About 2 percent of young children have an allergic reaction to eggs. As many as 70 percent will outgrow this by the time they are teens but the rest of the children will never do.
Rash, eczema, redness of the face, throat tightness, wheezing, and stomach cramps are the most common symptoms. And while some children can experience mostly mild signs, like a hive or facial redness, the others can go into anaphylactic shock, a life-threatening allergic reaction.
Both egg yolks and egg whites have proteins that can trigger an allergic reaction; however, egg white allergy is most common. People with an allergy to chicken eggs may also experience allergic reactions to other types of eggs, including duck, goose, turkey or quail.
If you are diagnosed with an egg allergy, you should eliminate eggs, both egg yolks and egg whites, from your diet completely. There’s always a risk of cross-contact. It is impossible to ensure that you completely separate the yolk from the white.
Eggs are one of the most ubiquitous foods and can appear in surprising places. For example, pretzels are sometimes coated in the egg wash to give them sheen and color, causing a problem for people with egg allergies.
Many types of pasta, lollipops, meatballs, Caesar salad dressings, veggie burgers, vaccines, and even marshmallows can also contain eggs. Never assume what ingredients have been used in food.
Always read food labels or ask questions about the ingredients in a dish at a restaurant. Don’t eat the food if you aren’t sure it’s safe.If you or your child always gets allergic symptoms after eating eggs, it’s time to consult with an allergist.
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