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Chicken egg allergy – what substitutes can we use in the diet?
Table of Contents
1. Nutritional components of eggs
Eggs are an excellent source of nutrients, including proteins, fats, vitamins (particularly from the B group and fat-soluble - A, D, E, K) and minerals (such as calcium, magnesium, iron, or phosphorus). Egg protein is easily digestible and contains all essential amino acids that the body is unable to produce on its own. Eggs are also a good source of energy, with 100 grams of eggs providing around 160 kcal. Furthermore, eggs contain lutein and zeaxanthin, which protect against the degeneration of the macula. However, it is important to remember that eggs are a rich source of cholesterol, as a single egg contains approximately 186 mg of this compound.2. Allergy to chicken eggs – characteristics, symptoms
Allergy to chicken eggs is one of the most common food allergies. It often occurs in children, who may account for 0.5-2.5% of the global infant population (E. Seweryn et al. 2018). A good aspect is that the allergy frequency often decreases with age, and some people outgrow the allergy. The main allergens in eggs are egg white ovomucoid, egg white ovalbumin, egg white ovotransferrin, and egg white lysozyme, as well as the α-livetin found in egg yolk. The main mechanism of this allergy is the IgE-dependent reaction – immediate, which may be accompanied by anaphylactic shock. It is the most dangerous symptom, causing a sudden reaction of the body with a significant drop in blood pressure, which is a life-threatening condition. Other symptoms may affect the skin, respiratory, or digestive system, including atopic dermatitis, urticaria, eczema, rhinitis, cough, asthma, abdominal pain, nausea, and vomiting. Importantly, they may occur not only after eating eggs but also as a result of contact at a distance, e.g., in a situation where another person in the kitchen is beating egg whites. The allergy to chicken eggs often occurs during the diet expansion after the first contact of the child with the allergen. Previously, it was recommended to introduce eggs only after completing the 7th month of life, starting with the administration of egg yolk alone, egg white could be included in the menu only after completing the 1st year of the child's life. Today, it is recommended to introduce the whole egg from the beginning of the diet expansion. Delaying the inclusion of allergenic products in an infant's diet may even increase the risk of food allergies. It is also not recommended to avoid eggs during pregnancy and breastfeeding to prevent the occurrence of allergies in children. Sometimes, pregnant and breastfeeding women eliminate potentially allergenic products, but their consumption does not affect the occurrence of allergies in children. An unnecessary elimination diet may negatively affect the mother's nutritional status. An interesting fact is that heating eggs reduces their allergenicity through protein denaturation. Therefore, some people with allergy symptoms tolerate long-cooked (over 10 minutes), baked (as an ingredient in, e.g., cakes or pies), or fried eggs well, while symptoms occur only after eating them raw or soft-boiled. The most common and strongest allergen is egg white, so it is important to distinguish between allergies to egg white and egg yolk and introduce the part that does not cause allergy symptoms into the diet. This will help avoid excessive restrictive dietary restrictions. Due to the similarity of the structure of allergens, cross-reactions may occur. This phenomenon consists in the occurrence of allergy symptoms also after contact with an allergen similar to the originally sensitizing one. People allergic to chicken eggs often react negatively to egg whites of other birds, such as quails, turkeys, ducks, or geese. Sometimes, the so-called bird-egg syndrome is also observed. It is characterized by the coexistence of allergies to eggs and poultry meat, sometimes there is also an allergy to feathers.3. How to replace an egg in a dish?
The egg is a food that contains a lot of protein and iron, however, in the absence of other dietary restrictions, it can be relatively easily replaced with other products such as meat, fish, legume seeds, or tofu. Nevertheless, eggs perform significant technological functions in many dishes - they can play a foaming, binding, or densifying role. In this case, as a substitute, a good option is:4. Culinary recipes excluding eggs
Despite the restrictions surrounding the consumption of eggs, there are still myriad culinary options one can prepare - including those that appear to be dependent upon their presence. Here are several examples.5. Pancakes without eggs - basic recipe
Components: - wheat flour - a glass (160 g), - milk or plant-based beverage - a glass (250 ml), - canola oil - 2 tablespoons (20 g). Preparation method: Mix all the ingredients for the batter thoroughly with a mixer. Allow it to rest for 30 minutes. Pan-fry the pancakes on a dry, well-heated frying pan.6. Omelet made from flour of a specific plant species utilized in textile pulp and paperboard production
Ingredients: - flour from a specific plant species utilized in textile pulp and paperboard production - glass (150 g), - milk or a vegetable drink - cups (250 ml), - garlic - cloves (5 g); - spices: turmeric powder, salt, pepper, - frying oil. Preparation: Blend the flour, milk or vegetable drink, garlic cloves and spices into a smooth mixture. Heat a small amount of oil in a frying pan. Pour the mixture into the frying pan and cook until golden brown on both sides. Serve the omelette with vegetables (e.g. tomatoes, peppers and cucumbers) and bread. Optional additions to the mixture include olives, onions, dried tomatoes or sausage.7. Heavenly tofu with tomatoes
Ingredients: Tofu - piece (180 g), Rapeseed oil - spoon (10 g), Tomatoes - piece (170 g), Onion - 1⁄2 piece (100 g), Spices: Turmeric, Pepper, Salt. Preparation: Blanch tomatoes, peel and dice. Heat oil in a pan, sauté onion and tomatoes. Crumble tofu with your hands, add it and fry everything for a little longer. Season with turmeric, pepper and salt. Serve with bread and fresh vegetables.8. Banana cake with cinnamon seasoning
Components: wheat flour 3/4 cup (115 g), milk or vegetable drink 1 cup (250 ml), banana 1 piece (120 g), canola oil 1 tbsp (10 g), curd 1/2 piece (100 g), natural yogurt 2 tbsp (50 g), sugar or xylitol 2 tsp (10 g), cinnamon to taste. Preparation: Mash the banana and put it in a bowl. Add flour, milk, and oil, and mix thoroughly. Bake the cake on both sides until golden brown. Mix the curd with yogurt, sugar, and cinnamon. Fill the cakes with curd and roll them up.9. Vegetable and fruit oat cakes, with or without added sugar or other sweetening matter
Ingredients: oatmeal - cup (110 g), carrots - piece (45 g), bananas - piece (120 g), peanut butter - spoon (10 g), honey - teaspoon (25 g), rapeseed oil - tablespoon (10 g). Preparation: Peel and grate the carrots. Mash the bananas with a fork and mix with oatmeal, carrots, peanut butter, honey, and rapeseed oil. Wait a while until the oatmeal swells. Form small cakes and bake in a preheated oven at 180°C for about 15 minutes.
