Cracking the egg: immunological and molecular analysis of egg allergens Associate Professor

Egg allergy is a wide spread condition which affects mainly children. Of all the other food allergies, egg allergy is the second most common one and has a high prevalence in developed countries. Egg allergy is caused by antigens found within the egg white and the egg yolk. Four egg white allergens have been identified and extensively studied over the past two decades, and the two identified egg yolk allergens need further studies to confirm their allergenicity. These allergens may not be the only allergens in the egg since there are novel egg proteins discovered via recent research. Currently there is no definite cure for egg allergy, with strict avoidance being the primary method of management of the condition. However strict avoidance is extremely difficult due the presence of traces of eggs in a range of food products, pharmaceuticals and vaccines. Due to the high prevalence of egg allergy and the absence of an effective treatment regime, it is important to conduct research on the egg allergens and the underlying mechanisms of egg allergy. This presentation briefly highlights the mechanisms of allergic diseases, egg allergy, egg allergens and current treatment methods.