Prevalence of lysozyme sensitization in an egg‐allergic population
- 1 February 1997
- Vol. 52 (2), 224-228
- https://doi.org/10.1111/j.1398-9995.1997.tb00980.x
Abstract
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 lysosozyme sensitization, it seems that the presence of lysozyme should be indicated on food labels.Keywords
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