In an exciting breakthrough, a recent study brings fantastic news for individuals suffering from egg allergies.
Researchers have successfully genetically modified chicken eggs, effectively eliminating the cause of egg white allergies and enabling those affected to safely consume this food.
Egg white allergies impact approximately 2% of children worldwide, as reported by the American College of Allergy, Asthma, and Immunology. Among these cases, 70% outgrow the allergy by the age of 16, while the remaining 30% manage the condition throughout a significant portion of their lives.
Utilizing advanced genetic-editing technology, scientists targeted and removed the specific protein responsible for triggering egg white allergies, known as ovomucoid.
The genetically modified eggs, referred to as OVM-knockout chicken eggs, are currently undergoing rigorous testing to confirm the successful removal of this common allergen.
According to Ryo Ezaki, the first author of the study and an assistant professor at Hiroshima University in Japan, “The eggs laid by homozygous (two genetically identical) OVM-knockout hens showed no evident abnormalities. These results highlight the importance of safety evaluations and demonstrate that the eggs laid by this OVM knockout chicken can effectively address the allergy problem in food and vaccines.”
While OVM-knockout eggs are still far from being available to consumers, this breakthrough discovery opens up the possibility of allergy-free eggs.
Ryo added, “We will continue our research efforts to explore the practical application of allergy-reduced eggs.”
The next phase of this research will involve evaluating the suitability of these eggs and initiating clinical trials.
The development of allergy-free eggs represents a promising step forward, offering hope to individuals with egg allergies who aspire to safely enjoy this commonly used food product.
