Egg white protein, IgG (f1G)1402
Chicken egg (Gallus gallus domesticus) is a protein-rich food source commonly consumed raw, boiled, or processed. Egg white is considered highly allergenic. Eggs are one of the most common sources of food allergy, especially in infants and children. About 0.5-2.5% of young children in the general population have an egg allergy, while among adults this rate is less than 0.25%.
ELISA (EIA) (enzyme immunoassay) – quantitative determination.
- Diagnosis of allergic reactions.
- Assessment of sensitization level and risk of allergic reactions.
- Monitoring the effectiveness of ongoing therapy.
- Evaluation of sensitization level after allergen avoidance.
- Assessment of immune system status.
- Blood should be drawn in the morning on an empty stomach or 4 hours after eating.
- Drinking plain still water is allowed.
- Do not smoke for 30 minutes before the test.
- For children under 1 year – no food 30-40 minutes before the test; for children 1-5 years – 2-3 hours fasting.
Consumption of egg white can cause allergic symptoms: gastrointestinal disturbances, respiratory symptoms, skin manifestations, and anaphylaxis. People with egg allergy are advised to strictly avoid eggs and products containing them.
Children with egg allergy are often mistakenly denied influenza or MMR vaccination due to the small amount of egg protein in vaccines, although studies confirm their safety.
Egg allergy increases the risk of sensitization to aeroallergens such as grass pollen, house dust mites, cats, and dogs.
Early introduction of eggs into infants' diets promotes tolerance development and is being studied as a primary allergy prevention method. Oral immunotherapy is also used in some countries for patients who cannot develop natural tolerance.