Revisiting egg yolk involvement in children’s food allergy to egg


Background Food allergy to egg is commonly diagnosed in childhood with good prognosis. Egg white is considered as the main culprit with major 4 identified allergens (Gal d 1 to Gal d 4). Egg yolk (with two identified allergens Gal d 5 and Gal d 6 in the livetin fraction) retained less attention and its clinical involvement remains unclear. This study revisits sensitization to both egg fractions in a cohort of children allergic to egg and investigates IgE reactivity toward the main egg yolk fractions.

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@inproceedings{Brossard2013RevisitingEY, title={Revisiting egg yolk involvement in children’s food allergy to egg}, author={Chantal Brossard and Fabienne Ranc{\'e} and Agn{\`e}s Juchet and Martine Drouet and Evelyne Paty and Sandrine Legou{\'e}-Morillon and Felix Nau and Marc Anton and Sandra Denery}, year={2013} }