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Egg Allergy

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  • Egg Allergy

    Egg allergy develops when the body’s immune system becomes sensitized and overreacts to proteins in egg whites or yolks. When eggs are eaten, the body sees the protein as a foreign invader and sends out chemicals to defend against it. Those chemicals cause the symptoms of an allergic reaction. Experts estimate that as many as 2 percent of children are allergic to eggs. Studies show that about 70 percent of children with an egg allergy will outgrow the condition by age 16. 

  • Egg Allergy

    Skin reactions, such as hives or a rash, Respiratory problems, Stomach pain, Anaphylaxis (less common) Egg Allergy Management and Treatment Avoid eating eggs. Read food labels; use alternatives to eggs in recipes. Inform your health care providers about your egg allergy; some flu vaccines and the yellow fever vaccine contain egg protein in varying amounts. Antihistamines may help to relieve mild symptoms of egg allergy, such as itching. 

  • Egg Allergy

    An estimated 7.5 per cent of people have food allergies, representing more than 2.5 million people. In the United States it’s estimated that 12 million Americans have food allergies. A major study in the United States recently found that cases of peanut allergy in children more than tripled in a decade, and that more than 3 million Americans now have a peanut or nut allergy. 

  • Egg Allergy

    Major research In November 2013, FARE published A Vision and Plan for Food Allergy Research,” a bold new strategic plan that will transform the future of food allergy research. 

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