Egg Allergy

Eggs can be a great source of protein as a part of a healthy diet. But you can be allergic to some of the proteins that are found in either the egg yolk or the egg white or even both. An egg allergy, like any allergy, is when your immune system identifies these proteins as harmful. When you ingest these proteins, your immune system becomes sensitized and overreacts and releases histamines, which then cause your allergic symptoms. People with an egg allergy must avoid both the egg white and the egg yolk because it’s not possible to completely separate the egg white from the yolk.
Eggs are one of the most common causes of allergic reactions in children.1 In fact, egg is the second most common food allergy—after milk—in infants and young children.

Since the majority of children do outgrow their egg allergy, periodic re-evaluation, including testing, is recommended.

Egg allergy reactions vary from person to person and can occur within a few minutes to a few hours after eating. Signs and symptoms of an egg allergy can include: Skin rashes/hives Digestive symptoms (e.g stomach pain, diarrhea, nausea) Vomiting Nasal congestion (rare) Mild wheezing or coughing (rare)

Eggs are a hidden ingredient in many foods; even some commercial egg substitutes contain egg protein or egg whites. That’s why it is so important to read the label or ask about ingredients before buying or eating a food. Ingredients in packaged foods can change at any time—and without warning—so check the ingredients carefully every time. 

Eggs can be found in foods including:

Eggs can also be found in some medications and vaccines. Avoiding egg can be a challenge and can pose significant quality of life issues.

Categories: Food Allergy