Eggs are normally a healthy food, but when you're allergic to them, it's another story. A person who is allergic to eggs will have a reaction to the proteins found in either the egg whites or egg yolks - or both. In an allergic reaction, the body's immune system sees these proteins as harmful invaders and responds by creating specific antibodies to attack and destroy those proteins. This can cause many allergic reactions such as nausea, diarrhea, headache, hives, wheezing and, if the allergy is acute, anaphylactic shock.
Eggs can be found in many foods and have many different names. It's easy to spot "eggs" on an ingredient list. There are other names for "eggs" that may be on an ingredient list that you need to be aware of. It may take a little more time to read the ingredient list for each food you plan to purchase, but the benefits of taking a few extra minutes outweighs the the risk of an allergic reaction.
If you or your child has an egg allergy or intolerance please avoid the following:
Albumen
Albumin
Apovitellenin
Egg Lysozyme
Egg Whites
Egg Yolks
Globulin
Livetins
Lysozyme
Ovalbumin
Ovamucin
Ovamucoid
Ovoglobulin
Ovotransferrin
Ovovitellin
Ohosvitin
Simplesse
Vitellin
Ingredients that may include eggs, that don't specifically state eggs can be:
Binders
Coagulants
Emulsifiers
EGG SUBSTITUTES (these may include egg whites - should state this on the ingredient list)
Flavorings
Seasonings
White wine (can be washed with egg egg whites)
Root beer (can be washed with egg whites)
Processed meat
Sauces
VACCINATIONS (many vaccinations either contain eggs or are grown in an egg base)
Also read labels for "may be processed on equipment that also processes eggs". You have the possibility of cross-contamination, rather than actual egg ingredients.
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