Eggs, in many ways, are celebrated as a versatile staple by many, celebrated for their richness in flavor and nutritional value. However, beneath their seemingly innocuous shell lies a lesser-known truth: eggs harbor a range of allergens that can pose significant health threats. For individuals with sensitivities or allergies, the consumption of egg-derived products can lead to a cascade of adverse reactions, from mild discomfort to life-threatening emergencies.

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Egg whites are a common source of allergies due to the proteins they contain. The main protein responsible for allergic reactions in egg whites is ovalbumin, which accounts for around 54% of the total protein content. Other proteins in egg whites that can trigger allergies include ovomucin, ovotransferrin, lysozyme, and globulin.

When a person with an egg white allergy consumes egg whites, their immune system mistakenly identifies the proteins as harmful invaders and produces antibodies to fight against them. This immune response can lead to various symptoms, including skin reactions (such as hives, itching, or eczema), gastrointestinal issues (such as nausea, diarrhea, or abdominal pain), and respiratory problems (such as nasal congestion, wheezing, or difficulty breathing).

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Egg yolks also contain proteins that can cause allergies, although they are less commonly reported compared to egg white allergies. The main protein responsible for allergic reactions in egg yolks is livetin. Other proteins in egg yolks, such as lipovitellin and phosvitin, may also contribute to allergic reactions.

Allergic reactions to egg yolks can manifest as skin rashes, gastrointestinal discomfort, and respiratory symptoms similar to egg white allergies. However, it’s important to note that egg white and egg yolk allergies can occur independently, meaning a person can be allergic to either one or both components.

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Egg proteins, as a whole, can be allergenic. This includes both the proteins found in egg whites and egg yolks. The specific proteins present in eggs can vary between individuals, and different proteins may trigger allergic reactions in different people. Some individuals may be allergic to multiple proteins in eggs, while others may be sensitive to only specific proteins.

Allergic reactions to egg proteins can range in severity, from mild symptoms like localized itching or a rash to more severe reactions such as anaphylaxis, a severe and potentially life-threatening allergic reaction that requires immediate medical attention.

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Albumin is a water-soluble protein found in abundance in egg whites. It is one of the major allergens in eggs and can cause allergic reactions in susceptible individuals. Allergic symptoms to albumin can include skin rashes, itching, gastrointestinal disturbances (such as nausea or vomiting), and respiratory issues (such as coughing or wheezing).

Ovalbumin is the most abundant protein in egg whites and is considered a major allergen. It is highly resistant to heat and digestion, making it more likely to trigger an allergic reaction. Allergic reactions to ovalbumin can range from mild symptoms like skin irritation and gastrointestinal discomfort to more severe reactions like difficulty breathing, chest tightness, and anaphylaxis.

One Reddit user posted in r/FoodAllergies about their ovalbumin allergy. They stated that “with the ovalbumin allergy the person can usually tolerate dishes with baked eggs in it, within reason.” But, their test results reflected a high allergy to ovalbumin.

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Ovomucin is a glycoprotein found in egg whites that can contribute to allergic reactions in sensitive individuals. It is a heat-stable protein, meaning it retains its allergenic properties even when exposed to high temperatures during cooking. Allergic symptoms of ovomucin can include skin reactions (such as hives or swelling), digestive problems (such as abdominal pain or diarrhea), and respiratory issues (such as wheezing or shortness of breath).

Ovotransferrin is a protein found in egg whites that can act as an allergen. It is involved in iron transport and has antimicrobial properties. Allergic reactions to ovotransferrin can manifest as skin rashes, gastrointestinal distress (such as bloating or cramping), and respiratory symptoms (such as coughing or nasal congestion).

Lysozyme is an enzyme found in egg whites that can trigger allergic reactions in some individuals. Up to 32% of individuals with egg allergy are sensitized to lysozyme. It acts as a natural antimicrobial agent and helps protect eggs against bacterial contamination. Allergic symptoms of lysozyme can include skin irritation, nasal congestion, digestive problems, and in rare cases, anaphylaxis.

In July of 2015, 30,200 pounds of parmesan cheese were recalled over undeclared lysozyme.

Globulin is a group of proteins present in egg whites that can cause allergic reactions in susceptible individuals. Allergic symptoms to globulin can include itching, swelling, and respiratory issues. However, specific information on the allergenicity of individual globulin proteins is limited.

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Livetin is a phosphoglycoprotein found in egg yolks that can act as an allergen. It is involved in lipid transport and is less studied compared to egg white proteins. Allergic reactions to livetin can range from mild symptoms like skin rashes or itching to more severe reactions affecting the respiratory system and digestive systems.

It’s important to keep in mind that the severity of an allergic reaction can vary from person to person. Some individuals may experience mild symptoms, while others may have more severe reactions. Anaphylaxis, a severe and potentially life-threatening allergic reaction, can occur in some cases and requires immediate medical attention. If you suspect an egg allergy or have experienced any adverse reactions after consuming eggs, it is recommended to consult with a healthcare professional for proper diagnosis and guidance. They can perform allergy tests, such as skin prick tests or blood tests, to determine if you are allergic to eggs and which specific proteins are causing the allergic reactions.

Managing an egg allergy involves avoiding eggs and foods that contain eggs or egg derivatives. It is important to carefully read food labels and be aware of hidden sources of egg proteins in processed foods. Some common foods that may contain eggs or egg products include baked goods, mayonnaise, pasta, ice cream, and certain sauces or dressings. It is also important to be cautious of cross-contamination when dining out or cooking at home.

In cases of severe egg allergies, carrying an epinephrine auto-injector (such as an EpiPen) and knowing how to use it is crucial in case of accidental exposure and the development of anaphylaxis. Anaphylaxis is a medical emergency that requires immediate administration of epinephrine and seeking medical attention.

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