Egg Allergy Market is expected to grow at a CAGR 6.5% during the forecast period of 2017-2023. On the basis of diagnosis, market is segmented into skin-prick test, atopy patch test (APT), blood test, oral food challenge, and others. On the basis of treatment & management, market is classified into Oral Immunotherapy (OIT), Medication, and others. Medication is further segmented into antihistamins, epinephrine shots, and others. On the basis of end-users, market is segmented into hospital & clinics, diagnostic centers, research & academic institutes, and others.
Key Players:
Some of key the players in the egg allergy market are Genentech, Inc., Novartis AG., Pfizer Inc., Sun Pharmaceutical Industries Ltd., Bayer AG, Abbott, Astellas, Sanofi, Merck & Co., Inc., Creative Diagnostic Medicare Pvt. Ltd., and ImmuneTech.
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Market Scenario:
Egg is one of the most common food-allergen in children. Egg allergy symptoms usually occur within a brief amount of time after eating eggs or egg containing foods. Egg allergy signs and symptoms includes wheezing or difficulty in breathing, skin rashes, hives, runny nose, sneezing, stomach pain, nausea, vomiting, anaphylaxis, and diarrhea. Egg allergy can outgrow before adolescence. This allergy is also found in adults but children have higher chances to develop an egg allergy due to specific risk factors. American College of Asthma, Allergy & Immunology (ACAAI) stated that up to 2% of children in the United States are allergic to egg. Egg allergy may also be defined as an adverse reaction of immunological nature of egg proteins which also includes IgE antibody-mediated allergy along with allergic syndromes such as eosinophilic esophagitis and atopic dermatitis. There are five major allergenic proteins present in the egg of a chicken. Most allergenic egg proteins found in egg white are ovomucoid (Gal d 1), ovalbumin (Gal d 2), lysozyme (Gal d 4), and ovotransferrin (Gal d 3). Ovalbumin (OVA) is the most abundant protein and ovomucoid (OVM) is the dominant allergen in egg. Egg allergy is also found to be associated with other types of IgE-induced allergies in the adult population. An asthma is found in bakery workers who frequently get exposed to egg and co-workers who work in factories that process eggs. Egg proteins are not only responsible for IgE-mediated allergy, but these proteins also trigger non-IgE-mediated or mixed IgE-mediated reactions. Disorders that fall into these categories are eosinophilic gastroenteropathies and atopic dermatitis. Some vaccinations that prevent illness also triggers an allergic reaction. The vaccines that pose a risk of inducing allergic reaction includes Flu (influenza) vaccines, Measles-mumps-rubella (MMR) vaccines, Yellow fever vaccine, and others.
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Market Highlights:
Egg allergy is defined as an allergic reaction induced due to immunological nature of egg proteins. The condition includes other allergic syndromes as well such as atopic dermatitis and eosinophilic esophagitis. Egg allergy is more prevalent in children and can outgrow before adolescence. There are majorly five allergenic proteins present in the egg of a chicken. Most allergenic egg proteins found in egg white are ovomucoid (Gal d 1), ovalbumin (Gal d 2), lysozyme (Gal d 4), and ovotransferrin (Gal d 3). Ovalbumin (OVA) is the most abundant protein and ovomucoid (OVM) is the dominant allergen in egg. It is also found that vaccines such as, Measles-mumps-rubella (MMR) vaccines, Yellow fever vaccine, and Flu (influenza) vaccines, also triggers an allergic reaction as they are developed from an egg.
Increasing prevalence of egg allergy, consumer awareness and improved allergy diagnosis, increasing incidences of asthma, and increasing incidences of asthma promote the growth of egg allergy market. As per the study published in Pediatric Clinics of North America journal in 2014, the prevalence rate of egg allergy in German children is 0.0004%, 0.6% in children from Mexico, and 1.6% in Danish children. In the United States, 1.3% of prevalence rate was reported.
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