Did You Know This About Eggs?

After cow’s milk allergy, hen’s egg allergy is the second most common food allergy in infants and young children. While many children will outgrow an egg allergy, many will continue to be allergic well into adulthood.

Managing an egg allergy is tough, especially with eggs present in so many food and non-food products. And to make things worse, food labels list "egg" in many alternative names.

Did you know eggs are masked under different names on food and non-food items?

Here's a list of other names for eggs:

‣ Albumin

‣ Apovitellin (contained in egg yolk)

‣ Dried egg solids

‣ Globulin

‣ Livetin (contained in egg yolk)

‣ Lysozyme (contained in egg white)

‣ Ovalbumin (contained in egg white)

‣ Ovoglobulin

‣ Ovomucin

‣ Ovomucoid (contained in egg white)

‣ Ovotransferrin (contained in egg white)

‣ Ovovitelia (contained in egg yolk)

‣ Ovovitellin (contained in egg yolk)

‣ Powdered eggs

‣ Silici albuminate

‣ Simplesse (a fat replacement)

‣ Vitellin (contained in egg yolk)

The Food Allergy Labeling and Consumer Protection Act (FALCPA) requires manufacturers to include the word "egg" on the product label if any form of egg is present.

Source: https://www.verywellhealth.com/uncover-hidden-egg-ingredients-1324275