Eggs are composed if 56-61% egg white and 27-32% egg yolk. Clinically relevant allergens are found in both eggs and egg white, but egg white allergy is more commonly seen.
Egg white contains about 20 allergens, the most important being ovalbumin, ovotransferrine and ovomucoid. The latter is heat resistant. Other heat egg allergens are lysozyme and ovomucine.
Egg allergy is one of the most prevalent food allergies in children. The estimated prevalence varies between 1.6% and 3.2% depending on the classification and nomenclature of food hypersensitivity reactions used.
However egg allergy is much less common in older children and the adult population.
The severity of egg sensitivity varies. Some people are at serious risk from anaphylactic shock and must avoid egg in all its forms, others can eat small amounts of egg, for example baked goods. Egg intolerance can produce eczema and a rash.
What is egg intolerance?
