10 Most Common Allergens That Can Come From Eggs and What Makes Them Highly Harmful to One's Health
                      
10 Most Common Allergens That Can Come From Eggs and 
What Makes Them Highly Harmful to One's Health 
Eggs are often seen as a useful food by many people 
because they taste good and have important 
nutrients. However, under their harmless-looking 
shell, there is something not well known: eggs can 
have allergens that might cause serious health 
problems. For those who are sensitive or allergic, 
eating products made from eggs can result in various 
negative reactions, ranging from slight discomfort to 
dangerous situations. 
1. Egg whites 
Egg whites cause allergies because they have 
proteins within them. The main protein in egg whites that leads to allergies is termed Ovalbumin 
and makes up about 54% of total protein. Other proteins within egg whites that cause allergies 
include ovomucin, ovotransferrin, lysozyme, and globulin. 
If a person who is allergic to egg whites has contact with or ingests egg whites, the immune 
system mistakenly views the proteins as harmful and produces antibodies to fight them. This 
allergic reaction can produce a variety of symptoms, ranging from skin difficulties (e.g., hives, 
itching, or eczema) to gastrointestinal difficulties (e.g., nausea, diarrhea, or abdominal pain) to 
difficulties in breathing (e.g., a stuffy nose, wheezing, or difficulty breathing). 
2. Egg Yolks 
Egg yolk has proteins that can be allergens, but they occur less often compared to allergic 
reactions to egg whites. The major protein in egg 
yolks that can bring about allergic reactions is 
termed livetin. Other proteins in egg yolks, like 
lipovitellin and phosvitin, can possibly bring about 
allergic reactions. 
Allergic reactions to egg yolks can manifest in the 
development of skin rashes, gastrointestinal 
problems, and difficulty in breathing, just like 
allergies to egg whites. It is, however, important to 
be aware that allergies to both egg whites and egg 
yolks can be distinct, such that a person can be 
allergic to any part or both parts. 
 
 
3. Egg Proteins 
Egg proteins can be allergens. It includes 
proteins in both whites and yolks of eggs. 
Various proteins in eggs can be distinct for 
each and every human, and different proteins 
can cause allergic reactions in different people. 
Different individuals can be allergic to several 
proteins within eggs or be allergic to a few 
proteins. 
Allergic reactions to egg proteins can be 
variable in severity, ranging anywhere from a 
minor localized itching or rash to a major 
reaction such as anaphylaxis, a life-threatening 
rapid-onset allergic reaction that has immediate actions required to be taken regarding 
healthcare. 
4. Albumin 
Albumin is a water-soluble protein mainly present in egg whites. It is one of the main elements 
that can cause an allergy to eggs and can make some people react adversely. Albumin allergy signs 
include a skin rash, itching, gut complications (e.g., nausea or vomiting), and lung complications 
(e.g., coughing or wheezing).  
5. Ovalbumin 
Ovalbumin is the predominant protein in egg whites and is a frequent allergen. It is resistant to 
heat and digestion and thus is more likely to trigger an allergic reaction. Symptoms of Ovalbumin 
reactions may be minor, including skin reactions and gastrointestinal upset, or severe, involving 
difficulty in breathing, chest constriction, and anaphylaxis. 
A Reddit user posted in r/FoodAllergies that he is allergic to Ovalbumin. He noted, "With the 
Ovalbumin allergy, the person can usually be alright with foods that contain baked eggs in them, 
within reason." But his results came out showing a high allergy against Ovalbumin. 
6. Ovomucin 
Ovomucin is a type of protein found in egg whites that can cause allergic reactions in some 
people. It is a strong protein, which means it can still cause allergies even if it gets hot during 
cooking. Allergic symptoms from ovomucin can include skin problems (like hives or swelling), 
stomach issues (like belly pain or diarrhea), and breathing problems (like wheezing or trouble 
catching breath). 
7. Ovotransferrin 
 
 
Ovotransferrin is a protein in egg whites that can be an allergic substance. It transports iron and 
possesses antimicrobial properties. Symptoms of allergic reactions to ovotransferrin include skin 
rashes, gastrointestinal issues (such as bloating or cramps), and lung difficulties (such as cough or 
stuffy nose). 
8. Lysozyme 
Lysozyme is an enzyme in the whites of eggs that can trigger allergic reactions in some 
individuals. Up to 32% of individuals who have an allergy to eggs are allergic to lysozyme. It is a 
natural germ-fighting agent that prevents eggs from becoming infected with bacteria. Allergy 
signs and symptoms include skin rash, stuffiness, stomach problems, and a rare but serious 
allergic reaction known as anaphylaxis. 
In July 2015, 30,200 pounds of Parmesan cheese were recalled due to non-disclosure of lysozyme. 
9. Globulin 
Globulin is an egg-white protein that may cause allergies in some people. Itching, swelling, and 
trouble breathing may be some signs of a globulin allergy. But proof regarding how a globulin 
protein can cause an allergy is quite minimal. 
10. Livetin 
Livetin is a protein within egg yolks that can be an allergen. It aids in transporting fats within the 
body and is less researched compared to proteins within egg whites. Allergic reactions to livetin 
range from minor, such as skin breakout or itchiness, to severe, such as breathing or digestive 
difficulties.  
It's worth keeping in mind that 
how severe an allergic reaction is 
may be different between 
individuals. Some individuals may 
keep experiencing minor effects, 
while others may have severe 
reactions. Anaphylaxis is a 
severe and potentially life-
threatening allergic reaction that 
may occur in a few instances and 
requires immediate medical 
attention. If you suspect having 
an allergy to eggs or have 
experienced any negative 
reactions after consumption of 
eggs, then it is better to consult a healthcare professional for an appropriate diagnosis and 
 
 
guidance. They can conduct allergy tests, such as skin prick or blood testing, to identify if an 
individual is allergic to eggs and which exact proteins trigger allergic reactions. 
Treatment for an egg allergy involves the avoidance of eggs and foods that have eggs or egg 
products. You will need to be especially careful, read labels on foods diligently, and watch out for 
hidden egg proteins within prepared foods. Baked products, mayonnaise, pasta, ice cream, and 
some salad or sauce dressings are a few foods that usually contain eggs or have egg products. You 
will need to be careful about cross-exposure while eating out or even while cooking within your 
own kitchen. 
If an individual has a life-threatening allergy to eggs, it's absolutely imperative to carry an 
epinephrine auto-injector (e.g., an EpiPen) and be trained in how to use it in case he or she 
accidentally ingests eggs and has anaphylaxis. Anaphylaxis is a life-threatening allergic reaction 
that will need immediate epinephrine therapy and a visit to a physician.  
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