Having an egg allergy doesn’t have to be a big thing — all you need to do is skip breakfast, right? Wrong. Eggs are found in more than just omelets (besides, skipping breakfast is never a good idea). Living with an egg allergy means you have to be aware of what you’re eating and read food labels carefully. It’s work, but it’s worth it. Meanwhile, resources like Foodfacts.com are easy to use and can be very beneficial in this regard.
What Happens When a Person Has an Egg Allergy?
Foodfacts.com observes that eggs in themselves aren’t bad, but when you’re allergic to them, your body thinks they are. When a person is allergic to eggs, the body’s immune system overreacts to proteins in the egg. Every time something made with eggs enters the digestive system of a person with an egg allergy, the body thinks that these proteins are harmful invaders.
The immune system responds by creating specific antibodies to that food, which are designed to fight off the “invader.” These antibodies — called immunoglobulin E (IgE) — trigger the release of certain chemicals into the body, one of which is histamine (pronounced: hiss-tuh-meen).
So when a person with an egg allergy eats a food that contains eggs, the immune system unleashes an army of chemicals to protect the body. The release of these chemicals can affect the respiratory system, gastrointestinal tract, skin, and the cardiovascular system — causing allergy symptoms like wheezing, nausea, headache, stomachache, and itchy hives.
Most people who are allergic react to the proteins in egg whites, but some can’t tolerate proteins in the yolk. Egg allergy usually first appears when kids are very young, and most kids outgrow it by the time they’re 5 years old.
Source: Kids Health