Egg Allergy

Egg allergies are now one of the most frequently reported types of allergy. They tend to be more common in children than adolescent children and adults. Many children will outgrow their allergy to eggs as they get older. However, since eggs are used in many of the foods we eat, an egg allergy can pose many challenges. Doctors will often recommend that you don’t give children eggs until they are at least one year old.

An allergic reaction will generally occur immediately and can consist of itching of the mouth and pharynx, nettle rash (hives), redness and swelling, vomiting, rhinoconjunctivitis, and in rare cases will cause an anaphylactic shock. Egg allergies are also the most common trigger of eczema (atopic dermatitis), especially in children.

The main causes of egg allergy are three proteins in the white of eggs, ovomucoid, ovalbumin and conalbumin. Cooking can destroy some of these allergens, but not all, which means that some people might react to raw eggs but not cooked eggs. Although the majority of people with an egg allergy will find it’s to the egg white, there will be some people who will also suffer with an allergy to the yolk.

Once you know you have an egg allergy it is easy to avoid eggs that are served on their own. However, you will find that they are often disguised in various prepared and manufactured foods and therefore it is essential that you check food labels prior to consuming foods including things such as mayonnaise, cakes, meringues, egg pasta, egg noodles, chocolate bars and many others. You should also be aware of any products that are glazed since this has often been brought about by egg white being brushed on the product prior to cooking.

Words that you will need to look out for include:

• egg/fresh egg (including those from all birds)
• egg powder, dried egg, frozen egg, pasturised egg
• egg white, egg yolk
• egg lecithin (E322)
• egg proteins (albumin, ovalbumin, globulin, ovoglobulin, livetin, ovomucin, vitellin, ovovitellin)

Products that are bought from places such as delicatessens and bakeries may not have labels and should therefore be avoided. Many supermarkets will produce a list of own brand products that are free from egg. These are available free of charge.

It is also important that you remember the possibility of cross-contamination when using cutlery to cut products that may include egg products.

In addition to allergies to foods that may contain eggs, people who have an egg allergy should be careful of certain medicines (i.e. yellow fever vaccine and the flu vaccine) since these may also contain traces of egg. Many people also ask if the MMR (measles, mumps and rubella) vaccine should be given to those with an egg allergy. This is currently considered to be safe however if you have any concerns about this, or any other aspects of living with an allergy to eggs, then you should discuss it with your GP.

Information written by the talkhealth medical panel

Last Reviewed: 11 January 2011
Next Review Date: 11 January 2013