There are a huge number of varieties of food allergies, almost any food is a potential allergen and can cause intolerance. In most cases, the problem is solved by simply eliminating the allergen product from the diet. In the case of an allergy to eggs, everything is much more complicated. After all, eggs due to their nutritional properties (high content of iron, vitamins, minerals, proteins) are perhaps the most popular product in our kitchen. A lot of recipes and ready-to-eat products from the store contain eggs or their components.
However, the diagnosis of "egg allergy" is not a sentence. How to recognize? How to treat? How to live with her? Let's figure it out.
Causes
An allergic reaction is caused by the proteins contained in the egg. And there are 4 of them in the protein part (conalbumin, ovalbumin, lysozyme, ovomucoid) and 1 in the yolk (vittelin). A lot for one food item, right? Each of these proteins (the so-called "albumins") is capable of developing an allergic reaction, even in a meager amount. For example, if you do not thoroughly wash the dishes in which the eggs were boiled, and then cook the next dish in it, you can provoke an immune reaction.
In fairness, it should be noted that during cooking, most of the albumin of the protein breaks down, and the vittelin of the yolk completely loses its allergenic properties (provided that the yolk is thoroughly boiled). For this reason, the yolk is considered less allergenic than protein. Accordingly, heat treatment can significantly reduce the allergenicity of the product. Some people may well be able to eat boiled eggs without experiencing allergy symptoms.
A curious fact: an allergy to chicken eggs causes cross-reactions to goose, duck, turkey, quail eggs (to a lesser extent), and even to poultry meat (chickens, turkeys, ducks, geese).
There is an opinion that eating quail eggs can save the situation. However, this opinion is erroneous. In most cases (up to 70%), an allergy to eggs gives a cross-reaction to quail eggs.
Manifestations of the disease
Symptoms, like any other type of allergy, can vary from almost imperceptible and not causing inconvenience to Quincke's edema and anaphylactic shock .
The main manifestations are:
- rhinitis, sneezing, itching and profuse flow from the nose;
- lacrimation, redness of the mucous membranes of the eye;
- itching and redness of the inner surface of the mouth;
- dry cough;
- difficulty breathing, asthma attack;
- dizziness, fainting;
- redness, rash, itching on the skin;
- urticaria, including "giant urticaria" ( Quincke's edema );
- eczema;
- vomiting, diarrhea, abdominal pain;
- anaphylactic shock (rare).
Egg allergy does not have a clear dependence on the volume of the product consumed: in some, even a small amount can cause a severe allergic reaction, while in others, the reaction is provoked by excessive consumption of eggs.
Treatment methods
It is completely impossible to get rid of egg intolerance (however, as well as from any other intolerance). Accordingly, the treatment is carried out according to the standard scheme:
- Hypoallergenic diet. From the diet, it is necessary to exclude as much as possible not only the eggs themselves, but also any poultry meat, limit the use of foods that are potential allergens (citrus fruits, chocolate, sugar), use gentle cooking methods (cooking, stewing, steaming).
- Antihistamines . To relieve acute symptoms, the doctor may prescribe antihistamines.
- Preparations for external use (ointments, gels, creams, emulsions). To relieve skin manifestations of allergies, external agents are used that can relieve itching, reduce inflammation, and accelerate skin regeneration.
- Specific immunotherapy (SIT). The meaning of this technique is the regular introduction of the allergen by injection with a gradual increase in the dose of the injected substance. Thus, the body "learns" to deal with the provocative substance on its own, which achieves a significant reduction in symptoms.
- Enterosorbents. It is necessary to take enterosorbents for any type of allergy. Due to their ability to adsorb and remove toxins and allergens from the intestines, it is possible to significantly alleviate the course of the disease.
- Physiotherapy. In cases of allergies with severe skin manifestations, the doctor may prescribe physiotherapy that can relieve itching, reduce inflammation, and accelerate healing.
An interesting fact: an egg allergy in a child that occurs between birth and a year often disappears on its own by 5-6 years due to the fact that the digestive and immune systems in children develop gradually. While an allergy that occurs at an older age will accompany a person all his life, such people have no choice but to learn to coexist peacefully with the disease.
How to live with it?
To prevent the development of an allergic reaction, first of all, it is necessary to reduce the consumption of eggs and their components to zero. To do this, you need to learn how to read the composition on the labels correctly - even if eggs are not directly indicated in the composition, the manufacturer can disguise their presence with the following terms:
- lysozyme;
- egg powder;
- emulsifier;
- melange;
- thickener;
- globulin;
- albumen;
- vittelin.
Most refined foods contain eggs in one form or another:
- processed meat (sausages, sausages, meatballs);
- confectionery (cakes, pastries, cookies, marshmallows, biscuits);
- dough products (some types of bread, pies, muffins, pancakes);
- sauces (mayonnaise, ketchup).
Egg intolerance also makes you forget about all kinds of omelettes, ice cream, pasta.
What can and should be included in the diet:
- soups on beef and pork broths;
- any meat other than poultry;
- vegetables;
- fruits;
- all kinds of cereals;
- milk and dairy products.
In the case when an allergy to eggs occurs in a child under one year old, all possible ways of getting the components of this product into the body should also be excluded (including the composition of infant formulas, cereals, purees). When the child reaches 12 months of age, you can start introducing boiled egg yolk, starting with a quarter teaspoon and gradually increase the dose (in the absence of a response).
Of particular note is vaccination: many vaccines contain components of egg whites, even a single administration of such drugs can provoke the development of a severe allergic reaction. Therefore, before the introduction, it is necessary to clarify the composition of the vaccine.
Despite the great nutritional value, it is quite possible to replace eggs with other products, ensuring the supply of all the necessary proteins, fats, vitamins, and iron. For example, protein and iron can be obtained by eating pork, beef, lamb, rabbit meat, and liver. To replenish the B vitamins, you need to include beans, cabbage, potatoes, nuts in the diet.
As you can see, egg allergy is a serious but not fatal disease. Follow the preventive measures, follow the recommendations of the allergist and be healthy!
