Egg, Whole
Also known as: Whole Egg
Use
The Egg, Whole test is used to measure specific IgE antibodies against whole egg allergens. This test is primarily used to evaluate patients who may have an allergy to eggs, which could manifest as various allergic reactions ranging from mild to severe. The presence of IgE antibodies to egg proteins is indicative of sensitization, and the test aids in diagnosing egg allergies, managing them, and monitoring response to treatment. It is especially significant for patients with atopic conditions such as asthma, eczema, and hay fever.
Special Instructions
Patients should ensure that samples are collected using red-top or gel-barrier tubes to meet the specimen requirements. Proper storage and handling are crucial to maintain sample integrity before testing. Stability of the specimen is maintained for 14 days at room temperature or refrigerated, and up to 3 months if frozen, with stability across three freeze/thaw cycles.
Limitations
This test exclusively measures IgE antibodies against whole egg allergens, which means it may not detect allergies to individual egg proteins not present in the whole egg matrix. False positives may occur due to cross-reactivity with antibodies against similar proteins in other allergens. Interpretation should consider the patient's history and possibly other clinical findings. Testing schedules may vary, and additional time may be required for confirmatory tests if initial results are inconclusive.
Methodology
Immunoassay (Other)
Biomarkers
LOINC Codes
- 7291-8
- 7291-8
Result Turnaround Time
3-5 days
Related Documents
For more information, please review the documents below
Specimen
Serum
Volume
0.2 mL
Minimum Volume
Not provided
Container
Red-top tube or gel-barrier tube
Storage Instructions
Room temperature
Stability Requirements
| Temperature | Period |
|---|---|
| Room Temperature | 14 days |
| Refrigerated | 14 days |
| Frozen | 3 months |