"Egg allergy is most common in infants under the age of twelve months and then becomes progressively less of a problem."
Food hypersensitivity reactions that involve the immune system are referred to as food allergic reactions. Such reactions are more common than in the past, especially in young children, although still far less common than is popularly believed. Nevertheless, when they do occur, they can be serious.
In a food allergy the immune system reacts adversely to a food protein. Such reactions are commonly mediated by IgE antibodies but non-IgE-mediated immune reactions also occur. Egg proteins are among the food proteins that may cause reactions of both types in predisposed individuals.