Egg Allergy

Food allergies are an adverse reaction of the body's immune system to certain proteins found in food. They are mistakenly identified as harmful by the immune system, triggering an immune-mediated reaction. These reactions can be either immuno-glubulin-E mediated (IgE), which is the most common, or NON-IgE mediated. The reaction can occur within seconds of exposure to the allergen or may take a longer time to manifest.

Egg Proteins and Food Allergy

Eggs, specifically proteins found in eggs, are among the most common triggers of food allergies. These proteins include ovomucoid, ovalbumin, and ovotransferrin, all of which have a high incidence of hypersensitivity. They are not easily inactivated by food processing, making them potential allergens.

The allergic reaction is triggered when these proteins are recognized by the body as harmful. One might wonder if these proteins could be made less harmful by denaturing them through chemical, physical, or enzymatic processes. This is partially true. While ovalbumin and ovotransferrin can be denatured, ovomucoid, a highly glycosylated protein in egg whites, is extremely resistant to heat and digestive trypsin. This means that it retains its allergenic capacity even after cooking.

Allergy to Egg Proteins and Chicken Meat

Egg allergy is one of the most common food allergies. Some allergens present in eggs are also found in meat, particularly chicken meat, increasing the risk of allergic reactions.

The type of egg protein causing the allergy determines the dietary restrictions for the individual. If a person is allergic to ovalbumin and ovotransferrin, they can safely include eggs and chicken meat in their diet as long as these foods are well cooked, ensuring that the proteins are sufficiently denatured to avoid immune recognition. However, if the allergy is due to ovomucoid, the diet must exclude all foods containing eggs and egg whites. Consumption of meat, including chicken, is permitted as it only contains heat-labile ovalbumin and ovotransferrin.

In summary:

• Allergy to ovalbumin and ovotransferrin
  Exclude raw eggs and meat. Cooked meat and eggs are permitted.
• Allergy to ovomucoid
  Exclude both raw and cooked eggs. Both raw and cooked meat are permitted.
• Allergy to ovalbumin, ovotransferrin, and ovomucoid
  Exclude both raw and cooked eggs. Raw meat is excluded, but cooked meat is permitted.

Individuals with ovomucoid allergy need to carefully read the food labels of processed products. Foods that contain chicken eggs, egg yolk, or egg white include egg pasta, gnocchi with eggs, some ready-made dishes, gratin dishes, shortcrust pastry, sponge cake, custard, other pastry bases, croquettes and other fried foods, meatloaves, some types of bread, and egg-based liqueurs.

Egg allergy is common among children but often regresses over time. It is not uncommon for a person allergic to eggs to regain the ability to tolerate them as they grow older.

In conclusion, being aware of the different types of egg proteins and how they affect the body can help individuals make informed dietary choices and avoid potential allergic reactions. Remember, when in doubt, always consult a healthcare professional or dietitian.