Egg allergy

What is egg allergy?

In egg allergy, the immune system reacts to proteins in egg, mainly in the egg white. The most important are ovomucoid and ovalbumin. Ovomucoid is heat-stable and remains in baked goods, while ovalbumin changes when the egg is heated. That is why some people with egg allergy tolerate egg in cakes and bread but not in scrambled or boiled eggs.

Egg allergy usually starts in the first year of life. Many children outgrow it during their school years, but in some it persists into adulthood.

Symptoms

• Redness, itching or hives around the mouth and on the body
• Vomiting and stomach ache
• Worsening eczema in young children
• A runny nose, coughing or breathing difficulties
• In rare cases, a severe allergic reaction (anaphylaxis)

Where egg is found

Egg is found in baked goods, pancakes, pasta, mayonnaise, sauces, meatballs, ice cream and sweets. Egg is one of the allergens that must always be declared on the ingredients list. Eggs from other birds, such as duck and quail, resemble hen's eggs and usually also cause reactions.

How to get tested

Egg white (allergen code f1) is included in our Milk and egg allergy test and in Allergy Test Plus. The test shows whether you have IgE antibodies to egg white. A positive result needs to be interpreted together with how you react when you eat egg.

Frequently asked questions

Can I be vaccinated if I am allergic to egg?

Most vaccines can be given as usual, including the vaccine against measles, mumps and rubella. If you have had a severe allergic reaction to egg, tell the healthcare professional giving the vaccine.

Can I eat chicken if I am allergic to egg?

Yes, as a rule. Egg allergy and allergy to chicken meat are different allergies, although in rare cases there is a link.