
Egg allergy is a common food allergy characterized by the hypersensitivity reaction brought by ingestion of egg yolk or egg white. Common occurrence of egg allergy may be seen among children, however, in most cases; children outgrow this allergy in time, usually around 5 years of age and may not exhibit symptoms through adulthood. The allergic process arises when an individual have antibodies that reacts either with the proteins found in egg whites and some antigens present on most egg yolks.
In this manner, an individual with egg allergy recognizes egg protein as an enemy or harmful invader and in order to fight the invader, the normal body response of the immune system is to create specific antibodies for it called Immunoglobulin E. As a result, the body triggers a release of the chemical histamine in order to protect the body. Such chemical release of histamine is responsible to the development of egg allergy symptoms consisting of wheezing, nausea, headache, stomachache, and itchy hives around the mouth and eyes. Egg allergy symptoms may occur after a few minutes or a few hours after ingestion of eggs, or foods containing eggs. It is very rare for egg allergy to develop into a severe form of allergy called anaphylaxis.
Infant Egg Allergy:
Infant egg allergy occurs among infants less than 12 months of age. Their digestive system is not yet in their full shape for digesting food and may develop reaction when egg is ingested. Rash may appear around the outer portions of the mouth usually 15 minutes after ingesting the egg. Life threatening symptoms of infant egg allergy may include wheezing, vomiting; especially during sleeping because this could cause choking and suffocation. Parents are advised to introduce eggs in the infant’s diet when they reach 12 months of age. If a reaction occurs, reintroduce the egg on the diet after a year.
Milk and Egg Allergy:
Most infants under 3 years of age develop allergy to cow’s milk proteins. Symptoms of milk allergy include chronic gastrointestinal distress, projectile vomiting and diarrhea, which may sometimes be accompanied by hives. The primary goal here is to stay away from milk and milk products and the best alternative milk used for cow’s milk allergy is breast milk and soy milk. Likewise, infants outgrow their Milk allergy when they reach 5 years old. Unfortunately, according to research from John Hopkins Children’s Center published in Science Daily in December 2007, milk and egg allergies now appear to be more persistent and harder to outgrow.
Vaccine Egg Allergy:
Most flu vaccines are made with eggs to incubate the vaccine and unluckily individuals who have egg allergies develop reactions to these vaccines. Various vaccines have different egg content and in some cases skin test to the flu vaccine are performed to determine if flu shot can be administered. Skin test is done by a nurse or doctor where in they will scratch a minute amount of egg protein on the skin and then observe for skin reactions brought about by Vaccine Egg Allergy. When the skin test is negative, an individual may receive the vaccine. However, after the vaccine was given, monitoring for vaccine egg allergic reactions should still be established. Yellow fever vaccine, H1N1 (swine flu vaccine), and MMR vaccine also contain egg protein but MMR has lower egg protein which poses minimal risk for allergic reactions.
Diagnosing Egg Allergy:
The diagnosis of egg allergy is simply done through Skin Prick testing where in a drop of protein extract is pricked into the skin usually into the forearm and back. Then observe for a development of reddish raised spot called a weal in order to have positive result. To determine the cause of Egg Allergy, a detailed record of the individual’s ingested food should be noted.
Treatment of Egg Allergy
Avoidance to eggs or any food containing egg component is mandatory for egg allergy treatment. In cases of severe egg allergy, epinephrine shots should be handy to counteract the symptoms of anaphylaxis such may include mouth swelling, chest pain, and difficulty of breathing. Over the counter antihistamines is also utilized to alleviate common allergy symptoms.
Individuals with Egg allergy must take time to read food labels carefully to make sure the food is egg free. When eating outside, let us say in a restaurant, asking questions about the ingredients should be appropriate to avoid egg allergic reactions. At the grocery store, looking for egg substitutes is easy just go to the health food section where you can find vegan foods which are made without egg products.
In food recipes containing eggs, egg allergy recipes can be used as egg substitute. Each egg allergy recipe replaces food recipes with only one egg and not for those that uses more than three eggs.
- 1 teaspoon baking powder + 1 tablespoon liquid + 1 tablespoon vinegar
- 1 teaspoon yeast dissolved in ¼ cup warm water
- 1 ½ tablespoon water + 1 ½ tablespoons oil + 1 teaspoon baking powder
- 1 packet gelatin + 2 tablespoons warm water (don’t mix until ready to use)
- 1 tablespoon pureed fruit such as apricots or bananas
REFERENCES:
http://kidshealth.org/teen/food_fitness/nutrition/egg_allergy.html#
http://en.wikipedia.org/wiki/Egg_allergy
http://www.mayoclinic.com/health/flu-vaccine-egg-allergy/AN02033
http://www.childhealth.com.au/html/s02_article/article_view.asp?id=163&nav_cat_id=184&nav_top_id=70
http://www.mayoclinic.com/health/egg-allergy/DS01021
http://www.allergicchild.com/milk_allergy.htm
http://www.ehow.com/facts_5016520_egg-allergy-symptoms-infants.html