The Allergens in Eggs That Can Trigger Allergic Reactions

There’s been a lot of research carried out to identify specific allergens in eggs. Of the five major allergens identified in a hen’s egg, there are four (referred to as 1-4) in the protein (i.e. the yolk), namely: ovomucoid, ovalbumin, ovotransferrin and lysozyme. Although the protein is richest in the ovalbumin allergen, it is actually ovomucoid that most provokes the most strong reactions.

The last allergen, alpha-live tine (Gal d 5) can be found in egg yolk. Most of the allergens that have been identified in a hen’s egg, thus are located in the protein portion. Persons who respond specifically to these allergens could in principle still can eat egg yolks. However, completely separating the two is very difficult, which makes is usually advised to remove eggs in their entirety from the diet. People who are allergic to chicken eggs, which are usually for duck eggs, goose eggs and quail eggs. The meat of chicken, turkey and other poultry contains other proteins than the eggs. Consequently, one does not have to fear for allergic reactions if they consume poultry meat.

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