ALG-006
Eggs
Allergen · Also: Egg · Albumin · Ovalbumin · Egg white · Egg yolk · Lysozyme · Mayonnaise
Egg allergy is one of the most common food allergies in children, primarily caused by proteins in egg white (ovalbumin, ovomucoid). Most children outgrow egg allergy by school age.
Found in
Baked goods, Pasta, Mayonnaise, Sauces, Ice cream, Marshmallows, Processed meats, Noodles, Quiche
Daily intake limit
Must be avoided by allergic individuals
Body systems affected
Immune
IgE-mediated reactions causing urticaria, eczema, vomiting, and in severe cases anaphylaxis
Digestive
Nausea, vomiting, and abdominal cramps in food-allergic individuals
What the research says
Egg allergy affects ~1-2% of children. Approximately 70% outgrow it by age 16. Highly processed egg proteins (as in baked goods) are often tolerated better than raw egg.
Allergenic potential: High — One of the most common childhood food allergens
Metabolic effects: Risk of choline and vitamin D deficiency if eggs avoided without supplementation
FDA Must be declared on food labels
EFSA Major allergen — mandatory EU labelling
WHO Recognised allergen
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