Posted: 04.15.2010 at 09:13:47
Exactly-- that's what I was thinking, as well.
We were told by all three of our allergists that a 5% chance of allergy was NOT a reason to avoid a food...
specifically, re: other legumes and PEANUT allergy.
(For reference, this was after
my then year-old DD had already had a reaction to pn that was unambiguously life-threatening.)
With a single allergy, it might not be such a big deal to avoid two things...
but in a household with MFA...
well, firstly it is probably adding stress that you don't need.
Secondly, there's some (increasing) anecdotal clinical evidence that suggests that limiting foods can actually lead to sensitization instead of tolerance...
Vitellins and Albumins are the proteins in EGGS. To the best of my knowledge, those proteins simply aren't in the meat of poultry. Perhaps this was cross-reactivity with eggs from other domestic fowl?
Seems like that one is up in that range-- 5-20% cross-reactivity among hen-egg allergic individuals, and I think that if it is one protein versus the other, that risk is higher...
I've read a LOT about egg allergy in ten years... and I have never seen anything re: any link. There is a putative (though very low) risk of beef allergy in milk allergic persons, apparently... but even that is quite rare.
If you find your reference for the link-- or can convince the allergist to refresh your memory, I'd love to know what it is. « Last Edited by CMdeux 04.15.2010 at 09:15:13 »
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