Allergy free eggs are on their way

There are many people who object to genetic modification, but a form of this research, and potential product, is looking to helping those in our community that are allergic to eggs.

An allergy to eggs does not only impact on the food these people can eat but also on whether they can be given vaccines. Most vaccines, like those for the Flu, are made on an egg white base and this means that those with egg allergies are most likely not able to have them, and this is a major health issue for our community.

There are 40 proteins in egg white and four of them account for the majority of egg allergies.

The research is being done by a PhD candidate (Pathum Dhanapala) at Deakin University as a collaboration with both the CSIRO and the Poultry Co-operative Research Centre. Although the modification that is being developed is not actually gene modification, it will result in a product that will allow those with an egg allergy to have eggs and bacon for breakfast.

The research is focused on switching off the main four proteins in egg white. The incredible aspect of the research is that the modified eggs appear to still produce viable young and those chickens will then lay eggs that are allergy free.

Associate Professor Cenk Suphioglu from Deakin’s School of Life and Environmental Sciences said; “This is a completely novel approach in that previous egg-allergy research has cloned the egg-white-allergen genes but no-one has gone as far as to make the proteins non-allergenic. There is evidence that new parents are exposing their infants to egg products for the first time in the car parks of major children’s hospitals just so they are close to medical attention in case their child reacts adversely.”

This research has not only food safety implications but will make vaccines safer for all. The research will take a few more years, and it is expected that allergy free eggs will be available in supermarkets within five to 10 years.