Hypoallergenic Eggs Are an Allergy-Friendly Future Food

March 18, 2012

Scientists at Deakin University in Australia are currently working on hypoallergenic eggs that don't contain the allergenic proteins within most eggs. "We are not producing genetically modified chickens as part of this research," said Tim Doran, the project's leader and an adjunct professor at Deakin. "We are simply modifying the proteins within the egg whites to produce chickens which lay allergy-free eggs."

The Deakin team hopes to produce consumer-ready hypoallergenic eggs in the next 10 years and an allergy-friendly flu vaccine in the next five years. Between 1.5 percent and 3.2 percent of children have an egg allergy; what do you think about the scientists' research?

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