净界营养小组一致关注如何降低鸡蛋过敏反应，因为经常有客户咨询此方面的事情，而且目前并没有有效的治愈方案。下面的这段文章为鸡蛋过敏孩子和家长带来了希望：

Baked Egg Ingredients May Improve Tolerances

烤鸡蛋成分可以增强鸡蛋耐受性

       美国大约2％的5岁以下儿童对鸡蛋过敏。研究表明，其中80％的孩子会随着年龄增长而不再对鸡蛋过敏的，而且绝大部分是到了上学年龄就不过敏了，但还是有很多孩子在十几岁的时候依然对鸡蛋过敏。鸡蛋过敏史越长，对鸡蛋的耐受性就越不易改善。对这部分孩子来说，因为许多即食食物中含有鸡蛋成分，这使得吃各种各样的食物非常具有挑战性，特别是在外面吃东西的时候。

Egg allergy affects around 2% of children younger than 5 years old. While studies show that 80% of children eventually outgrow egg allergy, and most in the general population do so by school age, there are still many children retaining egg allergy into their teenage years. It appears that the longer the egg allergy persists, the less likely tolerance develops. This makes eating a variety of foods, in particular outside the home, very challenging, as eggs are present in many prepared foods. 

       美国《过敏和临床免疫学》杂志2012年8月发表的一项研究表明，一些对鸡蛋过敏的人可以吃烤蛋（如松饼），加热可以改变造成过敏的蛋白质结构从而降低其过敏性。认识到这一点后，研究人员分析了摄入烤蛋后的相关免疫学变化，并评估烤蛋饮食在鸡蛋过敏耐受方面所发挥的作用。

 According to a study published in the August 2012 issue of the Journal of Allergy and Clinical Immunology, research indicates that some egg-allergic individuals can tolerate baked egg (as in a muffin), as heating decreases allergenicity by altering the protein structure responsible for triggering an allergic reaction. Recognizing this, researchers characterized the immunologic changes associated with ingestion of baked egg and evaluated the role that baked egg diets play in the development of tolerance to regular egg.

       结果表明，大部分鸡蛋过敏者吃烤蛋没事。长期摄入烤蛋耐受性好，可以加速提高对普通蛋的耐受性。在鸡蛋过敏治疗范式方面，这些发现为治疗鸡蛋过敏提出了一个重要转折，因为临床管理可提高鸡蛋过敏儿童的生活质量，而且理想情况下可以在早期促进鸡蛋耐受性的增强。

Results indicated that the majority of subjects with egg allergy can tolerate baked egg. Long-term ingestion of baked egg is well tolerated and accelerates the development of tolerance to regular egg. These findings present an important shift in the treatment paradigm for egg allergy, as clinical management can improve the quality of life of egg-allergic children and ideally, promote earlier tolerance development.

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