Egg White Component Profile, Serum
Use
This test is useful for identifying egg white allergens responsible for allergic diseases or anaphylactic episodes and to confirm sensitization prior to beginning immunotherapy. Allergy to egg is a common cause of food allergy, especially in children. The test can identify IgE antibodies in serum, providing an indication of the immune response to allergens that may be associated with allergic disease. The most clinically relevant allergens are found in egg white, and this test evaluates allergens from both egg white and egg yolk.
Special Instructions
The test is not useful for patients previously treated with immunotherapy to determine if residual sensitivity exists or for patients whose medical management doesn't depend on identification of allergen specificity. If not ordering electronically, a completed Allergen Test Request form should be sent with the specimen.
Limitations
Some individuals with clinically insignificant sensitivity to allergens may still show measurable IgE levels. False positives may occur in patients with elevated serum IgE due to nonspecific binding. The test results must be interpreted within the clinical context.
New York Approved
Methodology
Immunoassay (Fluorescence Enzyme Immunoassay (FEIA))
Biomarkers
LOINC Codes
- 104689-5
- 6106-9
- 7556-4
- 7557-2
Result Turnaround Time
1-3 days
Related Documents
For more information, please review the documents below
Specimen
Serum
Volume
0.75 mL
Minimum Volume
0.4 mL
Container
Plastic vial
Collection Instructions
Centrifuge and aliquot serum into a plastic vial.
Causes for Rejection
-
Stability Requirements
| Temperature | Period |
|---|---|
| Refrigerated | 14 days |
| Frozen | 90 days |