Egg allergy is one of the most common food allergies in infants less than 3 years of age. Second only in occurrence, because the most common is milk allergy. Symptoms of an egg allergy can include mild reactions, such as hives, skin rashes, nasal inflammation, vomiting or other digestive problems. Rarely, but attacks can cause a life-threatening condition called anaphylaxis. To prevent a reaction, strict and complete avoidance of egg and egg products is essential. Always read ingredient labels and ask restaurant employees to identify egg ingredients. Communication is the key for ensuring a safe, enjoyable allergen free meal. Use or “Food Allergy Translate App” or your “Personal Food Allergy Translate Cards” to gain better understanding!
Up to 1 in 20 children may develop allergy to eggs. Most children eventually outgrow an egg allergy. Fortunately, around 80-85% of egg allergies resolve by the time of adolescence. Studies estimate that most children outgrow their egg allergy by the age of five, but in some cases people remain allergic for a lifetime.
Most people who are allergic to hen's egg are also allergic to similar proteins in other bird eggs from ducks, geese, quails, turkey and other types of eggs. Therefore, people who are allergic to eggs from chickens may also experience reactions to the eggs from other species. So these are best avoided as well. Cooked or fried egg is sometimes better tolerated than raw egg, so in case of a milder egg allergy people are able to tolerate small amounts of egg protein.
Egg allergy is a type of hypersensitivity to dietary substances in the yolk or whites of an egg, causing an overreaction of the immune system. A person who reacts only to proteins in the egg white may be able to easily tolerate egg yolk. Allergy to eggs usually treated with an exclusion diet and careful avoidance of foods that may be contacted with egg proteins.
Interesting: The white of an egg contains the most allergenic proteins; however it is recommended that patients with an egg allergy should avoid all parts of an egg completely. The reason is because experts claim that it is almost impossible to separate the egg white completely from the yolk, which can cause a cross-contamination issue.
If you do not recognize an ingredient or there is no ingredient list available, simply avoid the product.
Many countries require that all packaged food products that contain egg as an ingredient must list the word “Egg” on the label. However this is not the case in all countries, not even in all European countries. Many restaurants are especially not following such guidelines and no long-term solutions exist for informing guests with food allergies about the potential presence of the nine major allergens. Do not let that eating out becomes one of your top concerns.
Read all product labels carefully and ask restaurant personnel before purchasing and consuming any item.
People with an egg allergy are not necessarily allergic to other food allergens. But if you are allergic to eggs, you may have a greater chance of being allergic to dairy products, which also contain sources of potentially allergic animal proteins.
High risk countries to travel with egg allergy
With clear communication food allergies can be effectively managed!
According to experts and allergist the most effective and therefore best way to manage a food allergy is total avoidance. Novel solutions of communication seem to be a proven treatment for food allergies. Our Food Allergy Translate tools are contribution strategies to minimize your risk of accidents.
Reduce your risk dramatically by using our Food Allergy Translate App or Personal Food Allergy Translate Cards to communicate your allergy alert in a foreign language.
Let the food service personnel know of your food allergy in advance. At least they should take extra care in preparing your meal!
Be prepared to communicate your needs in any restaurants. Let the restaurant/catering staff informed for avoiding the potential presence of the nine major allergens.
The Natural History of Egg Allergy; J. H. Rabe, E. C. Matsui, K. E. Mudd, J. M. Skripak, R. A. Wood;
National Institutes of Health, NIAID Allergy Statistics;
National Report of the Expert Panel on Food Allergy Research, NIH-NIAID 2003;
American Academy of Allergy, Asthma and Immunology (ACAAI), Tree Nut Allergy;
Food Allergen Labeling and Consumer Protection Act of 2004;
Stanford Alliance for Food Allergy Research (SAFAR). California 2013)