Egg allergy

A nest of colorful eggs is as much a part of Easter for them as is the hare hiding them. For children and adults with an allergy to chicken eggs (egg white allergy) does not apply. Your body reacts to certain proteins in the egg white (rarely in the yolk) with a violent defense reaction.

Antibodies in the blood

The allergy-causing substance - the allergen - is actually harmless, but the immune system of the allergic person classifies it as an impurity. It is running at full speed to fight the alleged stranger. It uses antibodies in the blood called immunoglobulin E (IgE for short). IgE forms a complex with allergens that causes specific white blood cells (mast cells) to release histamine.

Histamine is the messenger responsible for redness, swelling and itching. Therefore, eating egg in affected people leads to nausea, abdominal cramps, diarrhea, rash or difficulty breathing. With a very strong allergic readiness, a life-threatening shock condition can occur even after consumption of small amounts of the allergen.

The allergy is not equally strong for all concerned. Some allergic people who do not tolerate a raw egg (for example in dessert) can eat it in cooked form without any problems. Others are so sensitive that they not only have to avoid chicken eggs, but also eggs from geese or ducks. In rare cases, there are cross-allergies. In this case - due to the chemically similar protein structure - even poultry meat or bird feathers trigger an allergic reaction.

Food allergy

From the food allergy differ pseudoallergies (pseudo = Greek: sham), in which histamine is released without IgE is involved. Ingredients of some foods and additives such as colorants, preservatives or flavorings can react directly with mast cells and thus release histamine. The consumption of histamine-rich foods such as cheese, fish and wine can lead to allergic signs in some people.

In contrast to allergies, pseudoallergies are rarer and only larger amounts of the pseudoallergene cause discomfort. For all persons concerned: the triggering substances must be omitted!

In search of the egg

The renouncement is quite simple in the colorful Easter egg, the search for eggs in finished products, however, is more complicated. Since eggs are used as binding, instinctual and loosening agents, they can be found in baked goods, sauces, mayonnaise, ice cream, custards and desserts. Eggs are also used for clarifying liquids, so traces can appear in broth, juice and wine. The list of ingredients often includes chicken protein, foreign protein, animal protein, lecithin, stabilizers and emulsifiers.

Playing it safe, who avoids finished products and cooks and bakes. However, cake recipes often do not come without an egg. Egg substitutes (mostly soy-based) from health food store help here or pharmacy.

Examples of egg replacement products:
Pro egg -Use two tablespoons of water, one tablespoon of vegetable oil and half a teaspoon of baking soda to bake
or
you replace an egg with -one tablespoon of whole soy flour and two tablespoons of water


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