Latin name: Gallus spp.
Source material: Freeze-dried, raw meat
Chicken serum albumin may induce a cross-sensitization between egg and chicken proteins.
Related species within the family Galliformes, such as turkey, grouse and squab.
Egg yolk and chicken meat may have some allergens in common (4).
In a study of 25 adults with bronchial asthma and rhinoconjunctivitis due to bird feathers, about one-third showed an association of sensitization to egg proteins, with a few patients demonstrating specific IgE antibodies to both egg and chicken meat (1). In a study of children with atopic dermatitis, 21/132 showed positive skin prick tests to chicken (2). An early study also reported correlation between chicken and egg, inducing skin prick test reactions in children with atopic dermatitis (3). Some authors have suggested that the soluble fraction of egg yolk contains chicken serum albumin and that in atopic adults, the albumin may be involved in egg allergy and may also induce a cross-sensitization between egg and chicken proteins (4).
Specific IgE-antibodies to chicken have been demonstrated in several studies on patients with bronchial asthma, rhinoconjunctivitis, or atopic dermatitis. Association to sensitization to egg and bird feathers has been shown in some cases.
The allergens in the meat seem to be different from the major allergens in hen’s egg. Cross-reactivity may be found within the Galliformes, such as turkey, grouse and squab.
- Añibarro Bausela, B; Martín Esteban, M; Martínez Alzamora, F; Pascual Marcos, C; Ojeda Casas, JA. Egg protein sensitization in patients with bird feather allergy. Allergy; 1991; 46: 614-618.
- Sampson, HA. Food hypersensitivity as a pathogenic factor in atopic dermatitis. NER Allergy Proc; 1986; 7: 511-519.
- Holt, Dr. Some challenge studies with foods. J Paed; 1965; 66: 235-236.
- Vouillot, C; de Blay, F; Thierry, R; Simon, B; Mahr, L; Pauli, G. Chicken albumin responsible for cross-sensitization between eggs and chicken liver and flesh. J Allergy Clin Immunol; 1992; 89: 194.