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Article reviewed by Jessica LyonsLast updated on: Aug 15, 2011
Infants and young children are at greater risk than adults of developing egg allergy because children's digestive systems are relatively immature. The American Academy of Pediatrics recommends that infants consume only breast milk or formula at least until the age of 4 months, and preferably until they are 6 months old to prevent the development of gastro-intestinal sensitivity. A child has an increased risk of developing egg allergy if one, or both of his parents experience asthma, hay fever, eczema,
フェラガモ コート, hives or any type of food allergy. Children with a type of eczema called atopic dermatitis are also at greater risk of developing an allergic reaction to eggs.
When weaning your baby, introduce new foods one at a time, and leave an observation period of at least four days between the introduction of each new food. If your baby shows any unusual symptoms, such as diarrhea or wheeziness,
フェンディ アウトレット, during the observation period,
フェラガモ 通販, consult your pediatrician for advice. If you have a family history of food allergies, wait until your child is 12 months old before introducing eggs into her diet. If there is no family history of food allergies, introduce well-cooked egg yolks to your baby at around the age of 8 months, and offer cooked, whole eggs, and whole egg products at the age of 12 months. The majority of children who develop egg allergy become desensitized to egg allergens by the age of 5.
According to the AAP, "maternal dietary exposure [to allergens] during pregnancy and lactation is unlikely to contribute significantly to the development of food allergy in the infant, although many food antigens can be found in human milk." However, if you are breastfeeding, and your infant shows symptoms of possible food allergy, consult a doctor for immediate advice. You may need to eliminate certain foods, such as eggs,
フェンディ キーケース, one at a time from your diet to determine the cause of your infant's reaction, especially if you have a family history food allergy.
Risk Factors
Minimizing Risks
Causes
Egg allergy is caused by a malfunctioning immune system that recognizes proteins in egg whites as allergens and triggers the production of antibodies to neutralize harmful effects. Production of antibodies causes the release of histamine,
アルマーニ エンポリオ 店舗, which leads to allergic reactions that range from mild to severe. Allergic reactions include skin rashes, hives, excess mucus production, dizziness, nausea, diarrhea, breathing problems and a potentially fatal condition called anaphylactic shock.
Weaning
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