[Egg Sensitization in Pediatric and Adult Populations with Compatible Symptoms: A Prospective Study].

INTRODUCTION

Egg allergy is a common cause of food hypersensitivity, especially in the pediatric population, with an estimated prevalence of 9%. The main proteins involved are ovomucoid (Gal d 1), the most allergenic, and ovalbumin (Gal d 2), the most abundant. Although most cases remit in childhood, certain factors are associated with persistence into adulthood, such as elevated levels of specific IgE, the presence of other food allergies, and atopic diseases.

OBJECTIVE

To determine the frequency of egg sensitization in patients with symptoms reported after egg consumption and to describe the clinical characteristics of the sensitized population.

METHODOLOGY: A prospective study was conducted between August 2024 and February 2025. 57 patients (pediatric and adult) with symptoms suggestive of egg allergy were included. Skin tests to ovalbumin, ovomucoid, and egg yolk were performed. In pediatric patients, serum-specific IgE was determined.

RESULTS

Sensitization was positive in 37.5% of children and 14% of adults. Reactivity to ovomucoid was observed in 66% of sensitized children and 85% of sensitized adults, to ovalbumin in 100% of children and 57% of adults, and to egg yolk in 33.3% and 42%, respectively. The most common comorbidities were allergic rhinitis (60%), allergy to other foods (40%), and atopic dermatitis (10%). 57% of adults had a history of anaphylaxis.

CONCLUSIONS

Sensitization to egg was more frequent in the pediatric population. Ovomucoid was the most frequently implicated allergen. The presence of atopic diseases was common, especially in adults. Although skin prick tests do not confirm the diagnosis of allergy, their high negative predictive value makes them useful as an exclusion tool.