Crypto News: An egg-cellent breakthrough

Hi, it's Kanoko in Tokyo, where scientists recently made a discovery that could spell good news for people who are allergic to eggs. But before we get to that...

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Eggs are used so often in cooking that I sometimes eat them without even noticing. That's okay for someone like me — I have no food allergies. But it's a huge stressor for parents of kids who are allergic to eggs, because they must check every single label.

That may change in the future. Scientists in Japan have found a safe way to produce chicken eggs without a major allergen that sustains heat for the first time, according to a study published in the May edition of the journal Food and Chemical Toxicology — a step forward in solving reactions to food and even vaccines made from eggs.

Such an advancement stands to have an impact on millions of people, notably children. Hen egg sensitivities are some of the most common immediate food allergies in children, according to the Mayo Clinic. As many as 2% of children are allergic to eggs, according to the American College of Allergy, Asthma & Immunology, though studies show about 70% will outgrow the condition by age 16.

A woman shops for dried snacks at a Summit supermarket in Tokyo. Packaged foods often contain eggs, forcing people with allergies to regularly check labels. Photographer: Noriko Hayashi/Bloomberg

Researchers from Hiroshima University and Japanese mayonnaise maker Kewpie Corp. used cutting-edge genome editing technology to remove a gene responsible for making an allergen called ovomucoid in chicken, the study said. Those hens laid safe, ovomucoid-free eggs and the editing process didn't affect other genes.

While most allergens in eggs break down with high heat, ovomucoid is tricky because it can sustain those temperatures, leaving people who can't handle that allergen effectively unable to consume anything that includes eggs.

The scientists are now moving forward to to see if the ovomucoid-free eggs can form, emulsify and solidify just like a normal egg, before testing them in humans. The group said in a briefing here that their ultimate aim is to commercialize the product to give allergy sufferers more options. That doesn't just include food. In some countries including Japan, seasonal influenza vaccines are manufactured using eggs, and those who are allergic can't be vaccinated.

Symptoms of egg allergies include skin inflammation, hives, a runny nose, sneezing, cramps, vomiting, coughing and chest pain. A severe reaction can lead to prophylaxis that requires an immediate epinephrine shot and a trip to the emergency room.

When I take my kids to birthday parties, it pains me see any of their friends not being able to enjoy things like cake because of their egg allergies, and their parents worry about accidental ingestion. The recent advancements here could be an important step forward for some families to live without this fear. — Kanoko Matsuyama

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