Egg

What is an egg allergy?
Egg allergy is caused by an immune reaction against egg proteins. The major proteins responsible for egg allergy are mostly present in egg white, but some proteins in egg yolk may also cause allergic reactions. Egg allergy results when antibodies against egg allergens are produced by the immune system. The combination of the allergen and antibody produces a series of reactions and symptoms typical to an allergic reaction.

Egg allergy is much more common in children under the age of five, and will cause a more severe reaction in children than in adults.

Symptoms
The most common symptoms of egg allergy include abdominal pain, diarrhea and vomiting, skin conditions such as eczema and hives, breathing problems and occasionally anaphylaxis (life-threatening).

Treatment
If there is a known or suspected allergy to egg, a totally egg-free diet is essential at first. If you eat egg proteins, there is a risk of an allergic reaction, so all products containing egg or components of egg must be avoided. Even some egg substitutes contain egg white, so pay close attention to product labels and ingredients.

Check food labels for an egg-free diet
Fortunately, a new food labeling law now requires food manufacturers to disclose in plain language whether products contain any of the top eight food allergens. The following foods contain egg and should be avoided:

Albumen
Egg
Egg powder
Egg protein
Egg white
Egg from all other poultry (e.g. duck)
Egg yolk
Frozen egg
Globulin
Livetin
Mayonnaise
Most commercial baking powder
Ovalbumin
Ovoglobulin
Ovomucin
Ovomucoid
Ovovitellin
Pasteurized egg
Vitellin

Hidden sources of egg:

• Some salad dressings including Caesar
• Sauces including Hallandaise, Bearnaise, and Newburg
• Battered foods
• Pancakes and waffles
• Candy made with egg, including nougat
• As a binding agent in  meat loaf and sausage, and used as a garnish
• Commercial, low-cholesterol, egg replacements are not egg-free

Baking Tips
For each egg, substitute one of the following in recipes:

• 1 tsp. baking powder, 1 T. liquid, 1 T. vinegar
• 1 tsp. yeast dissolved in 1/4 cup warm water
• 1 1/2 T. water, 1 1/2 T. oil, 1 tsp. baking powder
• 1 packet gelatin, 2 T. warm water. Do not mix until ready to use.

Shopping tips

• It is absolutely necessary to read all food labels.
• Do not buy any product whose ingredients are not listed on the package.
• For information about questionable products, write or telephone the manufacturer.
• There is often cross-contamination with egg at salad bars. Beware of utensils that may have been used to handle egg products such as mayonnaise based salads, dressed salads, and hard-boiled eggs.  Complete avoidance of salad bars is recommended.

Click here for Health Notes information on an egg-free diet. 

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