eggs are a common food sensitivity

Egg Allergy vs. Egg Sensitivity

• Egg allergy is an immune system reaction, often found in children, where the body identifies proteins in eggs (usually in the whites) as harmful. Symptoms can appear within minutes and may include hives, swelling, respiratory issues, digestive discomfort, or even anaphylaxis. Many children outgrow egg allergies, but some do not.

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• Egg sensitivity (or intolerance) is more subtle and does not involve the immune system. Instead, it typically leads to digestive symptoms such as bloating, gas, cramps, or fatigue—often hours after eating eggs. Skin issues like eczema or acne, headaches, and joint pain are also reported in some cases.

Why Are Eggs a Common Trigger?

Eggs contain proteins—like ovalbumin, ovomucoid, and lysozyme—that can be difficult for some people to digest or may irritate a sensitive immune or digestive system. Egg whites tend to cause more reactions than yolks, though some people are sensitive to both.

Tips If You Suspect an Egg Sensitivity

• Try an elimination diet by removing eggs and egg-containing products for 2–4 weeks and then reintroducing them slowly while tracking symptoms.
  

• Read ingredient labels carefully—eggs are often hidden in baked goods, dressings, mayonnaise, and processed foods.

• Look for egg-free alternatives like chia or flax eggs, mashed banana, or applesauce in baking.