Egg allergy, a common disease in children: how to live with?

The egg allergy is very common in children. Problem: eggs are present in many preparations. How to avoid coming into contact with this food?

The egg allergy is the most common food allergies in children under 3 years. It represents 30% of allergies in this age group. It manifests itself in various forms of atopic dermatitis, urticaria through conjunctivitis, rhinitis, asthma or even vomiting and abdominal pain.

Fortunately, over 60% of cases, egg allergy heals spontaneously around 3 or 4 years, provided they comply with a strict avoidance of eggs. There is no desensitization possible in the allergist.

To deprive your child too, know that there are egg substitutes, in the form of powder based on cornstarch and potato starch, which you can buy commercially.


Egg allergens are mainly contained in the egg white. However, it is best to avoid white as yellow because it is impossible to strictly separate white yellow. It is curious to note that some children allergic to raw egg will not be cooked egg. In practice, doctors (usually) advise when there is an egg allergy, still avoid giving a child cooked or raw eggs until age 2 or 3 years.

Past the age of 3 or 4 years, under the guidance of a physician and under the control of skin and blood tests, we can try to gradually reintroduce the cooked egg to see if the child tolerates. A particularly interesting that studies have shown that regular intake of cooked egg when supported accelerated the disappearance of allergy to raw egg decision.

In all cases, it is essential for children allergic to egg dosing annually IgE (immunoglobulin type E) specific white and yellow to follow the evolution of allergy to egg and gradually reintroduce improve quality of life.


Locate on a food label the presence of egg is not as simple as it seems. Indeed, we must be able to identify the different denominations of egg proteins. Attention to certain words: were to avoid all products that indicate the references to egg proteins, animal protein, ovalbumin, ovotransferrin, albumin, ovomucoid, ovomucin, lysozyme (additive or E1105), egg lecithin (or E322) lecithin unspecified.

Avoid eating a fried egg or boiled when one is allergic is not very complicated. The problem? Eggs are found in many industrial and artisanal preparations.

Note that, overall, it is necessary not to consume:
– entries with mayonnaise
– the salads;
– meats, terrines, sausages, stuffing or dumplings;
– breaded preparations, gratins, soufflés , donuts, cream, pancakes, quiches, potato croquettes, wafers, vegetable mousses, gnocchi;
– the bread, crackers, puff pastry, pastries,
– pastries, some ice , desserts, candy, candied chestnuts,
– certain wines, which can be clarified by egg proteins.


More surprisingly, the egg can also be found in some shampoos or soaps. Read the labels. When an egg allergy is confirmed, it is essential to always seek advice from their pharmacist and doctor. One finds the egg in drugs. Locate including substance lysozyme (Lysopaïne, Cantalène …). Attention also some infusion solutions clearly indicating the presence of egg (VITALIPID …) protein.

If today we know that vaccination against measles, mumps and rubella can be performed without reserve, however, we must be more careful with vaccination against influenza, which contains egg proteins.


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