egg yolk allergy

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• Egg allergy — is a type of food allergy. It is a hypersensitivity to dietary substances from the yolk or whites of eggs, causing an overreaction of the immune system which may lead to severe physical symptoms for millions of people around the world. [National… …   Wikipedia

• Egg (food) — Chicken egg redirects here. For the causality dilemma, see Chicken or the egg. On the left a chicken egg, the egg most commonly e …   Wikipedia

• Allergy — Classification and external resources Hives are a common allergic symptom. ICD 10 T78.4 …   Wikipedia

• List of egg topics — Related searches   Search for: egg   Search for: eggs   Search for: caviar   Search …   Wikipedia

• nutritional disease — Introduction       any of the nutrient related diseases and conditions that cause illness in humans. They may include deficiencies or excesses in the diet, obesity and eating disorders, and chronic diseases such as cardiovascular disease,… …   Universalium

• Antibody — Immunoglobulin redirects here. For the immunoglobulin family, see Immunoglobulin superfamily. Antibodies redirects here. For the film, see Antibodies (film). Each antibody binds to a specific antigen; an interaction similar to a lock and key. An… …   Wikipedia

• Mayonnaise — For other uses, see Mayonnaise (disambiguation). Standard ingredients and tools to make mayonnaise. Mayonnaise, pronounced: [majɔnɛːz], often abbreviated as mayo,[1] is a sauce …   Wikipedia

• nutrition, human — Introduction       process by which substances in food are transformed into body tissues and provide energy for the full range of physical and mental activities that make up human life.   The study of human nutrition is interdisciplinary in… …   Universalium

• Nutrition — The Nutrition Facts table indicates the amounts of nutrients which experts recommend to limit or consume in adequate amounts. Nutrition (also called nourishment or aliment) is the provision, to cells and organisms, of the materials necessary (in… …   Wikipedia

• Butter — is a dairy product made by churning fresh or fermented cream or milk. It is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying. Butter consists of butterfat, water and milk proteins. Most …   Wikipedia

• Cooking oil — Plant oils Olive oil Types Vegetable fats (list) Macerated (list) Uses …   Wikipedia