Egg allergy

From WikiMD.org
Jump to navigation Jump to search

Egg Allergy

Egg allergy is a type of food allergy characterized by an adverse reaction to the proteins found in chicken eggs, and possibly also in duck, turkey, and other poultry eggs.

Pronunciation

Egg allergy: /ɛɡ ˈælərdʒi/

Etymology

The term "egg allergy" is derived from the English words "egg" (from Old Norse 'egg') and "allergy" (from German 'Allergie', first used by Clemens von Pirquet in 1906).

Symptoms

Symptoms of egg allergy can range from mild (such as hives, nasal inflammation, or gastrointestinal upset) to severe (such as anaphylaxis). This allergy usually appears in infancy and most children outgrow it by the age of five, but it can continue into adulthood.

Diagnosis

Diagnosis of egg allergy is based on the patient's history of allergic reactions, skin prick test, blood test, and may include a supervised food challenge.

Treatment

Avoidance of egg and egg-containing foods is the primary treatment for egg allergy. Medications such as antihistamines may be used to reduce symptoms after accidental ingestion. In severe cases, injectable epinephrine may be required.

Related Terms

External links

Esculaap.svg

This WikiMD dictionary article is a stub. You can help make it a full article.


Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski