Could you have an egg allergy or an intolerance to eggs?
Eggs are a popular protein source at the heart of many healthy and tasty meals. They are also a key ingredient in many popular food products like pasta, pancakes and so many others. You may know that common food allergies include peanuts and dairy products, but did you know that edible egg is actually one of the most common food allergies today? Specifically, allergies to egg white protein are the most common. ((1)
However, sometimes you don’t realize that you are consuming an egg-based ingredient, as there are actually many ingredients used in food products that are not generally known to be derived from egg.
Eggs are used a lot in our diet and there are many delicious recipes. So it would be best if you are not allergic, however it is important to know if you are allergic to avoid making yourself unconsciously sick. There are good ways to see if you have an egg allergy or if you have an intolerance to eggs. It is also possible to avoid eggs and there are very good natural alternatives.
What is an egg allergy?
Someone with an egg allergy must have had previous exposure to the eggs through diet or vaccination that caused an allergic reaction.
What does it mean to have an allergy to eggs?
If you are allergic to eggs, it means your body’s immune system mistakenly identifies egg protein as a harmful substance. So when you eat eggs, your immune system responds by releasing histamine and other chemicals, which triggers an allergic reaction in your body that can lead to symptoms. visible and internal of egg allergy. If you have an egg allergy, you may be allergic to white, egg yolk, or both.
If you have an egg allergy, so soon after consuming eggs (or even touching eggs), you may experience the following allergy symptoms: (2)
- Skin reactions, including swelling, rash, hives, or eczema
- Wheezing or difficulty breathing
- Wet (watery liquid) or red eyes
- Stomach pain
Anyone can develop an allergy to eggs, but some people have higher risks than others due to specific risk factors. Egg allergies are more common in children than in adults. ((3)
Children are also more likely to develop an allergy to eggs and food allergies in general if they also have skin problems, especially eczema. Almost all egg allergies occur in children with childhood eczema and the most severe reactions are usually seen between the ages of six and fifteen months. ((4) Genetics also play a role in increasing the risk of developing a food allergy. If a child has a parent or two parents with a food allergy or seasonal allergies, the child is more likely to have food allergies.
Fortunately, studies show that around 70% of children are already rid of allergies when they are 16 years old. ((5)
Adults are less likely than children to have an allergy to eggs.
It is very rare for an adult to develop an allergy to eggs. Sometimes, it may just be that a person realizes as an adult that they have had an allergy to eggs since childhood. Clinical symptoms of egg allergy begin roughly when the individual is a child or young adult. For adults, reactions to eggs tend to be less intense. Mild nausea or an eczema rash may be the only sign of an allergic reaction after consuming an egg or egg-laden product. ((6) It’s helpful to know that if you (or your child) find out that you are allergic to chicken eggs, you may also be allergic to other types of eggs such as duck, goose, quail and turkey. .
Egg allergy vs egg intolerance
If you don’t have an egg allergy, is it possible that you have an intolerance to eggs?
The majority of egg intolerant people tend to tolerate egg yolk, but it is the white egg or albumin that their body cannot handle. While an allergy to eggs actually involves a chemical reaction in the body, intolerance to eggs generally means that a person cannot properly digest and absorb egg whites (or egg yolks).
Common symptoms of egg intolerance include many of the digestive problems many people face, such as bloating, excessive gas, nausea, stomach pain and stomach cramps. Vomiting and other gastrointestinal problems are also possible. Are there any other possible symptoms? Yes, intolerance to eggs can be in the form of headaches, skin problems, breathing problems, heartburn, joint pain, irritability and nervousness. ((7)
There are generally helpful ways to find out if you have a food allergy or food intolerance: (8)
- Happens suddenly most of the time
- A small amount of food is enough to trigger it
- Happens every time you eat the food causing the allergy
- May be life threatening
- Usually comes gradually
- Occurs only when you eat a lot of food
- Occurs only if you eat this food often
- Does not endanger life
Eggs in vaccines
When you have an egg allergy or intolerance to eggs, it’s obvious that not consuming eggs or egg-derived ingredients (see next section) is the main way to get out of it. But did you know that it is not uncommon for many vaccines to contain egg protein? It is true !
Do you find it hard to believe that eggs are used in vaccines, especially the flu vaccine? As the website for CDC (Center for Disease Control and Prevention in the United States) indicates “Most flu vaccines and the nasal flu vaccine are made using egg technology.” Why do flu vaccines contain egg protein? Because according to the CDC, “most flu vaccines today are produced using an egg-based manufacturing process and therefore contain a small amount of egg protein called ovalbumin.” (9)
Some interesting readings:
It’s not just the flu vaccine that contains eggs. The yellow fever vaccine, often required for travel to Africa and South Africa, also contains egg protein. ((10) According to scientific research, “the measles virus used in the measles vaccine (measles, mumps, rubella) is grown in fibroblast cultures from chicken embryos, and concerns have been raised about the possible presence of egg proteins in vaccines and their possible administration to people allergic to eggs. ” ((11)
The practice of administering the MMR vaccine (Measles Mumps Rubella) In children with egg allergies varies by doctor and country, so it is strongly suggested to investigate and speak to your pediatrician if you are in doubt.
Other names for egg protein
To avoid contact with eggs, it is also important to know the other egg ingredients.
Sometimes egg protein is listed as an ingredient under the following names: (12)
- Albumin or albumen
- And other words starting with “ova” or “ovo”, the prefix for the egg, which is Latin for the egg
Egg substitutes are actually often made with egg whites, so watch out for those too. There are also non-food items you should be aware of if you or your child has an egg allergy or intolerance to eggs. Things like shampoos, makeup, finger paints and certain medications may contain ovo products. As mentioned earlier, vaccines are also something that most people don’t realize they contain eggs, especially the majority of flu vaccines as well as the MMR vaccine and yellow fever.
The following foods also often contain eggs:
- Ice cream
- Sauces and spreads
5 alternatives to eggs
If you find that you have an egg allergy or an intolerance to eggs, you should not throw out recipes that ask for eggs out the window. When you need to replace eggs when baking or baking, there are many healthy alternatives that will mimic the bonding and thickening properties of eggs.
Here are some good egg substitutes to try:
Good for : cakes, muffins, quick breads
1 egg = 1/4 cup applesauce
Be sure to use unsweetened, unflavored organic apples. They will act as a filing cabinet, keeping cakes and muffins moist.
2. Baking soda and vinegar
Well for: cakes, muffins, quick breads
1 egg = 1 teaspoon of baking soda mixed with 1 tablespoon of white vinegar and 1 tablespoon of water
This combination is used when you want to keep treats, like cakes, mousses. This is good for recipes where more than one egg is requested.
3. Banana or other fruit puree
Well for: cakes, muffins, quick breads
1 egg = 1/4 cup mashed banana or other fruit puree
Bananas and fruit purees, such as pumpkin, add a lot of moisture to baked goods. Depending on the maturity of the banana or the type of fruit puree used, they can also add extra sweetness, so you may have to adjust the sugar levels accordingly.
4. Chia seeds and flax seeds
Good for: cakes, muffins, quick breads, yeast breads, cookies, brownies
1 egg = 1 tablespoon crushed chia seeds and 3 tablespoons water
Use chia seeds or flax seeds as an egg substitute and get an extra boost in nutrition to get started. Break the chia / flax seeds in a coffee grinder, mix with water and let stand in the refrigerator for about 15 minutes. You will get an egg substitute that looks amazingly like a textured egg. Since flax adds a slight nutty flavor, it’s great for breads, muffins, and pancakes. Atcarefully use in cakes.
5. Powdered egg filler
Well for: cakes, muffins, quick breads, cookies, brownies, yeast breads
1 egg = half tablespoon powdered egg plus 2 tablespoons water
This egg substitute is made from potato starch and tapioca and you can make it at home. It is free from eggs, gluten, wheat, casein, dairy, wadding, soy, coconut or peanuts, so it’s a great substitute for those who are not vegan but still suffer from food allergies.
You can also purchase powdered egg replacements, such as the Ener-G Egg Replacer. However, commercial egg substitutes are processed products, so use them only if you feel that another egg substitute is not suitable. Although it is supposed to be tasteless, Ener-G can give a slightly metallic or chalky taste to baked goods. It’s good in cookies or baked goods where there are enough other ingredients to “mask” the taste and where the puffiness is not to be taken into account.
You should always read the product labels carefully, companies can change their ingredients at any time, so it’s possible that an egg ingredient that didn’t exist before is now included in a product you’ve been buying for years.
To avoid an allergic reaction to eggs, it is obviously necessary to drop the eggs, but you should also avoid any product containing any of the ingredients listed above. If you are unsure whether something contains egg protein or egg, contact the manufacturer of the product.
If you think you are allergic or intolerant to eggs, tests can help you know for sure. You may be allergic to yellow or white, but it is generally recommended to avoid eggs, even if you are allergic to part of the egg, as it is difficult to separate the two 100 percent. Many companies are now creating egg-free products for vegans, which is great news for you if you are allergic or intolerant to eggs. The other good news is that you now have many healthy alternatives to eggs that can be used so you can keep creating your favorite culinary creations.
Are you a health or paramedical practitioner? Boost your visibility by registering for free on Therapeutes.com