ALLERGY TO EGGS

Egg protein

Egg is one of the foods of animal origin that most stimulates the immune-mediated allergic reaction in predisposed subjects; the relative proteins: ovomucoid, ovalbumin And ovotransferrin, have a high incidence of hypersensitivity and are not all easy to inactivate with food processing.
Egg allergy is therefore triggered by recognition of peptides mentioned above as harmful molecules for the organism; among readers, some might reason on the fact that, being proteins, to avoid the possibility of any clinical phenomenon linked to their interaction with the immune system, it could be sufficient to subject them to chemical, physical or enzymatic DENATURATION. Well, it is a question of a "observation only partially acceptable since, in spite of the others, the ovomucoid (highly protein glycosylated of the "HEN egg ALBUME") it is an extremely heat and heat resistant molecule trypsin digestive; for this reason, even after cooking, it effectively retains its allergenic capacity.

Allergy to egg protein and chicken meat

According to the Food and Agriculture Organization, egg allergy ranks third among the eight most frequent reactions (responsible for 90% of food allergies). "inside of the meat, especially that of chicken, consequently increasing the risk index for allergic reactions.
Egg protein allergy is therefore a very frequent form of hypersensitization; however, it is clear that the antigens involved are of three different types, two of which are thermolabile and one thermostable, it is also possible to set a more or less rigorous diet. and specific.
Without further ado, an allergic to "ovalbumin and" ovotransferrin could easily decide to include eggs and chicken meat in their diet, as long as these foods / ingredients are always well cooked and contain sufficiently denatured peptides (in order to exclude the possibility of immune recognition). On the contrary, if the allergy to eggs is characterized by incompatibility towards the ovomucoid, the diet must be totally EXCLUSION of foods containing eggs and albumen, allowing the consumption of meat (including chicken), which contains ONLY thermolabile ovalbumin and ovotransferrin. .
In summary:

Allergy to "egg albumin and" ovotransferrin = exclusion of RAW eggs and meat, the use of COOKED meat and eggs is allowed

Allergy to ovomucoide = exclusion of both RAW and COOKED eggs, the use of both RAW and COOKED meat is allowed

Allergy to ovalbumin, ovotransferrin and ovomucoide = exclusion of both RAW and COOKED eggs, exclusion of RAW meat, the use of COOKED meat is allowed.

All subjects affected by ovomucoid allergy are advised to carefully consult the food labels of manufactured and / or industrially processed products.
List of foods that contain chicken EGGS, ONLY yolk or ONLY egg white: egg pasta, gnocchi with eggs, some ready-made first courses, gratin dishes, shortcrust pastry, sponge cake, custard, other pastry bases, croquettes and other fried foods, meatloafs, some types of bread such as bread, liqueurs a egg base etc.
NB. Egg allergy is extremely widespread among the infant population but, fortunately, it represents a form of hypersensitivity with a high probability of regression; ultimately, it is not only possible, but also frequent, for a subject allergic to eggs to regain the ability to tolerate them over time.

In the video, an example of a dessert without eggs