Allergen,Individual-FoodEgg WhiteAnda

Egg white proteins are more likely to cause an allergic reaction than those in the yolk, although some individuals may be allergic to both.

Items containing eggs should be avoided if an individual has an allergy to egg whites viz. processed meat, mayonnaise, marshmallows, salad dressing, baked goods, pasta, cakes, cream-based foods, custard, doughnuts, waffles, ice cream, pudding etc. Additionally, an individual that is not allergic to egg yolks should not eat them because of the possibility of cross-contamination between the two sections of the egg.

Like every allergy, an egg white allergy causes a reaction in the immune system. When contact is made with the allergen, the body views it as toxic and becomes sensitized, producing IgE antibodies against these contaminants. These antibodies trigger the release of histamines, which will cause the symptoms of an allergic reaction.

Associated Tests:

Allergy - Adult (Comprehensive) Panel

Allergy Screening

Written by: Supriya Kulkarni, Lead-Content & Training

Reviewed by : Dr. Alap Christry M.D. AVP-Lab Operations & Scientific Business Head-Clinical Chemistry