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Egg Allergy: the Facts
Egg Allergy: The Facts Egg is a common cause of allergic reactions in infants and young children. It often begins in the child’s first year of life and in some cases lasts into the teenage years – or even into adulthood for a few people. Children who develop allergy to foods such as egg often have other allergic conditions. Eczema and food allergy often occur in early infancy and later on there may be hay-fever, asthma or both. This Factsheet aims to answer some of the questions which you and your family may have about living with egg allergy. Our aim is to provide information that will help you to understand and minimise risks. Even severe cases can be well managed with the right guidance. Many cases of egg allergy are mild, but more severe symptoms are a possibility for some people. If you believe you or your child is allergic to egg, the most important message is to visit your GP and ask for allergy tests and expert advice on management. Throughout this Factsheet you will see brief medical references given in brackets. If you wish to see the full references, please email us at [email protected]. Symptoms triggered by egg The symptoms of a food allergy, including egg allergy, may occur within seconds or minutes of contact with the culprit food. On occasions there may be a delay of more than an hour. Mild symptoms include nettle rash (otherwise known as hives or urticaria) or a tingling or itchy feeling in the mouth. More serious symptoms are uncommon but remain a possibility for some people, including children. -
COMMON QUESTIONS ABOUT EGGS by Jacquie Jacob and Tony Pescatore
PUB NUMBER (if applicable) COMMON QUESTIONS ABOUT EGGS By Jacquie Jacob and Tony Pescatore Question: Since eggs contain cholesterol, should I avoid eating eggs? No. Eggs are an excellent source of easy to digest, high quality protein that can play an important role in the diet of most Americans. It is true that high blood cholesterol levels have been shown to aggravate heart problems, but research has also shown that the presence or absence of eggs in the diet of most Americans is not likely to in- crease blood cholesterol levels. Only a small minority of people cannot regulate blood cholesterol levels. These people need to avoid high-cholesterol foods. One large egg contains about 213 milligrams (mg) of cholesterol—all of which is found in the yolk. The American Medical Association (AMA) recommends that, as long as you are healthy, you should limit your dietary cholesterol intake to less than 300 mg a day. If you have cardiovascular disease, diabetes or high LDL (or "bad") cholesterol, you should limit your dietary cholesterol intake to less than 200 mg a day. Therefore, if you eat an egg on a given day, it's important to limit or avoid other sources of cholesterol for the rest of that day. If you like eggs but do not want the cholesterol it contains, use egg whites which do not contain cholesterol. You can also use cholesterol-free egg substitutes, which are made with egg whites. If you want to reduce cholesterol in a recipe that calls for eggs, use two egg whites or 1/4 cup cholesterol-free egg substitute in place of one whole egg. -
Egg-Free Diet
Maternal and Child Program Egg-Free Diet An egg-free diet is for people who are allergic to eggs. This diet is free of all eggs and foods made with eggs. What is an egg allergy? An egg allergy is when the immune system reacts to egg proteins. The main proteins that cause an egg allergy are those found in egg whites. Proteins in egg yolks can also cause an egg allergy. It is very difficult to separate the egg yolk egg white from What should I do if I have an allergic the egg yolk, so if you have an egg reaction to eggs? allergy, do not Try to prevent allergic reactions by staying away eat egg whites or egg whites from eggs and foods made with eggs. Talk to your egg yolks. doctor as soon as possible about medicines you can take if you have an allergic reaction. When you bake an egg, such as in a muffin or cake, the proteins can change. The egg needs to be baked in an oven at a temperature of at least 350°F to 375°F, for at least 30 minutes to change the What are the possible signs of proteins. Some people do not react to eggs baked an allergy? this way. Talk to your allergist or doctor to see if Signs or symptoms of an allergy can be: you can eat baked eggs. • A flushed face, hives or a rash, red and itchy skin What will happen if I eat eggs? • Swelling of the eyes, face, lips, throat If you eat eggs, you will get symptoms of an allergic and tongue reaction. -
Egg White Foam
BAFFLING BEATERS Background Egg White Foam Egg white foam is a type of foam (a colloid in which a gas is dispersed or spread throughout a liquid) used in meringues, souffl és, and angel food cake to make them light and porous (airy). To prepare an egg white foam, egg whites are initially beaten (with a wire wisk or electric mixer) until they become frothy. Then an acid (such as cream of tartar) is added. Depending on the application, the beating of the egg white continues until soft (when the peaks stand straight and bend slightly at the tips) or stiff peaks (when the peaks stand straight without bending) are formed. Salt and sugar may also be added. How It Works: Egg whites are made up of water, protein, and small amounts of minerals and sugars. When the egg whites are beaten, air is added and the egg white protein, albumen, is denatured. Denaturation is the change of a protein’s shape under stress (in this case, beating). The denatured protein coats the air bubbles and holds in the water, causing them to References Food Mysteries Case 4: Protein Puzzlers. 1992. Originally developed by 4-H become stiff and stable. When an acid such as cream of tartar is added, Youth Development, Michigan State University Extension, East Lansing. the foam becomes even more stable and less likely to lose water (a process known as syneresis). Himich Freeland-Graves, J and Peckham, GC. 1996. Foundations of Food Preparation. 6th ed. Englewood Cliffs: Prentice Hall. 750 pgs. Several factors affect the formation and stability of egg white foams, including: • Fat: The addition of even a small amount of fat will interfere with the formation of a foam. -
Egg Drop Project Grade 7
Egg Drop Project Grade 7 GRADE 7 REGULATIONS AND MATERIALS Hold an egg at ceiling's height. Drop it. What happens? Can you design a container that will prevent the egg from breaking or cracking? That's not really so hard if you think about what you will use inside the container to cushion the egg's fall. That is the focus of the experiment, and that will be the fun part – a really “eggscellent” activity! Before you begin designing your project, however, you should review the materials provided so that you get a good idea of the science involved in the experiment. Read over all of the information provided in this packet before you start so you don’t “crack” under pressure. The more knowledge you have about the science behind the experiment, the better your results will be. I am sure that we will see some very “eggstravagant” projects, and have lots of fun in the process. INTRODUCTION Gravity is a powerful force that has a fundamental impact on the way we live our lives. Even walking, which we take for granted, is not possible without gravity. Gravity provides the necessary downward force on our bodies which creates friction between our feet and the ground, allowing us to walk (push our body weight forward with one leg and then the other). When astronauts tried to walk on the moon, they found it extremely difficult, as the gravity on the moon is approximately one sixth of what it is here on earth. When we jump into the air, even though it is only for a second or two, we can be said to be momentarily overcoming the force of gravity. -
Which Came First, the Chicken Or the Egg?
Arizona Grown Specialty Crop Lesson Plan LEVEL: Grades 4-6 Which Came U SUBJECTS: Health: Nutrition, Life First the Science, Social Studies Chicken or AZ ACADEMIC STANDARDS: 1CH-R1, 1CH-R7, the Egg? LS-R5 MATERIALS mayonnaise, salt, pickle relish, BRIEF DESCRIPTION Copy for each student: bread or crackers and paper Student nutrition is a Food Taster Notebook plates. national concern and this Observation Sheet and is a timely lesson to Student Self Evaluation VOCABULARY introduce students to the Sheet Arizona Grown egg, porous, shell, value, reliability and convenience of eggs for Fresh Uncooked Eggs; the membrane, albumen, egg white, quantity of eggs needed a healthy meal or snack. nutrition, yolk, fried, boiled, Students will learn will depend on whether healthy, cook you demonstrate with one shopping tips when buying eggs, along with egg or allow older students RELATED LESSONS methods for cooking to work individually or in Can You Walk on Eggs? them. From Christopher groups. The amount of The Day an Egg Solved the Columbus to the egg eggs cooked in the various Mystery of the Cell. today eggs have been demonstrations will an important part of good health and nutrition influence how many eggs SUPPORTING INFORMATION for people around the are needed. Figure one Which comes first, the chicken or egg per student when world. They are a great the egg? This question has choice to maintain good preparing scrambled eggs intrigued adults and children and/or boiling eggs for egg health. The American probably since recorded history Heart Association says salad. (Suggestion: Have began. It’s one of those mind- an egg a day is a good eggs boiled before class bending questions, that, if we had thing; no more concerns so they are cool for a definite answer it wouldn’t make about cholesterol. -
Eggs Grades K-2 Bouncing Eggs
Eggs Grades K-2 Bouncing Eggs Materials: • 1 raw egg • 1 hard-cooked egg • vinegar • 2 plastic jars with tight lids Instructions: 1. Place the raw and hard-cooked eggs in separate jars and label the jars “raw egg” or “hard-cooked egg”. Pour enough vinegar into the jars to completely cover the eggs. Put the lids on the jar and seal them tightly. Check the eggs every once in a while to see what is happening. 2. After 36 to 48 hours, remove the eggs from the vinegar and rinse them carefully with cold water. Because the eggshells are made of calcium, the acidic vinegar has dissolved the calcium leaving a thin membrane to hold in the yolk and white. Hold the raw egg up to a light and you will still see the yolk. Try holding the hard-cooked egg up to a light. Can you see anything? 3. Try bouncing the eggs starting by dropping them a few inches and working up higher, but not too high. **By the way, just as the vinegar dissolves the calcium on the egg shells in a short period of time, bacteria dissolves the calcium on your teeth and makes cavities. That’s why it’s important to brush! Source: http://www.iowaegg.org/eggeducation.asp Egg Bubbles This fun science experiment for kids focuses on some of the interesting characteristics of eggs. Prove the existence of a small air pocket inside an egg as well as thousands of small holes in the shell called pores, while learning what air does as it is heated. -
Egg White Omelet with Spinach, Broccoli, and Capers
MetaBurn90 Day 1, Meal 1 Egg White Omelet with Spinach, Broccoli, and Capers This light and delicious omelet is made with nutritious and vitamin-rich spinach and broccoli. What makes this omelet healthier than its breakfast-buffet cousins is that it is made with egg whites instead of whole eggs and has no cheese. This recipe gets its savory flavor from briny capers instead, a low-calorie and dairy-free addition that keeps this breakfast light and low fat, the perfect way to start a healthy day. Prep time: 5 min. Cook time: 8 min. Serving size: 1 omelet Recipe yields 1 serving Ingredients 3 egg whites 1 cup spinach leaves 1/2 cup broccoli 2 tbsp capers Pinch of salt 1 tsp olive oil Directions 1. Rinse and drain the broccoli and cut into tiny florets. Steam for 3 minutes and set aside. 2. In a medium bowl, whisk together egg whites until frothy and add a pinch of salt. 3. In a non-stick pan, heat 1 teaspoon of olive oil and pour in the egg whites. Adjust heat to medium-low, and as the outer edges of the egg whites begin to set, use a rubber spatula to pull them toward the center, rotating the pan so the raw egg whites run to the outside edges. 4. After a minute, add the spinach, still moving the pan and stirring in the spinach as it wilts. When the eggs are halfway cooked, add the broccoli. At this point, carefully start folding the egg whites back over themselves to encase the broccoli. -
Xerox University Microfilms 300 North Zeeb Road Ann Arbor
INFORMATION TO USERS This material was produced from a microfilm copy .of the original document. While the most aclvanced technological means to photograph and reproduce this document have been used, the quality is heavily dependent upon the quality of the original sUbmitted. The following explanation of techniques is provided to help you understand markings or patterns which may appear on this reproduction. 1. The sign or "target" for pages apparently lacking from the document photographed is "Missing Page(s)". If it was possible to obtain the missing pagels) or section, they are spliced into the film along with adjacent pages. This may have necessitated cutting thru an image and duplicating adjacent pages to insure you complete continuity. 2. When an image on the film is obliterated with a large round black mark, it is an indication that the photographer suspected that the copy may have moved during exposure and thus cause a blurred image. You will find a good image of the page in the adjacent frame. 3. When a map, drawing or chart, etc., was part of the material being photographed the photographer followed a definite method in "sectioning" the material. It is customary to begin photoing at the upper left hand corner of a large sheet and to continue photoing from left to right in equal sections with a small overlap. If necessary, sectioning is continued again - beginning below the first row and continuing on until complete. 4. The majority of users indicate that the textual content is of greatest value, however, a somewhat higher quality reproduction could be made from "photographs" if essential to the understanding of the dissertation. -
Injection of Incubating Chicken Eggs: Effects on Embryo Viability, Tissue Se Concentration, Lipid Peroxidation, Immune Response and Post Hatch Development
University of Kentucky UKnowledge Theses and Dissertations--Animal and Food Sciences Animal and Food Sciences 2012 IN OVO SELENIUM (SE) INJECTION OF INCUBATING CHICKEN EGGS: EFFECTS ON EMBRYO VIABILITY, TISSUE SE CONCENTRATION, LIPID PEROXIDATION, IMMUNE RESPONSE AND POST HATCH DEVELOPMENT Lizza M. Macalintal University of Kentucky, [email protected] Right click to open a feedback form in a new tab to let us know how this document benefits ou.y Recommended Citation Macalintal, Lizza M., "IN OVO SELENIUM (SE) INJECTION OF INCUBATING CHICKEN EGGS: EFFECTS ON EMBRYO VIABILITY, TISSUE SE CONCENTRATION, LIPID PEROXIDATION, IMMUNE RESPONSE AND POST HATCH DEVELOPMENT" (2012). Theses and Dissertations--Animal and Food Sciences. 4. https://uknowledge.uky.edu/animalsci_etds/4 This Doctoral Dissertation is brought to you for free and open access by the Animal and Food Sciences at UKnowledge. It has been accepted for inclusion in Theses and Dissertations--Animal and Food Sciences by an authorized administrator of UKnowledge. For more information, please contact [email protected]. STUDENT AGREEMENT: I represent that my thesis or dissertation and abstract are my original work. Proper attribution has been given to all outside sources. I understand that I am solely responsible for obtaining any needed copyright permissions. I have obtained and attached hereto needed written permission statements(s) from the owner(s) of each third-party copyrighted matter to be included in my work, allowing electronic distribution (if such use is not permitted by the fair use doctrine). I hereby grant to The University of Kentucky and its agents the non-exclusive license to archive and make accessible my work in whole or in part in all forms of media, now or hereafter known. -
Area-Wide Control of Insect Pests: Integrating the Sterile Insect and Related Nuclear and Other Techniques
051346-CN131-Book.qxd 2005-04-19 13:34 Page 1 FAO/IAEA International Conference on Area-Wide Control of Insect Pests: Integrating the Sterile Insect and Related Nuclear and Other Techniques 9 - 13 May 2005 Vienna International Centre Vienna, Austria BOOK OF EXTENDED SYNOPSES FAO Food and Agriculture Organization of the United Nations IAEA-CN-131 051346-CN131-Book.qxd 2005-04-19 13:34 Page 2 The material in this book has been supplied by the authors and has not been edited. The views expressed remain the responsibility of the named authors and do not necessarily reflect those of the government(s) of the designating Member State(s). The IAEA cannot be held responsible for any material reproduced in this book. TABLE OF CONTENTS OPENING SESSION: SETTING THE SCENE..................................................................................1 Area-wide Pest Management: Environmental and Economic Issues .......................................................3 D. Pimentel Regional Management Strategy of Cotton Bollworm in China ...............................................................4 K. Wu SESSION 1: LESSONS LEARNED FROM OPERATIONAL PROGRAMMES...........................7 Boll Weevil Eradication in the United States...........................................................................................9 O. El-Lissy and W. Grefenstette Integrated Systems for Control of Pink Bollworm in Cotton.................................................................10 T. J. Henneberry SESSION 2: LESSONS LEARNED FROM OPERATIONAL PROGRAMMES.........................13 -
A Comparative Analysis of Oocyte Development in Mammals
cells Review A Comparative Analysis of Oocyte Development in Mammals Rozenn Dalbies-Tran 1,*, Véronique Cadoret 1,2, Alice Desmarchais 1,Sébastien Elis 1 , Virginie Maillard 1, Philippe Monget 1, Danielle Monniaux 1 , Karine Reynaud 1, Marie Saint-Dizier 1 and Svetlana Uzbekova 1 1 INRAE, CNRS, Université de Tours, IFCE, PRC, F-37380 Nouzilly, France 2 CHU Bretonneau, Médecine et Biologie de la Reproduction-CECOS, 37044 Tours, France * Correspondence: [email protected] Received: 14 February 2020; Accepted: 9 April 2020; Published: 17 April 2020 Abstract: Sexual reproduction requires the fertilization of a female gamete after it has undergone optimal development. Various aspects of oocyte development and many molecular actors in this process are shared among mammals, but phylogeny and experimental data reveal species specificities. In this chapter, we will present these common and distinctive features with a focus on three points: the shaping of the oocyte transcriptome from evolutionarily conserved and rapidly evolving genes, the control of folliculogenesis and ovulation rate by oocyte-secreted Growth and Differentiation Factor 9 and Bone Morphogenetic Protein 15, and the importance of lipid metabolism. Keywords: oocyte; mammals; evolution; gene expression; posttranscriptional control; Gdf9; Bmp15; lipids 1. Introduction Sexual reproduction requires the fertilization of a female gamete after it has undergone optimal development. In animals, oogenesis has been studied in organisms as diverse as insects, worms, amphibians and mammals. In the latter, the mouse has long been the model of choice to delineate the complex mechanisms that regulate oogenesis and to identify the major genes and molecular actors involved throughout the process.