Egg Allergies

By Laura Gesicki-Wood, MD

Egg allergies are one of the most common food allergies among infants and children. They may begin soon after birth by transmission through breast feeding or later though ingestion of scrambled eggs and baked goods.

While egg whites contain more proteins likely to stimulate an allergic reaction, both the egg white and the egg yolk are potentially allergy inducing. Individuals allergic to chicken eggs may have a cross reaction to eggs from other fowl (i.e. duck and quail) or to poultry, especially chicken. This bird-egg allergy syndrome is caused by a protein common to both the chicken and the egg alpha livetin.

Two thirds of children allergic to eggs will outgrow the allergy by age five. However, until that time, common symptoms related to egg allergy include eczema, hives, wheezing, and anaphylaxis. If these symptoms develop, avoid all eggs (scrambled and boiled) and avoid egg-containing products completely until further evaluation from an allergist.

The allergist will conduct a detailed history; perform skin and/or blood testing to help determine the severity of the allergy and the risks involved with egg products in both raw and cooked form. These tests can also guide reintroduction of egg into the diet by monitoring the childs sensitivity to eggs.

Generally the influenza vaccine is safe for most egg allergic individuals except those with life threatening egg allergy. Influenza vaccines are cultured in chicken eggs. However, there is little to no egg protein contained within the culture so as to be generally safe.

If concerns exist or there is evidence of a severe anaphylactic reaction to eggs, consult with an allergist for egg and influenza vaccine testing.