food allergen eggs

Eggs are the top three common food allergens in the world. More than 90% of egg allergic reactions are caused by four allergenic proteins: ovomucoid, ovalbumin, ovotransferrin, and lysozyme in egg whites. Children under 5 years old are the most susceptible group, and about 70% of them are affected. Children gradually develop immune tolerance and lose allergy before the age of 16. The remaining 30% may carry the risk of allergy for life. There is currently no medical method to cure egg allergy globally. Avoidance of contact + emergency treatment is currently the only clinically proven universal response plan.

Not long ago, when I was helping my tutor sort out cases in the allergy department, I met a 3-year-old patient. My grandma secretly fed the baby half a bowl of steamed egg custard while his parents were at work, saying, "I didn't have allergies before, just because I ate less, and it would be better if I ate two more times." As a result, within ten minutes, the baby's mouth was swollen and translucent, and he was gasping for air. When he was sent to the emergency room, his blood oxygen dropped. It took him a long time to recover, and the family burst into tears in the emergency room. To be honest, I encounter this kind of danger three or four times a month due to insufficient knowledge about allergies.

Many people think that egg allergy only occurs when they touch egg white. In fact, the vitellin in egg yolk also has certain allergenicity, but the content is low and most people will not be triggered. Some people think, "I've been eating eggs since I was a child, so I'm definitely not allergic." Don't believe it. I just saw a 28-year-old girl last month. She had eaten eggs for more than 20 years and had no problems before. After the new coronavirus, her immune system was disordered. After eating half a tea egg, her body was covered with wheals, and even her throat was swollen. The specific IgE level in the serum was frighteningly high. The doctor said that this kind of adult egg allergy triggered later in life is more difficult to resolve on its own than those that developed in childhood.

Currently, the industry's response to egg allergy is divided into two groups. One group is the traditional "complete avoidance group", which requires patients to avoid even processed foods containing egg ingredients such as cakes, biscuits, and salad dressings. They must also check the ingredients in advance before vaccination. For vaccines such as influenza and measles, which are usually grown in chicken embryos, there have been cases of adverse reactions in egg-allergic patients after vaccination. Now there are also special ovalbumin-free versions to choose from.； The other school is the "tolerance induction school" that has slowly emerged in recent years. It advocates that under the full supervision of a doctor, starting with a very small amount of hard-boiled eggs and gradually increasing the intake, it can slowly help the immune system build tolerance. There have been many successful cases of children's desensitization in Europe and the United States, but many domestic doctors The students still have reservations about this plan - after all, individual differences in allergic reactions are too great. I have encountered parents who desensitized their babies at home after reading popular science on the Internet. After just feeding a little bit of chopped egg, the baby went into anaphylactic shock and was directly admitted to the ICU. It was really too risky.

Many people think they are allergic to eggs when they have bloating and acid reflux after eating eggs. In fact, it is most likely a food intolerance, which is completely different from an allergy. To truly diagnose egg allergy, you cannot rely on your own guessing at the symptoms, nor do you believe in the IQ tax of "food intolerance testing" that often checks dozens or hundreds of items. Go to a regular hospital to do a skin prick test + serum specific IgE test, combined with the actual reaction after eating, to make an accurate diagnosis. Don’t panic if you accidentally eat eggs. If it’s just a mild reaction such as rash or itching, some second-generation antihistamines can relieve it. If you experience tightness in the throat, difficulty breathing, dizziness or inability to stand, don’t hesitate to call 120 immediately. If possible, give priority to the epinephrine auto-injector you carry with you. This is the first life-saving drug for anaphylactic shock, and it is more effective than any anti-allergic drug.

I have come into contact with more than 100 patients with egg allergy, and the biggest feeling is that there is really no such thing as "almost" or "should be fine" when it comes to allergies. Some people go to the emergency room if they touch a little bit of egg crumbs, some people are fine if they eat half-cooked egg crumbs, but they are fine if they eat fully cooked ones, and even the same person may have a serious reaction next time if they are fine after eating it this time. Especially when visiting relatives during the holidays, don't feed other people's children random things. It's really not a big deal to ask if you have any allergies. You're afraid that your good intentions may lead to bad things. By the way, here’s a little reminder. Many people don’t know that egg extract is also added to many skin care products and cosmetics. People with severe allergies should take a closer look at the ingredient list before buying, so as not to step into unexpected pitfalls.