Egg allergy is the third most common food allergy among children and adults in the Philippines. It is due to the abnormal reaction of the body’s immune system against egg proteins found mostly in the egg white and lesser amounts from the egg yolk. Symptoms occur within minutes to hours after ingestion and may include the following:
● Skin: Rashes, Swelling, Redness
● Gastrointestinal: Vomiting, Diarrhea, Bloody stool, Abdominal pain
● Eczema
● Respiratory: Wheezing, Coughing, Difficulty breathing, Rhinitis (runny nose, teary eyes), Nasal congestion
Egg is a staple ingredient and is found in many food items. Egg allergy is usually managed by avoiding any egg-containing food items. Thus, it is important to diagnose true egg allergy from salmonella food poisoning or food intolerance with your physician to avoid unnecessary egg restriction and to save costs from buying expensive alternative ingredients. Children who developed egg allergies at infancy can outgrow their allergy and develop egg tolerance by their school-age years starting around 4 - 16 years old.
Here are a list of egg containing foods to avoid, hidden egg ingredients in food labels, and substitutes for egg products that you may look for in case you or your child have egg allergy:
Egg-Containing Foods to Avoid
● Boiled frosting
● Custard
● Lumpia wrapper made with egg / Crepe with egg
● Puddings
● Batter-fried foods
● Egg noodles
● Hollandaise sauce
● Mayonnaise
● Meringue
● Eggnog
● Egg white glaze
● Many prepared meats like hotdog and luncheon meats
● Meatloaf croquettes
● Many baked goods
● Pancakes, waffles
● French toast
● Some salad dressings
● Some egg substitutes
● Soups made with nido, molo and egg noodles
● Candies made with egg like: Yema, Marshmallow, Nougat, Marzipan, Fondant, Macaroons, Tartar Sauce
Hidden Egg Ingredients in Food Labels
● Albumin
● Dried Egg
● Egg yolk
● Egg white
● Egg white solids
● Globulin
● Vitelin
● Lysozyme
● Ovalbumin
● Ovomucin
● Ovomucoid
● Ovoglobulin
● Ovovitellin
● Powdered eggs
● Vitellin
Substitutes for Egg Products
● Imitation mayonnaise
● Spaghetti or other egg-free noodles
● Egg-free baked goods
● Egg substitutes made without egg
● Cornstarch
● Tapioca pudding without egg
● Baked goods without egg
/AET
References:
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Savage, J. H., Matsui, E. C., Skripak, J. M., & Wood, R. A. (2007). The natural history of egg allergy. Journal of Allergy and Clinical Immunology, 120(6), 1413-1417.
Recto, M. S. T., Genuino, M. L. G., Castor, M. A. R., Casis-Hao, R. J., Tamondong-Lachica, D. R., Sales, M. I. V., ... & Dionisio-Capulong, R. C. (2017). Dietary primary prevention of allergic diseases in children: the Philippine guidelines. Asia Pacific Allergy, 7(2), 102-114.
Koplin JJ, Osborne NJ, Wake M, Martin PE, Gurrin LC, Robinson MN, Tey D, Slaa M, Thiele L, Miles L, Anderson D, Tan T, Dang TD, Hill DJ, Lowe AJ, Matheson MC, Ponsonby AL, Tang ML, Dharmage SC, Allen KJ. Can early introduction of egg prevent egg allergy in infants? A population-based study. J Allergy Clin Immunol. 2010; 126:807–813.
Jamorabo-Ruiz, A., Serrano-Claudio, V. & Exevea-de Castro, Esperanza (2011). Medical Nutrition Therapy for Filipinos, 6th ed. Manila: Merriam & Webster Bookstore, Inc.
