Background & Summary: Many egg allergic children tolerate extensively baked egg. Regularly eating baked egg appears to accelerate tolerance to raw egg. This paper summarizes a retrospective chart review of 100 egg allergic children that were referred to the Jaffe Food Allergy Institute at the Mount Sinai school of Medicine. Sixty-six percent (66%) of egg-allergic patients tolerated baked egg (in a muffin). The patients that tolerated baked egg, had a significantly lower serum egg white specific IgE than patients that reacted. Those that tolerated the baked egg were encouraged to include in their regular diet.
Application to Dietetic Practice: 1) Dietitians are being asked to provide guidance to families that need to include baked egg in the diet. This paper includes brief instruction given to families. 2) When counselling clients with egg allergy, the dietitian can encourage families to discuss the possibility of an oral food challenge with their allergist.
PubMed ID: 22657409
Posted in: Fall2012-Research