Egg White
Use
The Egg White test measures the levels of specific IgE antibodies to the egg white allergen in a patient's serum, aiding in the diagnosis of egg allergy. The presence of IgE antibodies indicates an allergic sensitization to egg white proteins which can be associated with allergic reactions upon exposure. Monitoring the levels of these antibodies helps in evaluating the severity of the allergy and guiding dietary recommendations.
Special Instructions
This test utilizes the Thermo Fisher ImmunoCAP® method to measure IgE levels specific to egg white proteins. Ensure that the specimen is collected and stored appropriately to maintain the integrity of the sample. Confirmatory or reflex tests may require additional processing time as needed.
Limitations
The test is limited by its specificity to egg white and does not encompass other potential allergens present in whole egg or other food substances. Cross-reactivity with other allergens may occur. Results should be interpreted in the context of the clinical picture, and further clinical evaluation may be necessary. False positives or negatives are possible, and the test should not be used in isolation for the diagnosis of egg allergy.
Methodology
Immunoassay (Other)
Biomarkers
LOINC Codes
- 6106-9
- 6106-9
Result Turnaround Time
2-4 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 |
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