Egg Component Allergy IgE Blood Test
The egg component allergy blood test measures the amount of allergen-specific IgE antibodies in the blood in order to detect an allergy to eggs.
Eggs contain many proteins, but most of the allergens are found in the egg white, not the egg yolk. In the white of the egg, there are two main proteins of concern. The first and most prevalent is ovalbumin, and the second is ovomucoid. Egg yolk is an allergen but does not cause many allergic reactions.
At high temperatures, ovalbumin breaks down, so individuals with an allergic reaction could potentially eat cooked eggs. On the other hand, ovomucoid is resistant to acid and is heat stable; therefore, it is likely that individuals with this allergy cannot tolerate raw or cooked eggs. It is impossible to isolate egg yolk from residual egg white protein allergens, so strained egg yolk would not be suitable for an egg-allergic individual.
Like every allergy, an egg component allergy, either ovalbumin or ovomucoid, causes a reaction in the immune system. When contact is made with the allergen, the body views it as toxic and becomes sensitized, producing IgE antibodies against these contaminants. These antibodies trigger the release of histamines, which will cause the symptoms of an allergic reaction.
Symptoms of an allergy typically occur a few minutes to a few hours after exposure. Allergy symptoms vary from one individual to the next ranging from mild to severe reactions. Some commons signs of an allergy can include:
- Shortness of breath, difficulty breathing
- Redness of the skin
- Facial swelling
Trusted, Secure, & Confidential
Shop All Tests