Egg allergy -- especially to egg whites -- is more common in children than in adults and reactions range from mild to severe. Mild reactions tend to involve the skin and gastrointestinal tracts. Severe allergy can be instantaneous.
If you suffer from an egg allergy, strictly avoiding eggs and food containing egg and egg products is the only way to prevent a reaction. But, it is not always easy to avoid these foods since many unsuspecting products contain eggs.
Always check the label ingredients before you use a product. In addition, check the label each time you use the product. Manufacturers occasionally change recipes, and a trigger food may be added to the new recipe. Also, keep in mind that some egg substitutes contain egg white.
Examples of egg products and foods that may contain eggs include:
|Egg Products||Egg-Containing Ingredients||Egg-Containing Foods|
Dried eggs or egg powder
Breaded foods (some)
Caesar salad dressing
Cookies (especially chocolate chip)
Meat or fish cooked in batter
Simplesse (fat substitute)
Anything fried or batter-fried
Reviewed by the doctors at The Cleveland Clinic Department of Pulmonary, Allergy and Critical Care Medicine.
SOURCE: The Food Allergy Initiative
Reviewed by Walter M. Ryan, DO, February 1, 2007.
Portions of this page © The Cleveland Clinic 2000-2005
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Last Editorial Review: 4/2/2007