Eggs and products thereof
Eggs are among the food allergens of animal origin and contain certain proteins that can trigger an immune response in susceptible people. The most common allergens are contained in the egg white, whereas it is much rarer for the egg yolk to trigger an allergy.
Chicken eggs are one of the most common allergy triggers in the world. Scientific tests have shown that 0.2% of the European population suffers from this allergy.
The two main allergens are known as ovomucoid and ovalbumin. They are found in the egg white. Ovomucoid is acid resistant and heat stable. People who have an allergic reaction to ovomucoid usually cannot tolerate raw or cooked eggs. On the other hand, ovalbumin breaks down at high temperatures, so people who have an allergic reaction to ovalbumin can often tolerate cooked eggs.
Symptoms
Symptoms occur within a short period of time following exposure, usually in the digestive tract. Allergic individuals may experience difficulty swallowing, nausea, vomiting, bloating and diarrhoea. The skin can also be affected, resulting in redness, hives and itching. Some patients also experience facial swelling. Egg allergies can also trigger atopic dermatitis or make it worse. As with other food allergies, respiratory symptoms can also occur, leading to allergic rhinitis or asthma symptoms. In rare cases, anaphylactic shock along with shortness of breath and cardiac arrest may occur.