New research presented at the American College of Allergy, Asthma and Immunology held last week in Anaheim, CA, may give hope to sufferers of egg allergies.
According to the research, which has not yet been published in peer-reviewed journals, cooking eggs at a high enough temperature for a specific amount of time can assist children in developing a tolerance to eggs, reports Health.com.
Another study presented at the conference also suggested that some children will simply outgrown their egg allergies by age 10.
Some 600,000 American children are diagnosed with egg allergies each year. Despite the fact that many children will outgrow these allergies, they tend to avoid them altogether, often for the rest of their lives. But in one of the studies, eggs that had been baked into bread at 350 degrees Fahrenheit for at least thirty minutes were tolerated by more than half of the test subjects.
A survey of more than 2,000 children over age 10 with food allergies found that nearly 30 percent developed tolerance to their food allergies over time. Those that had been diagnosed as having egg allergies before age 10 were the most likely to outgrow their allergies—as many as 55 percent. Children diagnosed with dairy allergies were second—with 45 percent outgrowing their dairy allergies.
Nut and shellfish allergies were not the same; only 16 percent of children with tree nut allergies and 14 percent with shellfish allergies showed signs of tolerance and at a later age than the egg and dairy allergies.
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