral food Challenge test represents gold standard to confirming the diagnosis. Egg allergy, like other food allergies, is primarily managed with an avoidance diet and symptomatic treatment in case of an allergic reaction. The current approach emphasizes minimizing restrictive diets, if possible. Therefore, obtaining an accurate diagnosis through component-resolved diagnostics is essential and, when necessary, confirming tolerance through oral challenge tests.

    Food immunotherapy can be potentially curative and can be regarded as a therapeutic option for IgE-mediated egg allergy. It increases the amount of food tolerated and reduces the risk of a life-threatening anaphylactic reaction. There are different approaches: orally, sublingually, subcutaneously, or via epicutaneous. Among these, oral immunotherapy (OIT) is the most extensively studied and widely used in clinical practice.