Health Topics for Allergies

Division of Allergy and Immunology

Department of Emergency Medicine

Egg and milk proteins

Certain proteins in cow's milk products cause 90 percent of food allergies. Fish, shellfish, and tree nuts cause another 5 percent of food allergies. The remaining 5 percent are caused by other foods including egg whites, peanuts, wheat, or soybeans.

After children turn 12 months of age, whole milk and eggs may be added one at a time into the child's diet. Parents should watch for reactions. Children are more likely to have food allergies than are adults. Many children grow out of these, often by around age six. When the wrong food is eaten, the allergic child's immune system tries to fight it off the same way it would a cold. Protein in foods is the most common cause of these allergies. Symptoms can happen in any part of the body, including the stomach and bowels.

Food intolerance may cause symptoms similar to food allergy. People who have a food intolerance do not have an allergic reaction. They lack the enzymes needed to fully digest certain foods. This is true for milk. Many people are unable to process a sugar in milk called lactose. Lactose intolerance causes stomach cramps, bloating, diarrhea, and gas. Over-the-counter preparations are available that help break down this milk sugar.

Contamination of food by bacteria is called food poisoning. For example, salmonella can contaminate eggs. Heat kills this bacteria, so be sure to cook eggs thoroughly. Avoid dishes that use raw eggs such as hollandaise sauce and high-energy drinks.

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