Pick an allergen below to see which other foods commonly cross-react with it in dogs, and what the peer-reviewed veterinary literature says about each pairing. Reaction rates are case-series ranges — your vet's read on your individual dog's history is what matters for treatment decisions.
Cross-reacts with chicken meat via shared avian proteins.
Mechanism: Shared livetins and ovalbumin-related proteins between egg yolk/white and chicken muscle.
Owner note: Egg-allergic dogs frequently react to chicken meat too. Most vets exclude both during the elimination phase.
Source: Halliwell, Vet Dermatol 1997; Mueller et al., 2016
Mechanism: Avian egg proteins share structural similarity across species.
Owner note: Rare in commercial dog food. Ask your vet before offering.
Source: Limited canine-specific data
Upload a photo of any pet food label and the free scanner flags egg and the proteins that commonly cross-react with it.
Try free scanThe cross-reactivity rates shown here are case-series figures synthesised from peer-reviewed veterinary dermatology literature. They are population averages — individual dogs can fall well outside the reported range. Vets typically use cross-reactivity data to guide which proteins to exclude during an elimination diet, not as a reason to avoid a protein the dog has tolerated for years without symptoms.
The strongest pairings (high overlap) are the ones to flag with your vet first. The lower-overlap pairings often produce the most successful "novel protein" substitutions — but always confirm the dog has not previously been exposed before starting a trial.
For the long-form context behind these decisions, see the complete elimination diet protocol and the novel-protein vs hydrolysed comparison.
Disclaimer: this tool is education for pet owners, not veterinary advice. Cross-reactivity rates vary by dog, population and methodology. Always confirm specific cross-reactivity decisions for your dog with your vet.