In egg allergy, the allergen comes into contact with the body of the person affected by eating protein food.
Egg albumin is the protein that has greater capacity allergenic and is located in the clear. In the food industry it is used as an additive stabilizer, thickener and to provide more and more texture.
The body forms antibodies that fight bacterial, viral, etc.. In people with food allergies is not yet determined the cause. In a high percentage of cases, because the body creates an antibody, IgE (immunoglobulin E) directed against the product that works as an allergen.
The union between the allergen and the IgE allergic reaction releases the highly variable clinical implications from person to person, skin symptoms, gastrointestinal, respiratory (asthma) and even neurological (sleep disorders).
If the allergic reaction afflicting various organs can cause anaphylactic shock box, a serious condition that needs medical attention, because it can seriously compromise the health of the person.
The egg is the most allergenic foods in children 1 to 2 years. The prognosis is good, because the children end up tolerating this food, almost always, when over 2 or 3 years.
Chicken eggs can cause allergies in many children, one of the foods that causes adverse reactions. These tend to make their first appearances in the first two years of life, affecting nearly 5% of the children.
Symptoms occur at cutaneous and digestive, respiratory manifestations but there may be less so. The vast majority of allergies to eggs answer in itself, a minority of patients recorded in addition to problems with the chicken.
There is still no medical solution, carry out a diet free of eggs, avoid foods that may contain some types of pasta, bread, cold cuts, sausages, soups and sauces.
Be careful with some drugs and vaccines, because people with egg allergies can have complications.