1 results match your criteria: "Immunology and Sleep Medicine. Yale University School of Medicine[Affiliation]"
Food Matrix Composition Affects the Allergenicity of Baked Egg Products.
J Allergy Clin Immunol Pract
August 2024
Department of Pediatrics, Section of Pulmonology, Allergy, Immunology and Sleep Medicine. Yale University School of Medicine, New Haven, Conn. Electronic address:
Background: Egg allergy is common and caused by sensitization to ovomucoid and/or ovalbumin. Many egg-allergic patients are able to tolerate eggs baked into other foods, such as muffins. Although heating egg extensively reduces allergens, the effect of other food ingredients on allergenicity of eggs, or the "matrix effect," is less well studied.
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