Ovoglycoprotein, a protein of hen's-egg white.

Heated egg yolk challenge predicts the natural course of hen’s egg allergy: a retrospective study

BACKGROUND Children do not always outgrow hen's egg allergies in early childhood. Because egg yolks are less allergenic than egg whites, we performed an oral food challenge with heated egg yolk slightly contaminated with egg white (EYSEW OFC) in infants allergic to hen's egg. We hypothesized that the EYSEW OFC results would predict the egg allergy's natural course. METHODS We retrospectively ...

Screening for hen's egg and chicken meat specific IgE antibodies in Saudi patients with allergic disorders.

BACKGROUND Allergy to hen's egg and meat contributes significantly to the manifestations of food allergy all over the world. OBJECTIVES This study was performed to assess the presence of hen's egg and meat specific IgE antibodies among patients investigated for various allergic disorders. METHODS This is a retrospective study performed at King Khalid University Hosptial, Riyadh. Data from 4...

Hen's egg allergen in house and bed dust is significantly increased after hen's egg consumption-A pilot study.

Environmental exposure to food allergens may be a risk factor for cutaneous sensitization. Previous studies could detect peanut allergen in house dust. In this pilot study, we wanted to investigate whether hen's egg allergen is detectable in house dust collected from different household areas and whether levels are increased after intentional hen's egg consumption. Hen's egg protein levels of d...

Safety and feasibility of heated egg yolk challenge for children with egg allergies.

BACKGROUND Hen's egg allergy is a frequent cause of childhood food allergy. Egg yolk is used in various commonly consumed foods; if children with allergy to hen's egg could eat heated egg yolk, their quality of life (QOL) would improve. No reports exist regarding oral food challenges (OFCs) for heated egg yolk. We aimed to clarify whether pediatric patients allergic to hen's egg could consume h...

The Relations between Yolk and White in the Hen's Egg Vi. the Equilibrium between Ice and Egg-yolk, and the Freezing-point Difference between Yolk and White