Member of the Turkish National Allergy and Clinical Immunology Association, Prof. Dr. Betül Büyüktiryaki explained the "Egg Ladder" treatment method developed for egg allergy, which is very common in society.
Explaining the new treatment methods for egg allergy, which affects life to such an extent and reduces the quality of life, Prof., a member of the Turkish National Allergy and Clinical Immunology Association. Dr. Betül Büyüktiryaki, “The first step in the treatment of egg allergy; It is the elimination of eggs and foods containing eggs from the diet. In addition to being an important source of protein, eggs contain important minerals and vitamins such as selenium, ribofilavin, vitamin B12 and biotin. In order to prevent negative effects on growth and development, especially in children, the daily diet should be adjusted and supplemented with alternative foods other than eggs. "One of the most important points in preventing exposure to allergens is label reading." he said.
Member Prof. Dr. Betül Büyüktiryaki said that studies have shown that 66 percent of children with egg allergy can consume eggs until the age of 5, while 32 percent of patients with severe reactions still have egg allergy at the age of 16.
“The allergenic properties of eggs that are exposed to heat for 30 minutes decrease.”
Expressing that there has been a satisfactory development in egg allergy in recent years, Büyüktiryaki said that children with mild egg allergy can tolerate baked egg products such as cakes and muffins, even if they cannot consume eggs directly. Because he stated that the allergenic feature of the egg decreases as a result of being exposed to heat at 180 degrees for 30 minutes.
Based on this information, Büyüktiryaki informed that the "egg ladder" treatment for egg allergy has begun and continued his words as follows:
“In addition, studies have been published showing that ladder therapy accelerates the development of tolerance to eggs. The goal of the egg ladder is to ensure that the patient can consume pancakes, pancakes, then boiled eggs, followed by omelets, soft-boiled eggs and fried eggs, starting from the least allergenic forms of eggs (baked products) and moving towards more allergenic forms. For example, patients with a history of anaphylaxis (allergic shock), high values in allergy test results, and uncontrolled asthma and atopic dermatitis are not suitable for this treatment.”
Another treatment method: Egg Immunotherapy
Prof. mentioned that another method in egg allergy is egg immunotherapy (desensitization) treatment. Dr. Betül Büyüktiryaki explained the following about this tevavi method:
“Oral immunotherapy (OIT) in egg allergy is applied to patients who have been proven to be caused by an IgE-dependent immune response and who have not generally developed natural tolerance until the age of 4-5 and whose laboratory and clinical findings do not predict tolerance development. Although it varies depending on the researchers applying it, oral immunotherapy protocols involve the administration of the allergenic food in its natural form or with a nutritional vehicle in increasing doses (milligrams, grams) over months or years. The aim is to provide tolerance and generally desensitization is achieved in 60-80 percent of cases. Side effects may occur during treatment, so it is appropriate to increase the dose in healthcare institutions that have emergency medical intervention. "Although side effects can occur in every phase, they are most common in the rapid dose escalation phase."