Gradual egg-tolerance induction in hen’s egg allergic children (TETI study)
Principal investigator: Prof. Dominique Bullens
Food allergies are common and its prevalence seems to be increasing in the last decades. In general, avoiding hen’s egg containing food products is difficult and the risk of accidental hen’s egg ingestion becomes more and more important once children go to daycare, nursery and later on primary or high school. During that period, accidental intake of small amounts of hen’s egg or even traces of hen’s egg containing products, very often leads to allergic symptoms, which can vary between mild and moderate symptoms but also can lead to severe symptoms such as (live-threatening) anaphylaxis. A treatment regimen that speeds up tolerance induction and hence reduces the risk of symptoms by accidental hen’s egg intake, would therefore be of utmost clinical importance.