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Egg introduction: differential allergic responses

Authors Dosanjh A

Received 6 December 2016

Accepted for publication 7 March 2017

Published 5 April 2017 Volume 2017:10 Pages 109—110

DOI https://doi.org/10.2147/JAA.S129580

Checked for plagiarism Yes

Review by Single-blind

Peer reviewers approved by Dr Colin Mak

Peer reviewer comments 3

Editor who approved publication: Dr Luis Garcia-Marcos

Amrita Dosanjh

Medical Center, Rady Childrens Hospital, San Diego, CA, USA

Abstract: The use of egg protein preparations in clinical trials to reduce the incidence of egg allergy among infants includes a number of preparations of egg. These include whole egg, egg white protein, and egg yolk preparations. The study of the differential immune responses to these allergenic proteins in comparison is suggested as a future research area of investigation.

Keywords: food allergy, egg allergy, clinical trial, atopy

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