Calgary Allergy Network"Egg allergy usually begins in infancy, often soon after egg is started. Children who are egg allergic will often refuse egg when it is given to them. It usually disappears by age five to seven years, but may sometimes be lifelong. Egg white, especially raw or poorly cooked causes more severe allergy than egg yolk (yellow) e.g., tasting raw batter, playing with egg shells, or egg white icing. Mildly egg allergic children can often eat food prepared with small amounts of egg e.g., cakes, muffins, without an immediate reaction. However, these trace quantities may aggravate eczema, and may cause the egg allergy to stay longer. Therefore unless told otherwise, all eggs should be avoided, even in traces in baked goods in the first few years of life. Egg allergic people are not usually allergic to chicken. Eggplant is okay." From Calgary Allergy Network Food Allergy Initiative"Egg allergy is usually mild, but in rare cases can trigger anaphylaxis. Food labels must be thoroughly scrutinized for products containing egg or albumen. The emulsifier known as lecithin can be derived from egg, although in practice this is uncommon." From Food Allergy Initiative |
New York Presbyterian University Hospital"Eggs are a commonly used food that may cause food sensitivity reactions. Persons with egg sensitivity may not find it difficult to eliminate visible eggs, but may not be aware of the variety of food products that contain eggs. In order to avoid foods that contain eggs, it is important to read food labels." From New York Presbyterian University Hospital Sick Kids"What is it about eggs that can cause people to be allergic to them? Like all food allergies, it starts with a protein. The proteins found in egg whites, called ovalbumin and ovomucoid, are responsible for allergic reactions. A food allergy reaction occurs when the body’s immune system reacts to a protein found in that food. Occasionally, proteins in egg yolks can be responsible for an allergic reaction as well." From Sick Kids |