ALLERGY RESOURCES

COMPREHENSIVE ALLERGY RESOURCES FOR EVERYONE - THE TOP 14 ALLERGENS AND BEYOND

COMPREHENSIVE ALLERGY RESOURCES FOR EVERYONE - THE TOP 14 ALLERGENS AND BEYOND

EGG ALLERGY


Key Allergens

This page only relates to eggs - if you are interested in allergy to chicken you can visit that page HERE. Chicken eggs contain a lot of allergenic proteins and can cause very severe allergic reactions, as such they are on the EU list of 14 allergens which need to be declared in packaging.

Gal d 1 to 4 are allergens found in the egg white. Gal d 5 is an allergenic protein in the yolk called serum albumin.

Gal d 7 is an allergen linked to those with an allergy to the consumption of chickens.

Gald d 8, 9 and 10 are allergens linked to fish/chicken allergens (gal d 8 is also known as alpha-parvalbumin).


Food Intolerances

Food is low in histamine Food is low in sulphites Food is low in FODMAP Food is low in salicylates Food is low in lectin

Eggs are perfect for most food intolerances as they are low across the board.

Eggs are a low FODMAP food. FODMAP stands for Fermentable oligosaccharides, disaccharides, monosaccharides and polyols. Foods high in FODMAPs can cause symptoms of food intolerance, affecting the gastro intestinal system and this can be mistaken for a true IgE food allergy.

Salicylates are phenolic compounds found in plants with the potential to cause gastrointestinal food intolerance symptoms in people who are sensitive to salicylates. As eggs are from an animal sources they are completely free of salicylates.

Associated Syndromes

An allergy to egg can sometimes be associated with an allergy to chicken, this is called Bird-Egg Syndrome. In these cases sensitivity to egg is to the proteins in egg yolk, alpha livetin (gal d 5), which is found in both chickens and eggs.

Cross Reactivity

There is high cross reactivity with bird eggs from other species, such as duck, turkey and goose as they all have a similar composition of proteins.

Egg allergy is seen sometimes in patients who suffer from a chicken food allergy and also in combination with a fish allergy.

Other foods containing aldolase and enolase proteins include chicken, cod, catfish, salmon and tuna.

Beef, chicken and pork are other foods containing serum albumin proteins.



Resources

Websites

Allergen Encyclopedia - Egg White

Allergen Encyclopedia - Egg Yolk

Allergy UK - Egg Allergy

Anaphylaxis Campaign - Egg Allergy

FARE (US) Egg Allergy

Healthline - FODMAP Foods


Articles and Journals

Sensitivity, specificity and positive predictive value of ALEX2 multiplex examination in patients suffering from atopic dermatitis and reaction to egg, 2022

A case of food-induced acute pancreatitis in a child with egg white allergy, 2022

Early diagnosis of egg yolk-associated FPIES relates to early tolerance acquisition, 2022

Avoidance of Hen's Egg Based on IgE Levels Should Be Avoided for Children With Hen's Egg Allergy, 2021

Association between sites and severity of eczema and the onset of cow’s milk and egg allergy in children, 2020

Safe egg yolk consumption after a negative result for low‐dose egg oral food challenge, 2020

Safety of Measles, Mumps, and Rubella Vaccine in Egg Allergy: in Vivo and in Vitro Management, 2020

Influenza vaccine recommendations for children with egg allergy, 2018

Tolerance of a high-protein baked-egg product in egg-allergic children, 2016

Oral Immunotherapy for Egg Allergy: A Double-Blind Placebo-Controlled Study, with Postdesensitization Follow-Up, 2015

Allergenicity of pasteurized whole raw Hen's egg compared with fresh whole raw Hen's egg, 2015

Cracking the egg: An insight into egg hypersensitivity, 2015

Egg Food Challenges are Associated with More Gastrointestinal Reactions, 2015

Factors associated with the course of egg allergy in children, 2015



Let me know if you found any of these interesting or useful. If you spot an article or research that you think is interesting you can message me or tag me on Facebook or Twitter - links at the bottom of the page.


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