Egg allergy
Egg allergy is the most common type of food allergy in children with an
estimated prevalence of 2.5% in the first two years of
life54 while reported allergic reactions to vaccines
containing egg proteins traces are very rare.
To assess sensitization to egg proteins the allergy workup is based on:
I) skin prick testing with egg white and ovalbumine extracts; II)
serological test with the determination of specific IgE to egg white and
ovalbumine (nGal d2). In both cases positive results indicate
sensitization and do not pose diagnosis of definite food allergy, thus,
any result has to be evaluated by experts.