Egg allergy: involvement of the early intestinal microbiota
According to the World Health Organization, food allergies are the fourth most common chronic disease worldwide. In France, they currently affect 3.5% of the general population, and almost 10% of children. In the same way as asthma, atopic dermatitis or rhinitis –other allergies which have multiplied in recent decades– they originate in a combination of environmental, societal and medical factors. Since the spectrum of allergic reactions ranges from simple redness (or erythema) to death, we need to take them very seriously. As a result of its link with the immune system, the study of the intestinal microbiota could provide insights and lead to preventive measures other than the exclusion of the allergen responsible or desensitization, when the latter approach is possible.

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