Articles
Egg Allergy
Egg allergy is the most common food allergy in infants and young children. It is also an allergy most are likely to grow out of. An individual may be allergic to the egg white or yolk, but the white is the most common culprit. It is near impossible to ensure complete separation of egg white and yolk, so complete egg avoidance is recommended. The allergic reaction occurs as an immune response by the body to a particular protein in the egg.
Reactions can occur within minutes, or hours after consuming eggs. Symptoms will depend on what area the reaction is affecting and can range from mild to severe, the most severe reaction being anaphylaxis, resulting in difficulty breathing. There are three main bodily systems that may be affected;
Skin – swelling around the mouth, hives, eczema, redness
Gastrointestinal tract – diarrhoea, vomiting, nausea, stomach pain
Respiratory tract – sneezing, coughing, wheezing, itchy eyes, runny nose, may trigger an asthmatic attack
Treatment
Treating an egg allergy is not as simple as just not eating eggs. Eggs and their constituents can be found in a number of products, and often where you least expect them. A dietitian will be able to advise you on how to read nutrition labels to ensure you avoid all forms of egg in packaged products. You will need to learn the different names of ingredients to avoid such as albumin, globulin, ovalbumin and ovomucin. It may seem overwhelming to begin with, but with the support of a dietitian, it will become second nature. Your dietitian can recommend particular food brands, such as Freedom Foods, who produce a number of egg free packaged products. They will also ensure your new diet is adequate in important nutrients and still contains variety even with the elimination of egg and egg products.
A dietitian can also advise you on a number of egg substitutes to use in cooking and baking. Commercial products are available, such as No-Egg. A common replacement for eggs in cooking and baking is ½ tsp baking powder + 1 tbs water + 1 tbs vinegar, which is equal to one egg. There are many other options.
Added to site on : Tuesday, 3 July 2012