A Clinical and Immunological Study of Allergy to Hen's Egg White

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Abstract
The occurrence of proteins cross-reacting with allergens in hen''s egg white was studied in turkey, duck, goose and seagull egg whites, in hen egg yolk, and in hen and chicken sera and flesh. The study was based upon quantitative immunoelectrophoretic techniques. The different egg whites all contained proteins cross-reacting with most of the allergens in hen''s egg white, but the degree of cross-reactivity varied considerably among the various egg whites. All egg whites contained proteins able to bind human IgE-antibody in the sera of patients with allergy to hen''s egg white. Several proteins cross-reacting with allergens in hen''s egg white were also detected in egg yolk and in hen and chicken sera and flesh. Clinical implications of the results are discussed.