Ant egg cake, a specialty of the Tay ethnic group, is made annually from lunar February to late March, when black ant eggs are in season. The cake combines the rich taste of ant eggs with fragrant glutinous rice and fig leaves.
Tran Pham Thuy Hoa, a nutritionist from the Department of Nutrition at Tam Anh General Hospital Hanoi, notes that ant eggs, despite being rich in protein, vitamins, and minerals, are not suitable for certain individuals.
Individuals with sensitivities
The highest risk group comprises individuals with sensitivities or a history of crustacean allergies, such as shrimp or crab, due to potential cross-reactivity between similar proteins.
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Ant egg cake can cause allergies in sensitive individuals. Photo: An Na
Hoa explains that ant eggs contain allergenic proteins, specifically tropomyosin and arginine kinase. For those with a history of allergies, especially to crustaceans like shrimp or crab, the immune system may recognize these proteins as allergens, triggering a hypersensitivity reaction. Symptoms can include oral itching, hives, vomiting, acute shortness of breath, or sudden blood pressure drops (anaphylactic shock). These proteins are heat-stable, so cooking does not eliminate the risk. Individuals at risk should avoid consumption.
Pregnant and breastfeeding women
Pregnant women have altered immune systems, increasing their susceptibility to foreign proteins in ant eggs. Ant nests often contain dirt and bacteria; improper preparation can cause poisoning or parasitic infections, potentially harming the fetus.
If ingredients are not fresh or stored poorly, the cake can ferment, leading to a pungent smell and a sharply sour taste. This sourness may be mistaken for a natural mild sourness, increasing poisoning risk. Breastfeeding women should also limit consumption, as allergens can indirectly affect infants via breast milk.
Children under 5
Young children's immune and digestive systems are not fully developed. Parents must not give ant egg cake to children under 5. Older children should only try a small amount, and their reactions should be monitored immediately after eating.
Individuals with kidney disease or gout
Ant eggs have a high protein content, potentially increasing the burden on kidneys. For those with impaired kidney function, the ability to excrete protein metabolites is reduced. Consuming too much can raise blood urea levels and worsen the condition.
Gout sufferers also need caution, as ant eggs, like many protein-rich animal foods, contain purine. During metabolism, purine produces uric acid, which can increase the risk of acute gout attacks.
Individuals with chronic digestive conditions
Individuals with irritable bowel syndrome (IBS), chronic colitis, or a history of digestive disorders should be cautious, as even a small amount of foreign protein can trigger uncomfortable symptoms.
Nutritionist Hoa advises first-time consumers to try a very small amount, monitoring their body's reactions for at least 2-4 hours after eating. If symptoms like itching, rash, shortness of breath, or dizziness appear, immediate medical attention is necessary.
Thu Huong
