Bird egg syndrome T78.1

Rather rare food allergy to poultry meat which can occur in adults via inhalation exposure to birds, in children nutritively via protein sensitization. Because of the heat-lability of the responsible serum albumin, skin reactions on contact with raw meat are prominent. Allergic symptoms after meat consumption tend to be mild (e.g., mild oral allergy syndrome). Systemic reactions after consumption of (semi-)raw egg yolk are somewhat more frequent.

In the case of allergies to poultry meat, a distinction can be made between 2 groups:

1. primary (genuine) poultry meat allergy: sensitisation occurs in the gastro-intestinal tract by heat-labile meat allergens

2. secondary poultry meat allergy: it is closely linked to egg allergy and can also be inhaled through bird exposure.

Bird and egg syndrome primarily affects female adults. In special patient groups such as children with atopic eczema, sensitization to chicken meat is found in about 20%. However, the majority of these are latent and due to cross-reactions with simultaneous egg allergy.

Cross-reactions between egg allergens and other chicken allergens. Clinically, respiratory complaints (rhinitis; asthma) usually develop on contact with different birds (chicken, parrot, budgie, etc.) as well as urticaria, angioedema, diarrhoea or vomiting after own vomiting. Responsible for the allergic reaction are serum albumin, heat-labile proteins which are highly conserved in terms of their structure and therefore cross-reactive. The antibodies bind to a 70 kDa allergen of the egg yolk and muscle flesh as well as to different fractions of the bird feather extract (alpha-livetin).

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