Food allergies are becoming increasingly prevalent in todays society, affecting millions of people worldwide.
One common food allergen is eggs, which can cause mild to severe reactions in those who are allergic.
Egg allergies occur when the immune system mistakenly identifies proteins found in eggs as harmful substances.
The body reacts by releasing chemicals, such as histamine, leading to an allergic reaction.
One of the main challenges for consumers with egg allergies is identifying egg-based ingredients on food labels.
However, identifying egg-based ingredients can be tricky since they may be listed under different names.
Some common ingredients derived from eggs include albumin, globulin, lecithin, lysozyme, ovalbumin, and ovomucin.
Cross-contamination is another concern for individuals with egg allergies.
In such cases, contacting the manufacturer directly or seeking allergen statements on their websites can provide additional information.
