Approximately 12 million Americans suffer from food allergies, according to the Food and Anaphylaxis Network. Among food allergies, an allergy to milk and eggs is quite common. Although milk and egg allergies are more prevalent in children, they can develop at any age. It's important to identify milk and egg allergies as early as possible so you can take measures to prevent an allergic reaction.
Definition
If after consuming products containing either milk or eggs, your body responds with an immune system response, then you likely have a milk and egg allergy. Your body mistakenly recognizes the proteins found in eggs and milk as being detrimental, so it produces specific immunoglobulin E (IgE) antibodies in response to consuming milk and eggs. When you subsequently consume these products, histamines are released by the IgE antibodies, causing allergy symptoms in the respiratory, cardiovascular and gastrointestinal systems.
Causes
If you have an allergy to cow's milk, you will probably be allergic to sheep, goat and buffalo milk as well. Milk from these mammals contains the proteins casein and whey, which are the proteins thought to cause an allergic reaction. Both components of eggs, the egg yolk and egg whites, contain proteins that cause an allergic reaction. However an allergy to egg whites is more common, mainly due to the protein albumin.
Symptoms
The onset and severity of symptoms of an allergic reaction to milk and eggs varies between individuals. Some symptoms appear a few minutes after being in contact with milk and eggs, while other symptoms may take longer to develop. Hives is the most common symptom. Respiratory symptoms that may occur are asthma, coughing and wheezing and gastrointestinal symptoms include vomiting, bloody diarrhea and abdominal cramps. Anaphylaxis is a severe symptom of an egg allergy; it involves a severe drop in blood pressure and constriction of the airways which can be fatal.
Diagnosis
To diagnose an egg and milk allergy, your doctor will ask detailed questions relating to the allergy and perform a physical exam. He may also advise you to undergo a skin test or blood test. A skin prick test involves being pricked with a lancet and a small diluted sample of the proteins found in milk and eggs is exposed to your skin. You have a confirmed allergy if you develop a hive. A blood test measures the level of Ig(E) antibodies in your blood. If you have an allergy to eggs and milk, you will have higher levels of Ig(E) antibodies in your blood.
Prevention/Solution
If you're allergic to eggs and milk, the only way to avoid an allergic reaction is to avoid all products containing milk and eggs. Read food labels carefully before purchasing a product, even if it's a product you use regularly as manufacturers sometimes change the ingredients. Make sure you're aware of egg ingredient names such as albumin, globulin and ovomuciod and common milk ingredients, including lactoglobulin, lactulose, casein and whey. When you're eating out, ask detailed questions about how your food was prepared and what ingredients were used.
