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Egg Allergy

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  • Egg allergy

    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.
  • Egg allergy

    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. Within a short period of time after eating (or even touching) eggs, you may experience the following symptoms: Skin reactions, such as swelling, a rash, hives or eczema Wheezing or difficulty breathing Runny nose and sneezingRed or watery eyes Stomach pain, nausea, vomiting or diarrhea Anaphylaxis (less common) 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.
  • Egg allergy

    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. More importantly, as the major food sources used in international food aid programs are frequently priority allergens (e.g., peanut, milk, eggs, soybean, fish, wheat), and due to the similarities between food allergy and some malnutrition symptoms, it will be increasingly important to understand and assess the interplay between food allergy and nutrition in order to protect and identify appropriate sources of foods for sensitized sub-populations especially in economically disadvantaged countries and communities. The only way to prevent egg allergy symptoms is to avoid eggs or egg products. Some people with egg allergies, however, can tolerate foods that contain well-cooked eggs, such as baked goods. Antihistamines to ease symptoms

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