Given the different mode of administration between the TIV and the LAIV (intramuscular versus intranasal), it is important to underline the potentially different absorption of ovalbumin and its impact on the risk of an allergic reaction. Some studies have analyzed the absorption and the physiologic response when a food allergen is administered intranasally. More specifically, Clark et al[16 ] used the method of intranasal peanut provocation in allergic patients to evaluate the thermographic changes in nasal temperature. In their double-blinded provocation study, 10 µg of sterilized peanut extract was used for a nasal provocation and among the 16 patients, none presented systemic symptoms. Taking into account that the quantity of ovalbumin in LAIV is usually less than 0.24 µg per dose[1], and that the theoretic dose of food allergen is 40 times higher in the Clark et al study, the risk of an allergic reaction associated with the administration of LAIV in a egg-allergic population seems very low.