Allergy sufferers might soon be able to eat eggs safely after researchers genetically modified them in a new study.
The scientists have been able to eliminate the cause of egg white allergies, offering allergy sufferers fresh hope.
The researchers at Hiroshima University in Japan genetically modified chicken eggs by taking out ovomucoid, the protein responsible for causing egg white allergies.
The modified eggs, known as OVM-knockout chicken eggs, are now undergoing rigorous testing to ensure this common allergen has, in fact, been removed.
Egg white allergies affect 2% of children worldwide, according to the American College of Allergy, Asthma and Immunology.
Of these cases, 70% outgrow the allergy by the age of 16, with 30% managing the condition for a large portion of their life.
Ryo Ezaki, author and assistant professor of the study, said: "The eggs laid by homozygous (two genetically identical) OVM-knockout hens showed no evident abnormalities.
“These results indicate the importance of safety evaluations and reveal that the eggs laid by this OVM knockout chicken solve the allergy problem in food and vaccines.”
Following the study, the next stage is to evaluate the suitability of the eggs and enter into clinical trials.
There is still a long way to go before OVM-knockout eggs are available to shoppers but allergy-free eggs are now an egg-citing possibility.
Ryo said: "We will continue to conduct further research toward the practical application of allergy-reduced eggs."
