🥚Some children who are allergic to egg can eat small amounts of egg that is well baked (in cakes and biscuits, for example).
❗Often they will not tolerate raw egg, whole egg or lightly processed such as mayonnaise or meringue.
⚠️𝐂𝐡𝐢𝐥𝐝𝐫𝐞𝐧 𝐰𝐡𝐨 𝐜𝐚𝐧 𝐞𝐚𝐭 𝐛𝐚𝐤𝐞𝐝 𝐞𝐠𝐠𝐬 𝐚𝐫𝐞 𝐦𝐨𝐫𝐞 𝐥𝐢𝐤𝐞𝐥𝐲 𝐭𝐨 𝐨𝐮𝐭𝐠𝐫𝐨𝐰 𝐭𝐡𝐞𝐢𝐫 𝐚𝐥𝐥𝐞𝐫𝐠𝐲.
😔Unfortunately, those children who cannot tolerate baked egg are less likely to grow out of their egg allergy.
✅It is important to know that egg may be found in a wide range of foods, including:
➡️𝘉𝘢𝘵𝘵𝘦𝘳𝘦𝘥 𝘰𝘳 𝘣𝘳𝘦𝘢𝘥-𝘤𝘳𝘶𝘮𝘣𝘦𝘥 𝘧𝘰𝘰𝘥𝘴
➡️𝘚𝘰𝘮𝘦 𝘪𝘤𝘦 𝘤𝘳𝘦𝘢𝘮𝘴
✅Also, food labels with the below items may suggest the presence of egg so look out for:
➡ ️𝘈𝘭𝘣𝘶𝘮𝘪𝘯 , which suggests the presence of egg;
➡️𝘓𝘺𝘴𝘰𝘻𝘺𝘮𝘦, which is an enzyme derived from egg;
➡️𝘌𝘨𝘨 𝘓𝘦𝘵𝘤𝘪𝘵𝘩𝘪𝘯, (𝘌𝟹𝟸𝟸), which may, in rare cases, be made from egg; It works as emulsifiers and often is in trace amounts. Though trace amounts are not common to cause an egg allergy.
➡️𝘌𝘨𝘨 𝘸𝘩𝘪𝘵𝘦, in some bread it is used as a washing agent. In wine, alcohol-based drinks, coffee drinks and soup stocks (and sometimes along with eggshells) it might be used as a clarifying agent.
✴Resolution of egg allergy tends to occur in stages, starting with tolerance to baked egg.
▶️Further steps will involve cooking the egg so that the protein causing the allergy will be less degraded.
▶️It will end on the last step, which is raw egg.
(𝘧𝘰𝘳 𝘰𝘵𝘩𝘦𝘳 𝘰𝘱𝘵𝘪𝘰𝘯𝘴 𝘰𝘯 𝘦𝘢𝘤𝘩 𝘴𝘵𝘦𝘱 𝘰𝘧 𝘵𝘩𝘦 𝘭𝘢𝘥𝘥𝘦𝘳, 𝘢𝘴𝘬 𝘺𝘰𝘶𝘳 𝘋𝘪𝘦𝘵𝘪𝘵𝘪𝘢𝘯 𝘧𝘰𝘳 𝘢𝘥𝘷𝘪𝘤𝘦)
✔The suggestion is to have an initial dose of ¼ of the age-appropriate dose the child would have in one day.
✔From then double the dose every other day and aim to give it 2 to 3 times per week.
‼️Remember to always be guided by your Paediatric Allergy Team, which should include a Paediatric Allergy Dietitian.
Dr Costa is a Consultant Paediatrician and fellow of the Royal College of Paediatrics and Child Health.