Allergens, Food, Egg Components IgE
Also known as: EGG COMP
Use
This test is used to measure the concentration of allergen-specific IgE antibodies to egg components, which can aid in the diagnosis of food allergies. The presence of specific IgE antibodies can indicate sensitization to particular allergenic components of eggs, such as ovomucoid, ovalbumin, egg white, and egg whole. However, the level of specific IgE may not always correlate with the severity of clinical allergic reactions or skin test results, hence the clinical significance must be assessed in conjunction with clinical history and in vivo reactivity.
Special Instructions
Not provided.
Limitations
The concentrations of allergen-specific IgE determined by this test may not correlate with the clinical response severity or skin testing results. A negative IgE test does not necessarily exclude the possibility of an allergy, including anaphylaxis. Results within 0.10-0.34 kU/L are meant for specialist use due to undetermined clinical relevance. The test results need to be correlated with clinical history and in vivo reactivity for proper interpretation.
FDA ApprovedNew York Approved
Methodology
Immunoassay (Fluorescent Enzyme Immunoassay)
Biomarkers
LOINC Codes
- 6106-9 - Egg White IgE Qn
- 7291-8 - Whole Egg IgE Qn
- 7557-2 - Ovomucoid IgE Qn
- 7556-4 - Ovalb IgE Qn
Result Turnaround Time
1-3 days
Related Documents
For more information, please review the documents below
Specimen
Serum
Volume
1 mL plus 0.1 mL for each additional allergen ordered
Minimum Volume
0.5 mL plus 0.04 mL for each allergen ordered
Container
ARUP Standard Transport Tube
Collection Instructions
Collect in Serum Separator Tube (SST). Separate from cells ASAP or within 2 hours.
Patient Preparation
Multiple patient encounters should be avoided.
Storage Instructions
Refrigerated.
Causes for Rejection
Hemolyzed, icteric, or lipemic specimens.
Stability Requirements
| Temperature | Period |
|---|---|
| Room Temperature | 48 hours |
| Refrigerated | 2 weeks |
| Frozen | 1 year |
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