Egg allergy

Egg allergy usually appears before two years of life and disappears in the first six in more than half of the cases. There are children sensitized to the egg from the first year of life, prior to its introduction, by inadvertent contacts or by exposure to egg proteins through the.

Symptoms

Symptoms appear less than an hour late after ingesting the egg. There are various symptoms of egg allergy, but the most common are skin reactions (urticaria), acute gastrointestinal and respiratory symptoms and, in very severe cases, a generalized anaphylaxis reaction (a generalized allergic reaction that affects two systems or body apparatus, being potentially fatal). Thus, hypersensitivity to eggs can occur in all types of allergic manifestations:

Skin reactions:

• Erythema
• Angioedema

Generalized reactions:

• Anaphylaxis

gastrointestinal reactions:

• Abdominal pain
• Sickness
• Vomiting
• Diarrhea

respiratory reactions:

• Rhinoconjunctivitis
• Laryngeal edema

Diagnosis

The diagnosis is based on a medical history, skin and blood tests (detection of specific IgE) and, finally, if considered necessary, controlled tests of exposure or ingestion of eggs.

The challenge test should not be carried out in children under two years of age with immediate skin, digestive and / or respiratory symptoms that have occurred within the first two hours after ingestion of eggs and with positive skin tests for egg white.

By means of a provocation test, it has been shown that boiled eggs are less allergenic than raw eggs. Many children tolerate cooked eggs in their diet but continue to be allergic to raw eggs.

Treatment

The only current treatment for egg allergy is to avoid its ingestion as well as those that contain it through a strict exclusion diet. In addition, special attention must be paid since small amounts of egg may remain in the kitchen utensils, so they must be washed meticulously both these and the hands if they have been in contact with eggs.

Some medications, vitamin preparations or nasal drops contain lysozyme and other egg derivatives are found in some anesthetic inducers. It is always recommended to limit the consumption of industrial products as much as possible. It is also highly recommended that the allergic person wear, on a bracelet, bracelet or identification badge, with clear and well visible handwriting, their quality of allergy and to what specific food they are.

The specialist doctor should be consulted about the advisability of taking autoinjectable adrenaline and that the patient, family members and caregivers (including school) have the necessary training for its administration. Before any possible medical act, it should be noted that the child is allergic to eggs.

Pay attention to…

It is vitally important to look closely at the ingredients and ingredients of everything you buy. The egg can be hidden in other foods as a secondary element and in small amounts not declared or perceived at the beginning by the patient, when used for its properties as an emulsifier, brightener, clarifier or simply because there are small remains in kitchen utensils or in the oil in which it was cooked

FOODS TO AVOID IN CASE OF BEING ALLERGIC TO EGGS

Once we are aware of the allergy, we must avoid the following foods:

• Sweets: meringues, ice creams, smoothies, nougat, custards, creams, candies, sweets ...
• Pastry and pastry products: cakes, muffins, cookies or cakes.
• Sauces: mayonnaise, aioli ... or jellies.
• Cereals: certain breakfast cereals.
• Egg pasta, battered or breaded foods.
• Cold cuts, cold cuts, sausages and patés.
• Certain coffees with supernatant cream (cappuccino).

As a component of other foods, it may be labeled as:

• Lecithin (unless it is from soy) or E-322.
• Lysozyme.
• Albumin.
• Coagulant.
• Emulsifier
• Globulin.
• Livetina.
• Ovalbumin.
• Ovomucoid.
• Ovolivetina.
• Vitellin.
• E-161b (lutein, yellow pigment).

In addition, it should not be forgotten that there is a cross reaction between the proteins in the white and the yolk, and also between the eggs of various birds (hen, duck, turkey, seagull or quail). You also need to pay attention to cosmetic products such as soaps, gels, creams and shampoos.

VACCINES

The (mumps, rubella, measles) and flu vaccine may contain traces of eggs. As they may need some precautions, it is important to consult with the specialist.

• Eggs are the most common cause of food allergies in children.
• Cooked eggs are less allergenic than raw eggs, so many children tolerate it in their diet but continue to be allergic to raw eggs.
• It is advisable to look at the labels and ingredients of everything you buy since the egg can be hidden in food.