Hypersensitivity or an allergy to chicken egg proteins is a predominant symptomatic
condition affecting 1 in 20 children in Australia; however, an effective form of therapy has not …

Using recombinant allergens, IgE-binding epitopes, and microarrays, molecular-based
technologies show promising results. However, none of these tests is ready to be used in …

Egg allergy is the commonest infant food allergy both in Australia and world‐wide. The
clinical presentation of egg allergy is varied–egg is involved in both I g E and non‐I g E …

To cite this article: Benhamou AH, Caubet J‐C, Eigenmann PA, Nowak‐We˛ grzyn A, Marcos
CP, Reche M, Urisu A. State of the art and new horizons in the diagnosis and management …

Egg allergy is one of the most frequent food allergies in infants and young children. The
prevalence of egg allergy is estimated to be between 1.8 and 2% in children younger than 5 …

The emergence of egg allergy has had both industrial and clinical implications. In
industrialized countries, egg allergy accounts for one of the most prevalent food …

This guideline advises on the management of patients with egg allergy. Most commonly, egg
allergy presents in infancy, with a prevalence of approximately 2% in children and 0.1% in …

Egg is the food that most often causes allergy in young Spanish children, with an incidence
of 2.4–2.6% in the first 2 years of life. The prevalence of sensitisation and allergy to egg is …

Egg allergy generally has a good prognosis. Despite recent advances in oral
immunotherapy trials, the treatment of egg allergy currently relies on avoidance of egg …

Hypersensitivity to the chicken egg is a widespread disorder mainly affecting 1–2% of
children worldwide. It is the second most common food allergy in children, next to cow's milk …