Viaskin® Egg

Our product for the treatment of Egg allergy.

Hen’s egg allergy is the second most common food allergy in children. A 2011 study conducted in Australia estimated that up to 8.9% of infants react to raw egg. Several global studies suggest that egg allergy affects 1.5% to 3% of young children globally. However, most children seem to outgrow egg allergy before adolescence.

A recent publication estimated that approximately 50% of children with egg allergy will become tolerant by 6 years of age, although resolution was highly correlated to lower egg-specific IgE levels and the absence of systemic reactions beyond topical sensitivity.

Egg-allergic reactions are mostly cutaneous in nature, including skin rashes and hives, and typically occur within 30 minutes of egg contact or ingestion. Gastrointestinal problems, such vomiting, and respiratory complications, such as nasal congestion, are also common, but anaphylaxis is not often reported. Food allergy experts believe that about one third of eczema patients react to food triggers, which can sometimes cause the eczema to worsen. The most common food allergen associated with eczema is egg.

Development Program for Viaskin®Egg

Viaskin® Egg
  1. Pre-clinical
  2. Phase I
  3. Phase II
  4. Phase III
Pre-clinical

We are developing Viaskin® Egg as a treatment that we believe can reduce the clinical manifestations of hen’s egg allergy.

Studies also suggest that the treatment of egg allergy in young children may have a significant impact on preventing the occurrence and development of eczema

We recently begun pre-clinical work for this product candidate with the goal of initiating a clinical program if these studies are successful.