Symptoms of baby's allergy to egg yolks, how to reduce allergies

Egg yolk has high nutritional value and is an ideal complementary food for babies. There are many complementary foods that can be made with egg yolks, such as egg yolk biscuits, egg yolk tofu, egg yolk vegetable porridge, etc. Although egg yolks are naturally harmless, mothers may not be aware that some babies may still have an allergic reaction to them and develop allergic symptoms.

1. The principle of egg allergy

①The culprit of allergies: The substance in eggs that is related to allergic reactions is mainly a component called "ovomucin", which is mainly found in egg white.

②Why is it possible to be allergic to egg yolks?

① When the eggs are fresh, the yolk itself has a complete yolk membrane, which can prevent ovomucin from entering the yolk. However, when the eggs are not fresh or cooked, the function of the yolk membrane has been destroyed, and "ovomucin" can diffuse from the egg white to the yolk.

②Children are also allergic to animal protein and other substances contained in egg yolks.

2. Symptoms of egg yolk and/or egg white allergy: can be mild or severe

① Mild: mild rash, mild diarrhea, etc.

② Severe: severe rash, abdominal distension, vomiting, severe diarrhea, etc., or even worse.

3. How to reduce the occurrence of egg yolk allergy

① Do not add it too early, do not add it as the first complementary food, and start with a very small amount and then gradually increase it.

②The eggs must be fresh to avoid damage to the yolk membrane due to staleness.

③ Choose to eat the yolk part of the cooked whole egg: When we add egg yolk to the baby in the early stage, the amount eaten is very small. It is recommended to scoop out the yolk at a certain distance away from the egg white. The yolk in contact with the egg white may be stained with ovomucin, which can easily cause allergies.

④Do not add egg white to children under one year old.

Some parents like to mix breast milk and milk powder when feeding egg yolks to their babies, believing that this is more nutritious. However, Professor Wang recommends that egg yolks should not be prepared with breast milk or formula milk, but should be mixed with warm water into a paste and fed to the baby. Because adding egg yolk to formula milk or breast milk and grinding it into a paste will destroy the scientific ratio of various nutrients in the egg yolk and milk, it is not conducive to the baby's maximum absorption of nutrients in the egg yolk or milk powder, especially the absorption of iron.