Egg allergy in children under the age of 5 years

Abstract

Egg allergy is the second most common food allergy in infants and young children after cows' milk allergy ( Caubet and Wang, 2011 ). It usually presents within the first year of life after initial exposure to egg protein. The presence of atopic dermatitis is a significant risk factor for egg allergy, as is the presence of atopy ( Clark et al, 2010 ). Fortunately, egg allergy typically resolves during childhood ( Sicherer et al, 2014 ), although rates of tolerance acquisition vary depending on different study cohorts. This article will look at how egg allergy can be managed through dietary avoidance. Parents of egg-allergic children should be educated on the appropriate level of restriction required for their child, as many infants and children will tolerate baked or well-cooked egg at diagnosis while still reacting to loosely cooked, plain and raw egg, while others will need to avoid egg altogether. It is useful for families and older patients to be informed about the importance of reading food labels, hidden sources of egg and appropriate alternatives.