Prevalence of lysozyme sensitization in an egg-allergic population

被引：80

作者：

Fremont, S ^{[1
]}

Kanny, G ^{[1
]}

Nicolas, JP ^{[1
]}

MoneretVautrin, DA ^{[1
]}

机构：

[1] CHR NANCY,SERV MED D,NANCY,FRANCE

来源：

ALLERGY | 1997年 / 52卷 / 02期

关键词：

allergy; egg; immunochemistry; lysozyme; sensitization;

D O I：

10.1111/j.1398-9995.1997.tb00980.x

中图分类号：

R392 [医学免疫学];

学科分类号：

100102 ;

摘要：

An egg protein, lysozyme, is a still unlabeled additive currently used in cheese preparation. Furthermore, the WHO-FAG committee considers it innocuous. However, 31% of children and 8% of adults with food allergies are allergic to eggs. This work aimed to determine the percentage of patients sensitized to lysozyme from a population of egg-allergic patients. Specific IgE was determined with Cap RAST in 52 patients clinically allergic to egg. Thirty-five percent of egg-allergic patients had antilysozyme IgE. Given this high incidence of lysosozyme sensitization, it seems that the presence of lysozyme should be indicated on food labels.

引用

页码：224 / 228

页数：5

共 29 条

[11] IMMUNOCHEMICAL IDENTIFICATION OF THE ALLERGENS IN EGG-WHITE [J].