Ovalbumin
Use
The ovalbumin test measures specific IgE antibodies to ovalbumin, a major protein found in egg whites. This test is used to assess allergic sensitization to egg whites, which is a common food allergen. The results can aid in diagnosing egg allergy, help guide dietary recommendations, and monitor desensitization progress in patients undergoing allergy treatment.
Special Instructions
Ensure proper specimen collection in a red-top tube or gel-barrier tube. Specimen stability is critical for accurate results, and samples must be stored at room temperature or refrigerated for up to 14 days, or frozen for up to 3 months.
Limitations
This test specifically measures IgE antibodies to ovalbumin and does not assess IgE levels for other components of eggs or other allergens. Elevated IgE levels indicate sensitization but do not always correlate with clinical symptoms or severity of allergic reactions. Cross-reactivity with other allergens is possible, and results should be interpreted in the context of clinical history and other diagnostic tools.
Methodology
Immunoassay (Thermo Fisher ImmunoCAP®)
Biomarkers
LOINC Codes
- 7556-4
- 7556-4
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 |