Is quail egg high in polyols?

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Not a workaround for hen egg allergy. Ovalbumin, ovomucoid and ovotransferrin are the shared culprits, and a challenge study put clinical cross-reactivity to boiled quail egg at around 42 percent of hen egg allergic patients, against about 17 percent for stone-baked hen egg. In other words a quail egg is a harder test for an egg allergic child than a well-baked hen egg is / Quail egg allergy can exist on its own. Case reports describe adults who had outgrown or never had hen egg allergy reacting to quail egg, with their serum binding ovalbumin and, in some, ovotransferrin and ovomucoid. So a clean history with hen eggs is not a guarantee in this direction either / The dishes are the hidden part. Quail eggs mostly arrive breadcrumbed as mini Scotch eggs, battered in Filipino kwek-kwek, pickled in a jar, skewered on yakitori or dropped raw onto bibimbap and steak tartare. The breadcrumb and batter versions bring wheat that the egg itself does not, and the raw ones carry the usual uncooked-egg Salmonella question, since quail eggs in the shell are rarely pasteurised / Graded high on the pro-inflammatory scale and not compliant with paleo or AIP eating, and excluded from an eosinophilic esophagitis elimination diet as egg. Those are diet pattern facts rather than sensitivity triggers / Clean on every FODMAP group and borderline on lectins (C), which is not high enough to lead a reaction alone. Vegetarian but not vegan