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Egg allergy is now one of the most common food allergies in infants and children in Australia, North America, the UK and Europe. Although the natural history of egg allergy is for tolerance and resolution in a significant portion of children, emerging trends suggest that this resolution may be less common and occur at an older age than previously believed.
Egg and egg proteins are ubiquitous and strict avoidance is both difficult and burdensome for the individual, family and school. Avoidance of allergen forms the mainstay of current treatment for food allergy. It is therefore a therapeutic priority to establish safe and effective means of desensitising or accelerating natural tolerance to food allergens. Egg allergy is an obvious target area for investigating desensitisation in …
Competing interests None.