Prevalence of lysozyme sensitization in an egg-allergic population.
An egg protein, lysozyme, is a still unlabeled additive currently used in cheese preparation. Furthermore, the WHO-FAO 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 lysozyme sensitization, it seems that the presence of lysozyme should be indicated on food labels.
Frémont
S
S
Laboratoire de Biochimie Médicale et Pédiatrique, INSERM U 308, Faculté de Médecine, Université de Nancy, Vandoeuvre les Nancy, France.
Kanny
G
G
Nicolas
J P
JP
Moneret-Vautrin
D A
DA
D000284:Administration, Oral; D000293:Adolescent; D000328:Adult; D000918:Antibody Specificity; D002648:Child; D002675:Child, Preschool; D015387:Egg Proteins, Dietary / Q000008:administration & dosage / Q000009:adverse effects / Q000276:immunology*; D004529:Egg White / Q000009:adverse effects; D005503:Food Additives / Q000009:adverse effects*; D005512:Food Hypersensitivity / Q000453:epidemiology* / Q000276:immunology; D006801:Humans; D007073:Immunoglobulin E / Q000032:analysis; D007223:Infant; D007768:Lactalbumin / Q000276:immunology; D008875:Middle Aged; D009113:Muramidase / Q000276:immunology*; D015995:Prevalence; D011852:Radioallergosorbent Test; D012882:Skin Tests
D015387:Egg Proteins, Dietary; D005503:Food Additives; D007073:Immunoglobulin E; D007768:Lactalbumin; D009113:Muramidase