Researchers have developed a chicken egg that may be safe for people with egg white allergies. Egg allergy develops when the body’s immune system becomes sensitized and overreacts to proteins in egg whites and/or yolks.
Chicken egg allergies are one of the most common allergies in children. Though most children outgrow this allergy by age 16, some will still have an egg allergy into adulthood.
Egg white allergies can cause a variety of symptoms, including vomiting, stomach cramps, breathing problems, hives, and swelling and some people with egg white allergies are unable to receive certain flu vaccines.
Using genome editing technology, researchers have produced an egg without the protein that causes egg white allergies. This protein, called ovomucoid, accounts for approximately 11% of all the protein in egg whites.