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Prevention
By Mayo Clinic staffThere is no sure way to prevent a food allergy from occurring in the first place — but you can avoid unpleasant or dangerous reactions by avoiding the foods that cause them. If you know you or your child is allergic to eggs, the only sure way to avoid an allergic reaction is to avoid all egg products. Know what your child is eating and drinking. Be sure to read food labels carefully.
If you or your child is at risk of a serious allergic reaction, talk with your doctor about carrying and using emergency epinephrine (adrenaline). If you or your child has already had a severe reaction, wearing a medical alert bracelet or necklace is a good way to make others aware of a food allergy.
People allergic to eggs may also have a reaction after their skin comes in contact with eggs, so avoid touching eggs or products that contain eggs.
Egg allergy and flu vaccinations
Because flu vaccines contain small amounts of egg proteins, there is some risk of an allergic reaction if someone with egg allergy receives a flu (influenza) vaccine. However, many influenza vaccines contain such small amounts of egg protein that they can be safely given to people with an egg allergy. If you or your child has had a reaction to eggs, talk to your doctor before getting a flu shot. Your doctor may give you or your child a test to determine whether the vaccine is likely to cause a reaction. Other vaccinations contain little or no egg protein. But tell your doctor if you or your child has had an allergic reaction to eggs in the past, just to be safe.
Hidden sources of egg products
While there's no sure way to prevent an allergic reaction to eggs, reading labels, being cautious when eating out, and using egg-free products can help you or your child avoid an unpleasant or dangerous reaction. Unfortunately, even if a food is labeled egg-free it may still contain allergy-causing egg proteins. When in doubt, contact the manufacturer to be sure a product does not contain eggs.
Food products that contain eggs:
- Marshmallow
- Mayonnaise
- Meringue
Other foods that may contain eggs include:
- Baked goods
- Mixes, batters and sauces
- Frostings
- Processed meat, meatloaf and meatballs
- Pudding
- Salad dressing
- Many pastas
- Root beer and specialty coffee or alcoholic drinks
People who are very sensitive to egg proteins have a reaction when they touch eggs or egg products. Nonfood products that sometimes contain egg include:
- Shampoo
- Medications
- Cosmetics
- Finger paints
Several terms indicate that egg products have been used in manufacturing processed foods. Terms that imply egg protein is present include:
- Albumin
- Globulin
- Lecithin
- Livetin
- Lysozyme
- Simplesse
- Vitellin
- Words starting with "ova" or "ovo," such as ovalbumin or ovoglobulin
Another potential source of exposure is cross-contamination in home-prepared dishes or meals, especially when you're eating in other people's homes where they may not be aware of the risk.
- Food allergy: An overview. National Institute of Allergy and Infectious Diseases. http://www3.niaid.nih.gov/topics/foodAllergy/PDF/foodallergy.pdf. Accessed July 12, 2009.
- Kurowski K, et al. Food allergies: Detection and management. American Family Physician. 2008;77:1678.
- Lack G. Food allergy. New England Journal of Medicine. 2008;359:1252.
- Anaphylaxis. Asthma and Allergy Foundation of America. http://www.aafa.org/print.cfm?id=9&sub=23&cont=324. Accessed July 16, 2009.
- Chapman JA, et al. Food allergy: A practice parameter. Annals of Allergy, Asthma and Immunology. 2006;96:S1.
- Sicherer SH. Food allergen avoidance. http://www.uptodate.com/home/index.html. Accessed May 22, 2009.
- Egg allergy. Asthma and Allergy Foundation of America. http://www.aafa.org/print.cfm?id=9&sub=20&cont=523. Accessed July 16, 2009.
- Flu vaccine and egg allergy. American College of Allergy, Asthma and Immunology. http://www.acaai.org/public/advice/Fluvaccine_eggallergy.htm. Accessed July 16, 2009.
