Egg Free

Egg allergy is an immune hypersensitivity to proteins found in chicken eggs, and possibly goose, duck, or turkey eggs. Symptoms can be either rapid or gradual in onset. The latter can take hours to days to appear. The former may include anaphylaxis, a potentially life-threatening condition which requires treatment with epinephrine. Other presentations may include atopic dermatitis or inflammation of the esophagus.

Egg allergy appears mainly in children but can persist into adulthood. In the United States, it is the second most common food allergy in children after cow's milk. Most children outgrow egg allergy by the age of five, but some people remain allergic for a lifetime.In North America and Western Europe egg allergy occurs in 0.5% to 2.5% of children under the age of five years. The majority grow out of it by school age, but for roughly one-third, the allergy persists into

What are the symptoms of a food allergy?

Like other food allergies, having an allergic reaction to eggs can include any of the following symptoms:

  • Flushed face and body
  • Itchy eyes, nose, face and skin
  • Tingling, numbness or pain in the lips and tongue
  • Hives 
  • Cramps, diarrhea, vomiting 
  • Wheezing, coughing 

More severe symptoms can include: 

  • Swelling of the eyes, face, lips, throat and tongue
  • Weakness, dizziness 
  • Anxiety, distress, sense of fear and doom
  • Difficulty talking, swallowing or breathing
  • Drop in blood pressure 
  • Rapid heartbeat 
  • Unconsciousness

The symptoms of an allergy can develop in minutes or up to 72 hours after eating foods that contain egg.  Reactions can also quickly change from having mild symptoms to those that are more severe.

adulthood. Strong predictors for adult-persistence are anaphylaxis, high egg-specific serum immunoglobulin E (IgE), robust response to the skin prick test and absence of tolerance to egg-containing baked foods

Non-allergic intolerance
Egg whites, which are potentially histamine liberators, also provoke a nonallergic response in some people. In this situation, proteins in egg white directly trigger the release of histamine from mast cells.Because this mechanism is classified as a pharmacological reaction, or "pseudoallergy", the condition is considered a food intolerance instead of a true immunoglobulin E (IgE) based allergic reaction.

The response is usually localized, typically in the gastrointestinal tract Symptoms may include abdominal pain, diarrhea, or any other symptoms typical to histamine release. If sufficiently strong, it can result in an anaphylactoid reaction, which is clinically indistinguishable from true anaphylaxis. Some people with this condition tolerate small quantities of egg whites.They are more often able to tolerate well-cooked eggs, such as found in cake or dried egg-based pasta, than incompletely cooked eggs, such as fried eggs or meringues, or uncooked eggs.

Egg-Free Avoiding eggs

Most people find it necessary to strictly avoid any item containing eggs, including:

Albumin (egg white protein)
Apovitellin (egg yolk protein)
Egg Beaters (cholesterol-free, uses egg whites)
Dried egg solids, powdered egg
Egg, egg white, egg yolk
Egg wash
Eggnog
Fat substitutes (some)
Livetin (egg yolk protein)
Lysozyme (egg white protein)
Mayonnaise
Meringue or meringue powder
Ovalbumin (egg white protein)
Ovoglobulin (egg white protein)
Ovomucin (egg white protein)
Ovomucoid (egg white protein)
Ovotransferrin (egg white protein)
Ovovitelia (egg yolk protein)
Ovovitellin (egg yolk protein)
Silici albuminate
Simplesse
Vitellin (egg yolk protein)

Ingredients that sometimes include egg protein include: artificial flavoring, natural flavoring, lecithin and nougat candy.

Probiotic products have been tested, and some found to contain milk and egg proteins which were not always indicated on the labels.

Tips on following an egg-free diet

  • Read the ingredient labels every time you shop. 
  • Call the manufacturer if you have questions about their products. Many food packages have a telephone number on them.
  • Avoid all foods that state that the product “may contain” or “does contain” egg or egg products.
  • Don’t take any chances. Avoid products that do not have an ingredient list.
  • Foods labelled as “vegan” are egg-free. Look for vegan soups and sauces.
  • Plain cooked grains and plain oatmeal are healthy breakfast options that are egg-free. Avoid instant cream of wheat and instant oatmeal.
  • Avoid adding condiments like mayonnaise, salad dressings and sandwich spreads that may contain eggs.
  • When eating out, choose grilled or roasted meat, fish or poultry or salads with oil and vinegar dressing on the side.
  • Fresh fruit makes a great dessert choice, especially when in season. Avoid desserts that contain custards, creams and puddings.