Tolerance in raw egg allergy on consumption of cooked egg
- Organisation Murdoch Childrens Research Institute
- Publication
- Researchers K.J. Allen
- Categories
Tolerance in raw egg allergy on consumption of cooked egg
Decreased prevalence of allergic sensitivity in infants through factual communication of scientific research findings.
This project was conducted to define what proportion of raw egg allergic infants can tolerate egg in baked goods and whether introduction of baked goods containing egg into the diet of raw egg allergic children hastens the development of tolerance to raw egg. The major findings concluded eating baked egg products may hasten tolerance to raw egg, and that the ability to eat baked egg appears to act as a prognostic indicator of resolution of egg allergy.
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