A small minority of people show allergic reaction to egg proteins. Many such people are diagnosed at an early age, often as infants as soon as they begin to consume solid foods, some of which may contain eggs. In many cases, children outgrow the allergy by the age of 5 or 6 years. However, some people's allergic reactions are permanent. The egg is one of six foods that cause 90% of food allergies. It is estimated that 6-8% of children suffer from some kind of food allergy, but only 2% of adults. There are standard medical procedures for diagnosing allergies, and if an egg allergy is suspected, medical advice and diagnosis should be undertaken as soon as possible. Because many foods contain eggs, providing a diet completely free of eggs and egg products may be quite difficult. It is essential to confirm the fact of an egg allergy in a patient, particularly a child, before attempting to assemble an egg-free diet. While avoiding whole eggs is not difficult, many prepared foods contain either whole eggs or egg components. Allergic individuals, or in the case of infants, their care-givers, should check prepared food ingredient listings carefully to ensure that no egg products are included. Although most allergies are to proteins found in the egg white, people should avoid any part of the egg because even in separated egg yolks, a small amount of white will be present. Allergic patients should work with their doctors to develop emergency strategies so that, in the event of inadvertent exposure to egg proteins, they have a suitable treatment available. Treatment with antihistamines or epinephrine can be useful but must only be carried out under medical supervision. |