Egg allergy
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
- Medical encyclopedia article on Egg allergy
- Wikipedia's article - Egg allergy
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