According to the Food Allergy and Anaphylaxis Network, an egg allergy affects approximately 1.5 percent of young children. Fortunately, most of these children go on to outgrow an egg allergy, so it is less common in adults. The egg white, which contains the protein, is the part of egg to which people typically develop an allergy.
Features
An allergy to egg protein occurs when a person's immune system mistakenly identifies the protein as a foreign and potentially harmful substance. The body makes antibodies known as immunoglobulin E, or IgE, to the egg protein. When the person next consumes egg protein, the antibodies recognize it and react, starting a cascade of events that results in the release of inflammatory chemicals that cause the symptoms of an allergic reaction. This sequence of events takes place from within minutes to an hour after the ingestion of the egg protein, so symptoms develop quickly.
Symptoms
The symptoms of an allergy to egg protein can range from mild to severe. In mild reactions, skin manifestations such as itching or a localized rash might occur. Hives, which are large, itchy red spots, can occur as well. Respiratory and nasal symptoms such as runny nose, sneezing, coughing, difficulty breathing and a change in voice can occur if the reaction is more severe. Gastrointestinal symptoms such as nausea and vomiting also are potential symptoms. The most severe form of an allergic reaction is called anaphylaxis and results in difficulty breathing, dizziness and vomiting. A minor allergic reaction can ultimately progress to anaphylaxis, which is a life-threatening reaction, so medical attention should be sought immediately.
Diagnosis
An allergist often can determine whether a person is likely to be allergic to egg protein by taking a detailed history of the events surrounding an allergic reaction. If the physician suspects that the person is allergic to egg protein, skin testing or blood testing often is performed to confirm the diagnosis. Skin testing involves scratching the surface of the skin with a small amount of the allergen and measuring the skin reaction. Blood testing is performed by taking a sample of blood and measuring the presence of allergy-specific IgE antibodies.
Treatment
Avoidance of all foods that contain egg protein is the cornerstone of egg protein allergy treatment. This can be difficult, as egg protein is found in many types of baked goods and in less-obvious sources such as salad dressing and specialty coffee drinks. In the event of accidental exposure, medications are used to reverse the allergic reaction. For mild allergic reactions, an antihistamine such as benadryl is used. For more severe, systemic reactions, injectable epinephrine should be used to reverse the reaction. If injectable epinephrine is used, the person should go to the emergency room immediately because the reaction can return after the epinephrine wears off.
Warning
People with an allergy to egg protein often are curious about which vaccinations might contain egg protein and should be avoided. The MMR, or measles/mumps/rubella vaccination, can be administered to people with an allergy to egg protein. The flu vaccination is grown on egg embryos and thus might contain egg protein. An allergist can help a patient determine whether the vaccine can be given safely for that individual. The vaccine often will be administered in the allergist's office.
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