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Allergy to eggs

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egg allergy photo Allergy to eggs can develop at any age and is considered a widespread phenomenon. The allergens contained in the eggs cause allergic reactions of varying degrees of intensity. There are four protein allergens with different allergenicity, these are the most aggressive ovalbumin and ovomucoid, less aggressive are conalbumin and lysozyme.

Much more intense and often allergic reaction is manifested in case of ingestion of raw egg protein in the body, although after using heat-treated eggs, the allergic reaction is quite strong. Often, the allergy to eggs is closely associated with the allergy to chicken, which is due to the presence in the meat of the chicken protein.

Allergy to eggs develops after eating not only chicken eggs, but also quail eggs, turkey, duck, goose, etc. Most often this type of allergy occurs without serious complications, but in rare cases can cause the development of anaphylactic shock. People suffering from this form of allergy are strictly prohibited from eating both the eggs themselves and the products containing them

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Allergy to chicken eggs

The most common allergy to chicken eggs is caused by proteins ovomycoid and ovalbumin, while the ovomucoid protein is quite resistant to heat treatment, so evenOn the welded egg allergic reaction can develop with the same success as on the raw one. Often the allergy to chicken eggs is accompanied by intolerance to chicken meat. The cause of the development of allergies can also be the yolk of a hen's egg, but this happens more than twice less often, and as a result of heat treatment, the yolk allergen, Vitellin, is neutralized.

Due to the fact that chicken eggs are quite common during the preparation of all kinds of food products( sausages, sausages, pasta, mayonnaise, etc.), people suffering from this type of allergy should carefully read the contents of the product indicated on the package before buying and / or using

Allergy to eggs in a child

Today, the egg allergy in children is widespread. The presence of egg allergy in a child means that the immune defense for some reason rejects the egg protein, causing a protective allergic reaction, which is accompanied by the release of histamine, thereby damaging the skin and causing functional disorders of certain body systems. The first signs of egg allergy may occur at the earliest possible age. It should be known that a response allergic reaction can also develop and egg yolk. If a child is diagnosed with egg allergy, they should be completely discarded and

products containing them should be excluded. Allergy to eggs in adults

An allergic reaction in adults is much less common, and usually, in the case of excessUse. With a single drop in the body of a significant amount of egg proteins, histamine is released, which in turn leads to a disruption in the adequate functioning of the cardiovascular, digestive, respiratory systems, as well as to allergic skin lesions. On the body, there is swelling and red itchy spots. As a preventive measure of egg allergy in adults, the possibility of excessive consumption should be excluded, and in the daily diet, the amount of eggs consumed should be maximally limited

Symptoms of egg allergy

The main symptoms of this type of allergic reaction include various skin manifestations( redness of the oral mucosa, Eczema, pruritus, swelling, red rashes) and negative reactions from the cardiovascular, respiratory and digestive systems. In addition to skin rashes, the patients are noted headache, wheezing cough, lacrimation, rhinitis, nausea, diarrhea, redness of the eyelids.

Usually, the first symptoms of egg allergy are manifested even in infancy and consist in redness and swelling of the oral mucosa, chaotic red skin rashes, digestive disorders( vomiting, nausea, diarrhea, abdominal pain), tickling-painful skin irritation. In addition, patients often have tearing, redness of the eyelids, sneezing, wheezing sounds in the chest, cough, nasal congestion, etc.

Eggs allergy - diet

First of all, a diet with a diagnosed egg allergy implies their complete exclusion from the diet. Also, do not forget that eggs are a part of a huge number of different products, and this does not always affect the packaging. For example, in the production of bakery and pasta, as well as sausages, eggs are always used, whereas often, on the label in the composition of these products, they are simply not indicated. The most common products, which contain eggs, include: sausages, mayonnaise, ice cream, crab sticks, various semi-finished products, confectionery, etc. During the study of the product composition indicated on the label, special attention should be paid to ingredients specifically indicating the presence in the compositionEggs are: egg powder, globulin, ovoglobin, lysozyme, emulsifier, egg yolk, egg white, coagulant, thickener, lecithin and albumin. In the event that eggs are needed to prepare the dish, you can get by with their analog( 1 tablespoon yeast dilute with 50 ml of water).In addition, eggs can be replaced with ordinary food gelatin, dissolving in 2 tablespoons.hot water one pack. Also, the ready-made egg can successfully replace water with soda( 1 tea) and vegetable oil.

Foods and dishes recommended for the diet: cabbage, potatoes and other vegetables;pork and beef soups;Various cereals, fruits, milk, butter, homemade cakes( without eggs!)

Treatment of allergy to eggs

Because it is not possible to directly affect the cause of the disease, the treatment of egg allergy is symptomatic. The basis of treatment is the complete exclusion of the consumption of eggs and products containing them in their composition. To remove allergic symptoms in the treatment of egg allergy, antihistamines of the third generation are used. Often egg allergy is treated with eggshells, which are preliminarily crushed and taken inside at the age appropriate quantities, but without prior consultation with an allergist, in order to avoid the development of even more serious complications, it is strictly forbidden to take any funds independently.

Prevention of egg allergy. As a complementary food, you should not rush to enter the yolk. Even though the lecithin contained in the egg yolk in young children prevents rickets, contributes to the adequate formation of muscle activity, memory work and the development of the nervous system, it is better to wait a little to introduce the allergenic product into the baby's diet. With a pronounced allergy to eggs, the optimal decision is to completely reject this product.

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