Egg allergy occurs due to an abnormal immune reaction following exposure to egg, and is one of the most common food allergies. This immune response is usually mediated by antibodies called immunoglobulin E (IgE) that inappropriately mark certain egg compounds as foreign invaders, initiating an immune attack that causes allergy symptoms like hives (urticaria), swelling of the face, and vomiting shortly after the exposure.[1] Generally, egg allergy refers to hen’s eggs, but it may extend to the eggs of other birds like duck, goose, or quail.[1]
Egg allergy usually occurs early in life after the initial introduction of eggs to the diet,
but rarely, egg allergy may emerge in adulthood — and in these cases, it tends to be more severe and persistent.[1][2] Egg allergy is estimated to affect 1 to 2% of children and just 0.1% of adults.[1][3][2] Egg allergy that begins in childhood often resolves over time, with the median age of resolution being 6 to 9 years, and the majority of allergies being gone by age 16.[1][4][2] Egg allergy is associated with an increased risk of other atopic conditions (i.e., IgE-mediated allergic conditions) , including other food allergies, eczema, allergic rhinitis, and asthma.[1]