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Egg allergy
Egg allergy is a type of food allergy. It is a hypersensitivity to dietary substances from the yolk or whites of eggs, causing an overreaction of the immune system which may lead to severe physical symptoms for millions of people around the world.〔National Institutes of Health, NIAID Allergy Statistics 2005 http://www.niaid.nih.gov/factsheets/allergystat.htm〕
Egg allergy appears mainly, but not exclusively, in children. In fact, it is the second most common food allergy in children. (The most common is cows' milk allergy.) It is usually treated with an exclusion diet and vigilant avoidance of foods that may be contaminated with egg. The most severe food allergy reaction is called anaphylaxis〔National Report of the Expert Panel on Food Allergy Research, NIH-NIAID 2003 http://www3.niaid.nih.gov/about/organization/dait/PDF/june30_2003.pdf〕 and is an emergency requiring immediate attention and treatment with epinephrine. The Asthma and Allergy Foundation of America estimates that most children outgrow egg allergy by the age of five, but some people remain allergic for a lifetime.〔(“Egg Allergy Facts” ) Asthma and Allergy Foundation of America〕
==Antigens==
Most people who are allergic to hen's eggs have antibodies which react to one of four proteins in the egg white: ovomucoid, ovalbumin, ovotransferrin, and lysozyme; ovomucoid, also called ''Gal d 1'', is the most common target of immune system attack.〔 The egg yolk contains several potential antigens: livetin, apovitillin, and phosvitin.
A person who reacts only to a protein in the egg yolk may be able to easily tolerate egg whites, and vice versa. Some people will be allergic to proteins in both the egg white and the egg yolk. Egg yolk allergies may be somewhat more common in adults.〔 A small number of people who are allergic to eggs will develop an allergy to chicken or other poultry meats.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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