Allergies most often appear in childhood. An allergy is a reaction or inappropriate response of the organism to a particular substance (allergen). In egg allergy, the allergen comes in contact with the body of the person affected by eating protein food. Egg albumin is the protein that is more allergenic. In the food industry it is used as an additive stabilizer, thickener and to give more texture, among other functions.
Our body produces antibodies that defend us from bacterial, viral. In people with food allergies is unclear given cause. In a high percentage of cases, because the body produces an antibody, IgE (immunoglobulin E) directed against the product that acts as an allergen. The union between the allergen and IgE triggers the allergic reaction with clinical implications highly variable from one person to another: skin symptoms, gastrointestinal, respiratory (asthma) or neurological (sleep disorders). If the allergic reaction affects several organs can cause anaphylactic shock box, which is a severe disease that requires urgent medical attention.
Egg allergy is most common in children. The allergic reaction depends on ovoglobulin, derived from egg protein. Egg allergy affects everyone differently. Mild reactions tend to involve skin and bowel. Egg allergies can also cause intense Heartburn. Egg allergy is mainly a practical challenge because it limits the choice of cakes, biscuits, ready meals, etc. Some people can eat well cooked or processed eggs without a reaction.
In food allergy, most often is that over time there is a tolerance, but there are cases in which awareness can persist throughout life. Dietary treatment is therefore exclude from the egg, its derivatives and all products that include ingredients from any of the components of the egg. On the other hand, we must bear in mind that many manufacturers use in the process of developing their products, eggs without being listed in its composition, such as bread and other bakery products and pastry brushed.
Since the person can tolerate the food in time, it is recommended that every two years in question to introduce the food in the diet. In the case of the egg, should always be cooked to favor a better digestibility of its proteins.
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