The egg allergy it becomes one of the food allergies more common, but in a certain sense also in one of the least known by a good number of people, despite the fact that every year a large number of cases are diagnosed in our country, along with the celiac .
This type of allergies appear more frequently in childhood . In fact, when it comes to the egg allergy , it is an allergy that usually disappears as the child grows, especially when he is 3 or 4 years old.
What is a food allergy?
Unlike the food intolerances , the food allergies they are characterized by being a inappropriate reaction or response from our body to a particular substance (which receives the name of allergen ).
What is the egg allergy and what is it?
The egg allergy It is characterized because the allergen comes in contact with the organism of the affected person when it ingests the egg protein .
In this sense, the egg albumin (which we found in the egg white ), since it is the protein with a greater allergenic capacity.
Therefore, when a person allergic to this protein consumes eggs, the organism creates antibodies with the aim of defending itself from what it believes is an "attack".
It triggers a allergic reaction which can have clinical repercussions and very variable risks, which means that the symptoms of egg allergy They are not always the same.
Symptoms of egg allergy
- Cutaneous symptoms : urticaria, atopic dermatitis.
- Respiratory problems : difficulty breathing or asthma.
- Neurological problems : sleep disorders and difficulty sleeping.
- Gastrointestinal disorders .
- In severe cases cause anaphylaxis (all previous reactions together with vascular collapse, hypotension and cardiac dysrhythmias).
Diagnosis of egg allergy
He diagnosis of egg allergy must be performed by the specialist allergist from the patient's clinical history, serological tests (IgE in blood), skin tests (with fresh food using the technique prick-prick ) and exposure tests (ingestion of the food in question).
Of course, it is not advisable for the exposure test to be carried out in children under two years of age with cutaneous, digestive and respiratory symptoms.
Advice for people with egg allergy
The key in the prevention of the symptoms of the allergy to the egg happens to avoid so much the egg as all those products elaborated with egg or that contain their proteins .
Highlights the pastry and pastry products in general , in addition to sausages, pâtés, cold meats, pasta and bread.
You should also avoid products such as breakfast cereals and certain creamy coffees.
How to identify egg proteins in product labels?
Generally egg proteins appear on the labels of food products such as: lecithin or E-322, livetin, albumin, coagulant, emulsifier, globulin, ovalbumin, ovomucoid, ovovitelna, vitelina or E-161b.
Therefore, it is advisable to always check the labels of the food products that we buy before consumption, especially if it is the first time we ingest them.