Allergy to eggs
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 known, possessing different allergenicity, these are the most aggressive ovalbumin and ovomucoid, the less aggressive ones are conalbumin and lysozyme.
Much more intense and often allergic reaction is manifested in case of ingestion of raw egg protein, 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 of protein in the meat of the chicken.
Allergy to eggs develops after eating not only chicken eggs, but also quail eggs, turkeys, ducks, goose, etc. Most often this type of allergy occurs without serious complications, but in rare cases it can cause the development of anaphylactic shock. Suffering this form of allergy, people are strictly prohibited from eating both the eggs themselves and their products
Allergy to chicken eggs
The most common allergy to chicken eggs is caused by proteins ovomikoid and ovalbumin, while the ovomucoid protein is quite resistant to heat treatment, so even on a cooked egg, an allergic reaction can develop as successfully as it is on raw egg. Often an allergy to chicken eggs is accompanied by intolerance to chicken meat. The cause of the development of the allergy may also be the yolk of a hen's egg, but this happens more than twice as often, while 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 that 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 the child is diagnosed with egg allergy, you should completely stop using them, and also exclude products containing in their composition
Allergy to eggs in adults
Allergic reaction in adults is much less common, and then, as a rule, in case of their excessive use. 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 prophylactic measures of egg allergy in adults, the possibility of excessive consumption should be excluded, and in the daily diet, the amount of eggs used should be minimized as much as possible
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 in infancy and are in the 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.
Egg Diet - 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 they are not indicated on the label in the composition of these products. 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 composition of the product indicated on the label, special attention should be paid to ingredients specifically indicating the presence of eggs are: egg powder, globulin, ovoglobin, lysozyme, emulsifier, egg yolk, egg white, coagulant, thickener, lecithin and albumin. If you need eggs when preparing the dish, you can get by with their analog (1 tbsp of 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 (no eggs!)
Treatment of egg allergy
Due to the fact that it is not possible to directly influence the cause of the disease, the treatment of egg allergy is symptomatic. The basis of treatment is the complete exclusion of the use 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.