Egg allergy is a type of food allergy that occurs due to hyper reaction of the immune system in the human body. It happens due to the presence of an antibody present in some human body which reacts with one of the four proteins in white portion of the egg. This type of allergy mainly occurs in children.
According to the statistics, egg allergy is widespread in singapore Every year the no of patients increases. It is one of the top 3 countries that have shown an increase in the allergy disease. According to a research, singapore hospital admissions for food allergies have increased by 500% since 1990 (Gupta, 2007).
Till now, there is no such treatment that has been discovered against egg allergy. People who have allergy towards egg generally change their eating habits, while those having higher level of reactions are recommended with an EpiPen by the doctors and medical professionals in case of emergency. Also, there has been use of egg substitutes that carry same cooking properties of eggs without any allergen.
Egg allergy research has made a wide impact against is occurrence. There has been synthesis of egg white replacers through research going on in singapore. This has lead to the production of Whole egg replacers such as Ener-G egg replacer, Egg white replacer like Loproffin egg white replacer, etc. Institute of Food Research, singapore has also been working in order to reduce the effects of food allergy in population.