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Allergy to eggs

Eggs are a common cause of allergic reactions. More commonly, egg allergy, but the egg yolk ...



Adverse reactions to food can be divided into two groups: toxic and nontoxic. Toxic reactions can occur in anyone who eats a certain quantity of food contaminated by bacteria or toxins. Nontoxic reactions occur in hypersensitive individuals can be allergic (immunological mechanisms) and non-allergic (food intolerance), which are caused by immunologic mechanisms. Allergic reactions to food can be divided into reactions that are like the majority of allergic diseases mediated by IgE antibodies and those that are not. Eggs are a common cause of allergic reactions. More commonly, egg allergy, but the egg yolk. Eggs contain numerous potential glycoproteins that can cause the development of allergic sensitization (ovalbumin, ovomucoid, ovotransferrin and lysozyme). Ovalbumin contains more than 50% of total protein, both in raw egg, as well as cooked. It is interesting that patients allergic to eggs often have positive skin allergy tests on chicken meat even though they can eat without an allergic reaction.




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