Eggs and allergy

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A food allergy is an adverse response or over-reaction of the body’s immune system to a food. Food allergies have increased in prevalence and are now believed to affect around 6-8% of children1. Food allergies are most common in babies and very young children, become less common in the over-fives and in later childhood and only occur in about 2% of adults. Egg allergy is estimated to affect between 0.5-2.5% of young children but most children grow out of egg allergy by the time they are six. 

As some food allergies can have serious consequences, a proper diagnosis is essential, starting with your GP, who may refer you to a specialist allergy clinic2.

Egg allergy Q&As

If you're looking for something particular, explore our most frequently answered questions on allergies to see if you can find your answer.

Allergic reaction to eggs

Find out more information about egg allergy and how using eggs in different forms can trigger altering responses.

Egg allergy in babies

Learn more about egg allergy in infants, as well as information on introducing solids, the mother's diet and allergy diagnosis.

Egg allergy in adults

Discover egg allergy symptoms, why adults can still be susceptible to egg allergy and how the condition can be carried from childhood.

Further information