Egg, F245

Hen’s egg (Gallus gallus domesticus) is a protein-rich food source and is usually consumed as raw, cooked, or processed. Both egg white and egg yolk are rich in proteins, but egg white is regarded as more allergenic. The egg has been considered one of the most common food allergy sources, particularly in infants and children. Around 0.5 – 2.5 % of young children within a normal population have been found to be allergic to eggs. However, the prevalence of egg allergy in adults is less than 0.25 %. Egg sensitization, having IgE antibodies to egg, is a prerequisite for egg allergy. Egg sensitization is more prevalent than egg allergy, and the prevalence rate has been reported to be up to 6 % depending on age. Most egg-allergic children have the ability to develop tolerance to egg proteins over time. A patient's highest recorded egg sIgE is significantly related to the persistence of egg allergy. A higher egg sIgE value denotes a more extended period to develop tolerance. Clinical manifestations of egg allergy include mild to severe reactions like skin reactions (erythema, urticaria, angioedema), gastrointestinal symptoms (vomiting, abdominal pain), respiratory conditions (rhinitis, conjunctivitis, cough, bronchospasm, breathing difficulty), and anaphylaxis. Therefore, egg-allergic individuals are usually recommended to avoid egg and egg-based food products strictly. Moreover, egg allergy children are often falsely denied influenza or MMR vaccination as the vaccine might contain a small amount of egg protein. However, several studies and guidelines have claimed these vaccines to be safe for children with egg allergies.

• Postpone the process of testing immediately after paraclinical studies (roentgen, TC, MRI) and physiotherapy procedures. They can affect test results.

• We recommend avoiding physical activity prior to your examination.