Egg Allergy

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In addition to the general information about food allergies, here are some issues that people with an egg allergy should know about.

Raw and cooked eggs

Some people with a mild egg allergy can safely eat small amounts of cooked eggs, but have reactions to raw eggs. Although cooking can alter the structure of egg protein, some of the allergenic proteins are heat stable, so cooked eggs can still trigger reactions. Consult your allergist before trying any new foods that contain eggs.

Outgrowing an egg allergy

Studies show that for many children with an egg allergy, the allergy will disappear within a few years. For some, however, severe egg allergy can be a life-long condition. Consult your allergist before reintroducing your child to egg products.

Egg in chicken meat

Eggs are sometimes present in the bodies of slaughtered mature female birds. Although processes such as rinsing and water-chilling help to remove traces of egg, tests have shown that residual amounts can remain in and on the carcasses of mature poultry and, therefore, in products made from mature poultry. As a result, people with a severe egg allergy have had reactions after consuming processed chicken products containing mature poultry meat. Before consuming products containing poultry meat, review labels carefully for precautionary statements warning about the possible presence of egg.

Read the labels

If you're allergic to eggs, the only way to avoid a reaction is to avoid all food and products that contain egg and egg derivatives. Don't eat a food or product if the label has precautionary statements such as "may contain eggs". Read ingredient lists carefully and learn to identify other names for eggs, such as albumin. Do not consume a food or product if there is no ingredient list or if there is a risk that the product might have been in contact with eggs. If there is not enough information to make a decision, you can always call to ask the company or speak to a knowledgeable person at a restaurant or at the point of purchase.

Vaccines

Influenza vaccines are grown on egg embryos and may contain traces of egg protein. Consult your allergist before getting a flu shot. Although the MMR (measles, mumps and rubella) vaccine may also contain egg protein, it is generally considered safe for children. Again, consult your allergist.

Sources of egg

The proteins in eggs from chickens are very similar to those found in eggs from ducks, geese, quails and other types of eggs. Therefore, people who are allergic to eggs from chickens may also experience reactions to the eggs from other species. Consult your allergist before consuming eggs or products made from the eggs of ducks, geese, quail and other types of eggs.

Other names for eggs

• Albumin, albumen
• Conalbumin
• Egg substitutes, for example, Egg Beaters
• Globulin
• Livetin
• Lysozyme
• Ovo (means egg), for example, ovalbumin, ovomucin, ovotransferrin
• Silico-albuminate
• Vitellin

Food and products that contain or often contain eggs

• Baked goods (including some type of breads) and baking mixes
• Battered and fried foods
• Cream-filled desserts, for example, custards, meringues, puddings and ice creams
• Egg and fat substitutes
• Fat replacers, for example, Simplesse
• Lecithin
• Mayonnaise
• Meat products with fillers, for example, meatballs and meatloaf
• Nougats, marzipan candy
• Pasta (fresh pasta, some types of dry pasta for example, egg noodles)
• Quiche, soufflé
• Salad dressings, creamy dressings
• Sauces, for example, Béarnaise, hollandaise, Newburg, tartar

Other possible sources of eggs

• Alcoholic cocktails and drinks, for example, eggnog and whiskey sours
• Fish mixtures, for example, surimi (used in imitation crab and lobster meat)
• Foam and milk toppings on coffee
• Homemade root beer mixes and malt-drink mixes
• Icing, glazes
• Meat products with fillers, for example, preprepared hamburger patties, hotdogs and cold cuts
• Soups, broths and bouillons

Non-food sources of egg

• Anesthetic, for example, Diprivan (propofol)
• Craft materials
• Hair-care products
• Medications
• Some vaccines, for example, MMR (measles, mumps and rubella)

Where can I get more information?

For more information about food allergies:

• Consult an allergist.
• Refer to Health Canada’s Food Allergies web page
• Refer to the Canadian Food Inspection Agency’s Food Allergens web page
• Sign up for the CFIA’s "Food Recalls and Allergy Alerts" email or RSS notification service
•  Order free copies of this brochure by calling 1-800-442-2342/TTY 1-800-465-7735 (8:00 a.m. to 8:00 p.m. Eastern time, Monday through Friday).
• Visit these organizations for additional allergy information:
  • Allergy/Asthma Information Association
  • Anaphylaxis Canada
  • Association québécoise des allergies alimentaires
  • Canadian Celiac Association
  • Canadian Food Inspection Agency
  • Canadian Society of Allergy and Clinical Immunology
  • Fondation québécoise de la maladie coeliaque
  • Health Canada

This information was developed by the Canadian Food Inspection Agency (CFIA) and Health Canada, in consultation with Allergy/Asthma Information Association, Anaphylaxis Canada, Association québécoise des allergies alimentaires, Canadian Celiac Association and the Canadian Society of Allergy and Clinical Immunology.

CFIA P0707E-10
Catalogue No.: A104-84/2010E
ISBN: 978-1-100-14805-2