Living with Egg Allergy

Having egg allergy shouldn’t be a big deal. Skipping breakfast would do, right? Wrong. Eggs are found not only in your omelet. They’re everywhere. Living with this kind of allergy means that you need to be very aware of what you’re consuming. It also means reading food labels carefully. It takes a lot of work to do this, but it’s worth it.

Causes of egg allery

If you’re living with egg allergy, your body produces immunoglobulin E (IgE) antibodies when you have contact with eggs. Believing the egg is harmful to your body, these antibodies trigger the release of chemicals, including histamine.

Some people develop egg allergy because sensitivity to proteins in the white of the egg develops while they’re still in their mother’s womb. A person may also develop this kind allergy as a result of breastfeeding when he or she was a baby. Egg allergy may also be caused by eating egg too early in life before the body can properly digest it.

Symptoms of egg allergy

In young children and teens, egg allergy symptoms include swelling of the skin, wheezing or sneezing, rashes around the mouth, nettle rash or hives, swelling in/around the mouth and on the face, and being sick. In severe cases, egg allergy can lead to anaphylaxis and significant drop in blood pressure and increase in heart rate. The person suffering from egg allergy may become unconscious.

Foods to avoid

The key to dealing with egg allergy is avoidance. Here are some of the foods that must be avoided: commercially prepared pancakes, pretzels, egg noodles, any commercial bread brushed with egg for glazing, meatballs, croquettes, meat loaf, and fruits and vegetables served with any sauce containing egg,

A person with egg allergy must also avoid the following: commercially breaded meats or poultry, ice cream, protein drinks that contain egg, stocks cleared with egg, chocolate candies made with fondant fillings, chocolate sauce, fudge, marshmallow candy, icing or frostings, and mayonnaise and salad dressings (unless egg free).

Reading the labels

Reading the food packaging and labels is a preventive measure in fighting egg allergy. Make sure that you check the ingredients of the food you’re buying against the following allergens: albumin, egg whites, egg yolk, dried egg, egg powder, egg solids, egg substitutes, eggnog, and globulin. Check also for the foods that contain the following ingredients: livetin, lysozyme, mayonnaise, meringue, ovalbumin, ovomucin, ovomucoid, and ovovitellin.