Allergy to eggs: the symptoms

Allergy to eggs is a food intolerance that has always been widespread in children, to whom it occurs from early childhood and then naturally disappears before adolescence.In recent years, however, the incidence of this allergy among adults has significantly increased: let’s see what are the symptoms and causes of allergy to eggs, and how it can be diagnosed.

How allergy to eggs manifests itself

Allergy to eggs is triggered by the ovalbumin and ovotransferrine proteins present in the yolk and, especially, in the egg white, which is what tends to create greater intolerance problems. The immune system of our body identifies these proteins as harmful and, when we come into contact, it releases histamines and other chemicals into the blood that trigger the allergic symptoms related to intolerance. Symptoms related to egg allergy vary from person to person: the most common allergic reaction is urticaria, a skin inflammation that causes redness and itching, followed by allergic rhinitis, abdominal pain such as cramps, nausea and vomiting due to difficult digestion, and finally a feeling of tiredness and constant weakness. At the moment there is no real specific test to diagnose allergy to eggs, but several approaches are used: we start with a Prick Test, where a small dose of egg proteins is injected to control the reaction of the egg on theskin. Blood tests are also crucial to check the IgE present in the blood, i.e. the amount of specific antibodies triggered by the immune system, which signal the presence of an allergic reaction in the body. Once an allergy to eggs has been diagnosed, there is no specific treatment that allows it to be cured: therefore, you must pay attention to your diet and eliminate all those foods that contain eggs.

How to follow an egg-free diet

Living with an intolerance to eggs is not as complicated as you may initially think, especially in recent years, because the increase in the incidence of food allergies has allowed the allergen-free food sector to expand and offer its customers an ever wider range of products. An example are the gastronomic proposals by Le Celizie, made with genuine ingredients and high quality raw materials, offering to those suffering from food allergies all the taste and flavor of classic Italian dishes, free of gluten, lactose, nickel, soy, yeast, dried fruit and, of course, eggs free. With Le Celizie products it is therefore possible to easily follow an eggs free diet, without giving up the pleasure of good food: for example, try the Spianata al Rosmarino, soft and perfect, and ideal for a home-made aperitif dedicated to taste!