Food Matrix Composition Affects the Allergenicity of Baked Egg Products.
Elise G LiuJoey TanJulia Shook MunozVeronika ShabanovaStephanie C EisenbarthStephanie Leeds
Published in: The journal of allergy and clinical immunology. In practice (2024)
Food matrices affect egg allergen availability. Patients and families should be advised that substitutions in baked egg muffin recipes can affect the amount of egg allergens in foods and potentially affect the risk of food allergic reaction.