The following are associated with an increased risk of food allergy:[1][2][3][4]
- Past/current eczema (atopic dermatitis)
- Antibiotic use in the first week of life
- Current allergic rhinitis (nasal congestion, runny nose, sneezing, itching)
- Family history of atopy (eczema, allergic rhinitis, asthma)
- Birth via cesarean section
- Having allergies to other foods (e.g., peanut, cow’s milk protein)
- Male sex
- Non-white ethnicity in Western countries
These risk factors are based on observational research and therefore are associated with an increased risk of egg allergy, but are not determined to cause egg allergy.
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)
- ^Grimshaw KEC, Roberts G, Selby A, Reich A, Butiene I, Clausen M, Dubakiene R, Fiandor A, Fiocchi A, Grabenhenrich LB, Larco JI, Kowalski ML, Rudzeviciene O, Papadopoulos NG, Rosenfeld L, Sigurdardottir ST, Sprikkelman AB, Schoemaker AA, Xepapadaki P, Mills ENC, Keil T, Beyer KRisk Factors for Hen's Egg Allergy in Europe: EuroPrevall Birth Cohort.J Allergy Clin Immunol Pract.(2020-Apr)
- ^Scott H Sicherer, Hugh A SampsonFood allergy: A review and update on epidemiology, pathogenesis, diagnosis, prevention, and managementJ Allergy Clin Immunol.(2018 Jan)
- ^Bellach J, Schwarz V, Ahrens B, Trendelenburg V, Aksünger Ö, Kalb B, Niggemann B, Keil T, Beyer KRandomized placebo-controlled trial of hen's egg consumption for primary prevention in infants.J Allergy Clin Immunol.(2017-May)