egg-allergenWith peanut and cow’s milk, the egg is one of the three allergens responsible for the majority of food allergies, especially among children under 3 years.

The prevalence of allergy to egg is estimated at 9.5% of the child population and 1.5% of the general population in France.

The allergy usually begins around the age of 1 year, which is often the first contact with the food. Processing proceeds first by allergen avoidance: the allergic reaction can be severe even if minimal ingestion.

How the egg he causes the allergic reaction?
The egg falls into the category of food allergens: the allergic reaction is caused by ingestion. It can occur even if the allergen is present only in trace amounts.

Few cases of skin reactions (urticaria) following a single contact allergen, however, were observed.
The egg white is more allergenic than yellow. It actually contains the proteins responsible for the majority of allergies to the egg ovalbumin, ovomucoid, ovotransferrin and lysozyme. The yellow also contains allergenic proteins.

Allergens in egg white, however thermosensitive (except ovomucoid): egg cooked and can be tolerated by some allergic subjects.

What allergic reactions?
The target organs of allergic reaction are the nose, lungs, skin, digestive system and sometimes the cardiovascular system.
Cutaneous signs (hives, rash, atopic dermatitis) are the most frequent.
One can also observe respiratory symptoms (wheezing, asthma) and digestive (oral syndrome, nausea, vomiting, stomach pain, diarrhea, eosinophilic esophagitis).

In the most severe cases, allergy can cause anaphylactic shock (about 5% of cases): a sharp drop in voltage can cause loss of consciousness, heart arrhythmia and even cardiac arrest.
There is talk of anaphylactic reaction when multiple systems (cardiovascular, digestive, respiratory …) are met and that the symptoms are very pronounced.

In the event of an allergic reaction, consult your doctor. He will send you to an allergist if necessary.

What are the risks of cross allergies?
There is a risk of cross between yellow and white egg allergies between chicken eggs and eggs of turkey, duck, goose

Sensitive subjects feathers and bird droppings could show signs of egg allergy, these substances with common allergens. We talk Syndrome “egg-bird.” Similarly, there is a risk of cross-reaction between the egg and poultry meat.
An egg allergy during the first year of life, promote the development of allergies to pollen.
systems (cardiovascular, digestive, respiratory …) are met and that the symptoms are very pronounced.
In the event of an allergic reaction, consult your doctor. He will send you to an allergist if necessary.

What cons-indications if you are allergic to eggs?

If proven allergy, you should avoid eggs and egg-containing products, whether it be food, cosmetics and medicines.
The necessary degree of foreclosure varies from one person to another depends on the offending protein. It must be determined by your doctor or allergist to which it has been addressed by you.
Peruse the list of ingredients in food products, cosmetics, and medicines that you buy without a prescription.

References that indicate the presence of egg:

  • – Egg white, egg yolk, egg powder, whole egg;
  • – Albumin;
  • – Ovalbumin;
  • – Globulins;
  • – Ovoglobulin;
  • – Livétines;
  • – Lysozyme;
  • – Ovomucin;
  • – Ovomucoid;
  • – Ovovitelia;
  • – Ovovitelline;
  • – Ovotransferrin;
  • – Albuminate silica;
  • – Lecithin (unspecified);
  • – Egg substitute …
  • In general, names containing “ovo” or “albumin” indicate the presence of egg.
  • The products may contain egg:
  • – Prepared foods (gratins, soufflés, quiches);
  • – Sauces: béarnaise, mayonnaise;
  • – The sandwich breads, buns, pastries, waffles;
  • – Pastries, cookies, ice cream and confectionery;
  • – The potato croquettes, potato hazelnut;
  • – The salads;
  • – Terrines and pates;
  • – Dumplings;
  • – Donuts;
  • – Surimi;
  • – Purees flakes;
  • – Cheeses containing E1105;

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