EGG ALLERGY

Egg allergy reactions vary from person to person and usually occur soon after exposure to egg. Egg allergy symptoms can include:

• Skin inflammation or hives — the most common egg allergy reaction
  Nasal congestion, runny nose and sneezing (allergic rhinitis)
  Digestive symptoms, such as cramps, nausea and vomiting
  Asthma signs and symptoms such as coughing, wheezing, chest tightness or shortness of breath

Anaphylaxis

A severe allergic reaction can lead to anaphylaxis, a life-threatening emergency that requires an immediate epinephrine (adrenaline) shot and a trip to the emergency room. Anaphylaxis signs and symptoms include:

Constriction of airways, including a swollen throat or a lump in your throat that makes it difficult to breathe
Abdominal pain and cramping
Rapid pulse
Shock, with a severe drop in blood pressure felt as dizziness, lightheadedness or loss of consciousness

Discuss with your doctor any reaction — no matter how mild — you or your child has to eggs. The severity of egg allergy reactions can vary each time one occurs, so even if a past reaction was mild, the next one could be more serious.

By Mayo Clinic Staff

Here are some things you can do to avoid an allergic reaction, and to keep it from getting worse if one does occur.

Read food labels carefully. Some people react to foods with only trace amounts of egg.
Be cautious when eating out. Your server or even the cook may not be completely certain about whether a food contains egg proteins.
Wear an allergy bracelet or necklace. This can be especially important if you or your child has a severe reaction and can’t tell caregivers or others what’s going on.
Let your child’s caregivers know about an egg allergy. Talk to your child’s babysitters, teachers, relatives or other caregivers about the egg allergy so that they don’t accidently give your child egg-containing products. Make sure they understand what to do in an emergency.
If you’re breast-feeding, avoid eggs. If your child has an egg allergy, he or she may react to proteins passed through your milk.

Hidden sources of egg products

Unfortunately, even if a food is labeled egg-free it may still contain some egg proteins. When in doubt, contact the manufacturer.

Foods that contain eggs can include:

Marshmallows
Mayonnaise
Meringue
Baked goods
Breaded foods
Marzipan
Frostings
Processed meat, meatloaf and meatballs
Puddings and custards
Salad dressing
Many pastas
Foam on alcoholic, specialty coffees
Pretzels

Several terms indicate that egg products have been used in manufacturing processed foods, including:

Albumin
Globulin
Lecithin
Livetin
Lysozyme
Vitellin
Words starting with “ova” or “ovo,” such as ovalbumin or ovoglobulin

Another potential source of exposure is cross-contamination in home-prepared dishes or meals, especially when you’re eating in other people’s homes where they may not be aware of the risk.

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