Alergia al huevo de gallina, lo que el pediatra debe saber.

Abstract

Food allergy is defined as an adverse reaction to a specific food antigen. It is immunologically mediated and arises in an individual susceptible to that specific allergen. The most common aller- genic foods in children are cows milk, chicken eggs, wheat, fish, shellfish, peanuts, tree nuts, and soy. Diagnosis is made with a double-blind, placebo-controlled oral food challenge, the standard for confirming or excluding the diagnosis. Chicken egg allergy is an adverse reaction with an immune-mediated pathophysiological mechanism triggered by the ingestion of or contact with egg proteins. Chicken eggs are of particular nutritional interest; they contain lipids, proteins, vitamins, minerals, and essential trace elements, while offering a moderate calorie source (140 kcal/100 g), great culinary potential, and low cost. Early introduction of allergenic foods is safe, a preventable intervention for the development of food allergies, and has no adverse effects on breastfeeding or growth.