Abstract Egg allergy is the most common food allergy of childhood, but it is now well established that most egg allergic infants can tolerate extensively heated egg, baked in a wheat matrix. Furthermore, ingestion of baked egg has been shown to reduce skin prick test (SPT) wheal diameter to egg white and to be associated with an increase in IgG4 antibody levels to egg proteins. Egg allergy is also an independent risk factor for the development of peanut allergy.

中文翻译：

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为应对大流行施加的限制，开发了一种针对婴儿鸡蛋过敏的虚拟管理方法

摘要 鸡蛋过敏是儿童时期最常见的食物过敏，但现在已经确定大多数鸡蛋过敏婴儿可以耐受在小麦基质中烘烤的广泛加热的鸡蛋。此外，已显示摄入烤鸡蛋可减少蛋清的皮肤点刺试验 (SPT) 风团直径，并与鸡蛋蛋白 IgG4 抗体水平的增加有关。鸡蛋过敏也是花生过敏发展的独立危险因素。