Egg allergy is most often triggered by proteins found in the egg white, such as ovomucoid or ovalbumin.[1] Some egg proteins become denatured when exposed to heat, meaning they lose their original shape/structure and may no longer trigger an allergic reaction. Because of this, up to two-thirds of egg-allergic people may be able to tolerate baked egg (heated ≥350° for >30 minutes), and if tolerance to egg develops over time, it will usually begin with baked egg.[2][3]
References
- ^Leech SC, Ewan PW, Skypala IJ, Brathwaite N, Erlewyn-Lajeunesse M, Heath S, Ball H, James P, Murphy K, Clark ATBSACI 2021 guideline for the management of egg allergy.Clin Exp Allergy.(2021-Oct)
- ^Samady W, Warren C, Wang J, Das R, Gupta RSEgg Allergy in US Children.J Allergy Clin Immunol Pract.(2020-Oct)
- ^Tan JW, Campbell DE, Turner PJ, Kakakios A, Wong M, Mehr S, Joshi PBaked egg food challenges - clinical utility of skin test to baked egg and ovomucoid in children with egg allergy.Clin Exp Allergy.(2013-Oct)