Egg white and egg yolk: which is more likely to cause sensitisation

Differences in composition

Egg white contains several types of protein and is the main source of egg sensitisation; egg yolk has different proteins and is usually less allergenic than egg white. But this does not mean that someone allergic to egg white can freely eat egg yolk. It depends on which protein the person is sensitive to, and a doctor's assessment is needed.

The effect of processing

Thorough heating changes the structure of some proteins and lowers their allergenicity. So some people react clearly to raw or lightly cooked egg white but can tolerate well-baked foods containing egg; some people still react to heated egg. Whether this tolerance applies cannot be tested on your own, especially for anyone who has had a severe reaction.

Questions to ask at your appointment

• Which protein the child is specifically sensitive to
• Whether the scope of avoidance needs to include egg yolk or processed foods containing egg
• Whether follow-up assessment is planned, and when it would be best done
• Which foods need attention for nutritional supplementation

This article is for general information only and is not medical advice. Please follow your doctor's instructions.