Chapter 12-1 Hen Egg Allergy, Chapter 12-2 Milk Allergy, and Chapter 12-3 Wheat Allergy in the Japanese Guidelines for Food Allergy 2021

Abstract

Chapter 12-1 on Hen Egg Allergy, Chapter 12-2 on Milk Allergy, and Chapter 12-3 on Wheat Allergy in the Japanese Guidelines for Food Allergy 2021 were reviewed. In the previous Japanese Guidelines for Food Allergy, descriptions of each allergen were present across chapters such as epidemiology, food allergens, and diagnosis and testing. However, at present, we aim to describe each allergen solely in Chapters 12-1, 12-2, and 12-3 to provide the reader with an overall understanding of the latest findings of each allergy by explaining the natural course, clinical type classification, prognosis, allergen components, diagnosis, and dietary treatment.

Many studies of hen egg, milk, and wheat allergen-specific IgE antibodies have been reported. The probability curve for each food can be used as a reference to diagnose each food allergy. To manage dietary treatments with minimum food exclusion, it is necessary to gain an understanding of the protein content in allergens that may be present in processed foods, methods of low allergenization, and cross-reactive foods that may carry risks similar to those of an allergen.