A virtual management approach to infant egg allergy developed in response to pandemic-imposed restrictions.
Jayne Mac MahonJonathan O'B HourihaneAideen M ByrnePublished in: Clinical and experimental allergy : journal of the British Society for Allergy and Clinical Immunology (2021)
Egg allergy is the most common food allergy of childhood, but it is now well established that most egg allergic infants can tolerate extensively heated egg, baked in a wheat matrix. Furthermore, ingestion of baked egg has been shown to reduce skin prick test (SPT) wheal diameter to egg white and to be associated with an increase in IgG4 antibody levels to egg proteins. Egg allergy is also an independent risk factor for the development of peanut allergy.