So you’ve discovered that you have a egg allergy. No big deal, right? You just won’t have eggs with breakfast anymore …
I’m afraid to break it to you, my friend. Egg pops up in a lot more dishes, than you originally thought. Here’s a list of ingredients or potential ingredients in which your new found nemesis might sneak up on you.
Food and products that contain or often contain eggs
- Baked goods (including some type of breads) and baking mixes
- Battered and fried foods
- Cream-filled desserts, for example, custards, meringues, puddings and ice creams
- Egg and fat substitutes
- Fat replacers, for example, Simplesse™
- Meat products with fillers, for example, meatballs and meatloaf
- Nougats, marzipan candy
- Pasta (fresh pasta, some types of dry pasta for example, egg noodles)
- Quiche, soufflé
- Salad dressings, creamy dressings
- Sauces, for example, Béarnaise, hollandaise, Newburg, tartar
Other possible sources of eggs
- Alcoholic cocktails and drinks, for example, eggnog and whiskey sours
- Fish mixtures, for example, surimi (used in imitation crab and lobster meat)
- Foam and milk toppings on coffee
- Homemade root beer mixes and malt-drink mixes
- Icing, glazes
- Meat products with fillers, for example, preprepared hamburger patties, hotdogs and cold cuts
- Soups, broths and bouillons
Non-food sources of egg
- Anesthetic, for example, Diprivan (propofol)
- Craft materials
- Hair-care products
- Some vaccines, for example, MMR (measles, mumps and rubella)
Note: These lists are not complete and may change. Food and food products purchased from other countries, through mail-order or the Internet, are not always produced using the same manufacturing and labelling standards as in Canada.
Source: Health Canada: Egg – One of the ten priority food allergens, http://www.hc-sc.gc.ca/fn-an/pubs/securit/2012-allergen_egg-oeuf/index-eng.php.
The Health Canada link is great and gives a general overview of allergic reactions, egg allergy FAQs, sources of egg, cross-contamination, steps that the Canadian Government have taken to deal with food allergies, as well as links for more information.
The Canadian Food Inspection Agency (CFIA) also has a good reference page on Food Allergies and Allergen Labelling Information for Consumers.
You can be further prepared by keeping an eye out for food recalls and allergy alerts that are put out by the CFIA. When you subscribe to the email notifications, you can select the specific allergens that you are interested in receiving alerts on. When you receive the alert, it will look something like this:
A recall has been added to the CFIA’s Food Recall Report.
Reason for Recall: Allergen – egg
Product(s): Kinnikinnick Foods Pie Crusts
Recalling Firm: Kinnikinnick Foods Inc.
Distribution: British Columbia, Alberta and Ontario, but may have been distributed nationally.
Product details are available at:
Common food allergens – http://www.inspection.gc.ca/food_allergies
What’s a Class 1 Recall, you ask? It’s how the CFIA categorizes the recall. In this case, it’s a high risk case (There is a high risk that eating or drinking that product will lead to serious health problems or death). Recall Class definitions are described in detail on the CFIA website: http://inspection.gc.ca/about-the-cfia/newsroom/food-safety-system/food-recalls/eng/1332206599275/1332207914673
If you are afraid that these notifications might get buried in the long list of daily emails in your inbox, you’ll also find these alerts on the FAE Facebook Page if you are a big Facebooker and have Liked the Page. You can also get alerts via Twitter by Following @CFIA_Food
Safe & Happy Eating!