Update on Egg Allergens

摘要

Egg allergens continue to be a major concern to the egg industry. Mine and Rupa, 2004 at the University of Guelph (World's Poultry Science Journal 60:321-330) reviewed the immologi-cal and biochemical properties of egg allergens. This article will summarize some of the most recent research from this review. Food allergies involve interactions between molecules in the food and the immune system. Two types of food allergies include IgE (Immunoglobulin E) mediated hypersensitivities and cell mediated hypersensitivities. Most of our allergies, however, are IgE mediated.