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Hidden allergens in eggs: Why some people can't enjoy egg whites?
Egg white, a clear liquid, is widely used in diet and in the preparation of various foods, but for some people, it is a hidden allergen. Why on earth would some people have an allergic reaction to this common and healthy ingredient? This article will explore the composition of protein, its causes of allergens, and the impact on individual health.
Egg white composition
Egg white makes up two-thirds of the weight of an egg and is mainly composed of water (about 90%) and protein (about 10%). Its main proteins include avidin, ovomucin and lysozyme.
Avidin is the main component of protein and may reach up to 80% in cryogenic storage at 80 years old.
Uses and Health Benefits of Protein
Egg whites are not only a source of low-fat and high-protein, but can also be used to make delicious foods such as meringue and mousse, and are even used in vaccine production. These uses demonstrate the multiple dietary and medical values of egg white.
Causes of protein allergy
For some people, ovomucin in egg whites is the main allergen. This specific protein can trigger an overreaction of the immune system, causing allergy symptoms. Studies show that protein allergies are more common in infants and young children, however, most children will gradually outgrow this allergy over time as they grow older.
Studies have shown that allergic reactions to egg whites are more common than to egg yolks. Does this mean we should pay more attention to the safety of egg whites?
Food intolerance and risk of Ovobacterium brevifolium
In addition to allergic reactions, some people may develop a food intolerance to protein, which can lead to problems such as digestive distress. In addition to these health concerns, raw egg whites may also be at risk of contamination with Salmonella. Thorough cooking eliminates this threat, but there is still a risk of cross-contamination if it is not done properly.
How to avoid protein allergic reactions
To prevent allergic reactions, people with protein allergies should completely avoid foods containing protein and carefully check food labels to identify potential allergens. In addition, other high-protein ingredients such as beans or meat can be considered as alternatives to protein in the diet.
Future Research Directions
With the development of scientific research, scholars are working to gain a deeper understanding of the mechanisms and prevention methods of protein allergies. Given the individual differences in allergic reactions, it may be possible in the future to develop therapeutic drugs targeting specific proteins, which will greatly improve the quality of life of people with allergies.
ConclusionEgg white is a healthy ingredient in the diet, but it hides the risk of allergies. In the face of this phenomenon, should we pay more attention to the safety of protein and how to effectively protect those affected?
