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The cause is typically the eating of eggs or foods that contain eggs. Briefly, the immune system over-reacts to proteins found in eggs. This allergic reaction may be triggered by small amounts of egg, even egg incorporated into cooked foods, such as cake. People with an allergy to chicken eggs may also be reactive to goose, duck, or turkey eggs ...
The FDA tested 94 dark chocolate bars for the presence of milk. Only six listed milk as an ingredient, but of the remaining 88, the FDA found that 51 of them actually did contain milk proteins. Many of those did have PAL wording such as "may contain dairy." Others claimed to be "dairy free" or "vegan" but still tested positive for cow's milk ...
Affected individuals can be sensitive to proteins both in the egg white and egg yolk, but most children are allergic to those in the white while most adults are allergic to those in the yolk. [ 26 ] Cow's milk is the most common food allergen in infants and young children, yet many adults are also sensitized to cow's milk. [ 27 ]
However, someone can be dairy-free and still eat eggs, like someone who is lactose intolerant. So, the short version of this debate: Dairy is milk, milk comes from mammals (like cows), and eggs ...
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A wide variety of foods can cause allergic reactions, but 90% of allergic responses to foods are caused by cow's milk, soy, eggs, wheat, peanuts, tree nuts, fish, and shellfish. [41] Other food allergies, affecting less than 1 person per 10,000 population, may be considered "rare". [ 42 ]
More than half the calories found in eggs come from the fat in the yolk; 50 grams of chicken egg (the contents of an egg just large enough to be classified as "large" in the US, but "medium" in Europe) contains approximately five grams of fat. Saturated fat (palmitic, stearic, and myristic acids) makes up 27 percent of the fat in an egg. [65]