Egg allergy is a type of food allergy. It is a hypersensitivity to dietary substances from the yolk or whites of eggs, causing an overreaction of the immune system which may lead to severe physical symptoms for millions of people around the world. Egg allergy appears mainly, but not exclusively, in children. In fact, it is the second most common food allergy in children. The most common is cows' milk allergy. It is usually treated with an exclusion diet and vigilant avoidance of foods that may be contaminated with egg. The most severe food allergy reaction is called anaphylaxis and is an emergency situation requiring immediate attention and treatment with epinephrine. The Asthma and Allergy Foundation of America estimates that most children outgrow egg allergy by the age of five, but some people remain allergic for a lifetime. Eggs are one of the most common food allergens. People with an allergy to chicken eggs may also be allergic to other types of eggs, such as goose, duck, turkey or quail.
• Stomach pain, nausea, vomiting or diarrhea
Anaphylaxis (less common) the child experiences any of these symptoms, see an allergist. Current assumptions are that prevalence rates are lower in developing countries and emerging economies such as China, Brazil and India which raises questions about potential health impacts should the assumptions not be supported by evidence. As the health and social burden of food allergy can be significant, national and international efforts focusing on food security, food safety, food quality and dietary diversity need to pay special attention to the role of food allergy in order to avoid marginalization of sub-populations in the community.