Understanding Egg Protein Allergies

Featuring Andy De Santis, RD, MPH, Registered Dietician

Duration: 1 minute, 31 seconds

Eggs are considered a priority allergen and among the 9 most frequent food allergies in Canada.

As with most allergies, symptoms range from rash, nausea and trouble breathing all the way to anaphylactic shock in severe cases.

Both the yolk and the white can potentially be allergenic, although some people with these allergies can consume thoroughly cooked forms of either.

Egg allergies extend to eggs of other birds including ducks and quail and while common in children it is often outgrown within a few years.

Eggs are an economical and widely enjoyed protein source that have a ton of unique nutrients, the vast majority of which are found in the yolk.

A fun fact about eggs is that they contain a 50/50 mix between two different types of iron, one of which is better absorbed by the body in the presence of vitamin C.

Which means, have some fruit or orange juice with your morning eggs!

Contrary to popular belief, the cholesterol content of egg yolk is not likely to increase your blood cholesterol levels and therefore does not need to be avoided.

Let’s go through some of the unique nutritional components of the yolk:

1. Egg yolks contain the unique compounds lutein and zeaxanthin that are associated with improved eye health. 2. Egg yolks are one of the only foods besides fish that naturally contain Vitamin D3. 3. Egg yolks are one of few foods that contain choline, a unique compound with brain health benefits found in few other foods.

Presenter: Andy De Santis, Registered Dietitian, Toronto, ON

Local Practitioners: Registered Dietitian