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Egg white protein is an investigational oral immunotherapy (OIT) being developed for the treatment of egg allergy, particularly in children. The treatment involves the daily oral administration of gradually increasing amounts of egg white protein powder to desensitize the patient's immune system. This process aims to induce a state of desensitization and, ideally, sustained unresponsiveness by modulating the IgE-mediated immune response to major egg allergens such as ovomucoid (Gal d 1) and ovalbumin (Gal d 2). Clinical trials, including those led by the University of North Carolina, Chapel Hill and the Consortium of Food Allergy Research (CoFAR), have evaluated its efficacy in children aged 1 to 16 years.
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