LAUSR

The prevalence of food allergy is increasing worldwide. Egg allergy is of growing importance in early childhood; it is estimated that around 2% of preschoolers suffer from food allergy (1). Five years after diagnosis, spontaneous tolerance is only achieved in 66% of egg-allergic children (2). A strict elimination diet is an accepted clinical option, but avoidance does not prevent adverse events and its consequences. Egg is a common allergen in processed foods, specially baked goods; perception of children's quality of life is affected by the duration of the exclusion diet (3).