What is egg allergy?
Allergic reactions to foodstuffs occur where the body reacts to individual proteins in the food. Egg allergy is one of the most common food allergies in small children. Some individuals suffer powerful reactions, even with minute quantities of egg; others suffer milder discomfort which resolves uneventfully. Food allergy, including egg allergy, is more common in children than in adults. Most individuals grow out of egg allergy as small children, but some remain allergic to eggs into adulthood. Many children with food allergy react to several foodstuffs, but egg allergy may occur in isolation. Where a food, which is an important source of nutrition, has to be excluded from the diet, it is important to find suitable alternatives and substitutes in order for the diet to remain healthy and varied.
What reactions does egg cause in individuals with egg allergy?
The kinds of reactions occurring in individuals with egg allergy (having eaten egg or food containing egg) vary from person to person. Reactions include diarrhoea, stomach pain, exacerbatedion of eczema, breathing problems/asthma and allergic shock.
What do individuals with egg allergy react to?
The reaction is a response to proteins in the egg. These are found both in the white and the yolk. Some individuals with egg allergy may also suffer symptoms from the odour of eggs cooking or the steam from boiling eggs, and may then react with symptoms of asthma and/or allergic head cold. Sometimes simply the smell of cooked waffles (egg and the milk allergen in vapour form) may be sufficient to trigger an allergic reaction.
How is egg allergy treated?
Egg allergy is treated by excluding the non-tolerated foodstuff from the diet.
What foodstuffs contain egg?
Egg in food may be labelled as egg-white, egg-yolk, egg powder, mayonnaise and ovalbumin.
Foodstuffs often containing egg include cakes, crackers, dressings, remoulade, mayonnaise, mayonnaise salads, mustard, spaghetti, macaroni, waffles, pancakes, chocolate snowballs, confectionary, some forms of pasta, breaded dishes and gratins. This requires individuals with egg allergy to read food ingredients very carefully before eating the food. According to the labelling regulations, all products containing egg shall be labelled as such in the declaration of contents.
Some MMR vaccines are cultivated in hen embryos, but the vaccine does not normally give rise to reactions in individuals with egg allergy. Other vaccines such as the influenza vaccine may be contaminated with hen’s egg, to the extent that individuals with egg allergy should not receive this vaccine unless they are known to be tolerant.
Experts in the field of allergy feel that children with egg allergy may be safely vaccinated at a GP’s surgery; however it is recommended that the doctor be present when the allergic individual is vaccinated.
What can an individual with egg allergy eat?
Egg is a nutrient-rich foodstuff, however nutritionally acceptable alternatives are available. Egg allergy is primarily a practical challenge because it limits the choice of cakes, biscuits, ready-made food, etc. Egg has properties which are important for good pastry dishes. It has good binding properties, and contributes to rising of dough.
Egg replacements such as No Egg and Egg Replacer are available and have the same binding and baking properties as egg, but they do not have the same nutritional content. The egg replacement should be added to water and whisked before use. Increased quantities of baking powder or baking soda may often be a good and cheap substitute. 1 egg may be substituted with 1 tablespoon of baking powder.
Various types of biscuit may be popular alternatives to cakes, e.g. Kornmo, Marie and Mummi. Tom and Jerry and Ritz contain no milk or egg. A number of ready-made cake mixes do not contain egg.
Berries and fruit are good alternatives to desserts. Most chocolate sauces and jellies do not contain egg. Slushies and sorbet are also simple desserts, but be aware that sorbet may contain egg.
Who gets egg allergy?
Food allergy to egg is common amongst small children from the age of 2 months, and normally disappears by the age of 4-5 years, however in some children it persists to the age of 6-7. Egg allergy rarely occurs in older children or adults.
Labelling of foodstuffs:
A number of foodstuffs are labelled with “May contain traces of egg”. This does not mean that egg has been added to the foodstuff, but that the product may have come into contact with egg during manufacture. Most individuals with egg allergy tolerate a trace quantity of egg and can eat products labelled “May contain traces”. The individual must, in consultation with their doctor, establish whether the allergies are so serious that they should avoid trace quantities.