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.