Egg intolerance

Eggs are a great source of protein for some and an equally great source of distress for people who are allergic to them.

Eggs are composed if 56-61% egg white and 27-32% egg yolk. Clinically relevant allergens are found in both eggs and egg white, but egg white allergy is more commonly seen.

Egg white contains about 20 allergens, the most important being ovalbumin, ovotransferrine and ovomucoid. The latter is heat resistant. Other heat egg allergens are lysozyme and ovomucine.

Egg allergy is one of the most prevalent food allergies in children. The estimated prevalence varies between 1.6% and 3.2% depending on the classification and nomenclature of food hypersensitivity reactions used.

However egg allergy is much less common in older children and the adult population.

The severity of egg sensitivity varies. Some people are at serious risk from anaphylactic shock and must avoid egg in all its forms, others can eat small amounts of egg, for example baked goods. Egg intolerance can produce eczema and a rash.
Egg intolerance

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Salt in children’s diet

High salt (sodium) intake on childhood is linked to high blood rescue in later life. In turn, raised blood pressure increase the risk of coronary heart disease, stroke and kidney diseases.

Babies need very little salt. Salt should not be added to any food prepared for babies. Their immature kidneys are unable to cope with salt.

The main problem is hypernatraemia, which causes dehydration with symptoms of irritability, poor appetite and sometimes convulsions. If hypernatraemia is not treated it can cause permanent brain damage and can be fatal.

A meta-analysis of salt reduction trials in children showed that a modest reduction in salt intake causes immediate falls in blood pressure.

Exposing children to salty foods will habituate a taste for salty foods which is hard to shake off in later life.

The trend toward eating more meals outside of the home has increased the child’s exposure to salt. One third of money spend on food in United States is spent in restaurants or fast food chain.
Salt in children’s diet

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Deficiency of vitamin A in children

Vitamin A deficiency causes visual impairment in many parts of the developing world and is the leading cause of acquired blindness in children.

Mild degree of vitamin A deficiency may increase children's risk of developing respiratory and diarrheal infections, decrease their growth rate, slow bone development, and decrease their likelihood of survival from serious illness.

Several reports suggest that all else being equal, xerophthalmia can increase the risk of mortality among malnourished, hospitalized children.

Severe vitamin A deficiency is the major cause of childhood blindness in the world, causing more than half of a million preschool children to lose their sight each year.

Children living in the United States who are considered to be at increased risk for subclinical vitamin A deficiency include:
*toddlers and preschool age children
*children living at or below the poverty level
*children with inadequate health care or immunizations
*children living in areas with known nutritional deficiencies
*recent immigrants or refugees from developing countries with high incidence of vitamin A deficiency or measles, and
*children with diseases of the pancreas, liver, intestines, or with inadequate fat digestion/absorption.

To solve the root cause of vitamin A deficiency, more vitamin A must be present in the diets of vulnerable people.

The basis for lifelong health begins in childhood. Vitamin A is a crucial component. Since breast milk is a natural source of vitamin A, prompting breastfeeding is the best way to protect babies from vitamin A deficiency.

The American Academy of Pediatrics recommends vitamins A supplementation for certain of measles infected infants and children.

Program planners and development leaders in health, agriculture, education and other sectors must understand the culture and ecology of food availability and consumption at the local level.
Deficiency of vitamin A in children

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