nGal d1 Egg, ovomucoid (f233)1407
Chicken egg (Gallus gallus domesticus) is a rich source of protein and often causes allergic reactions, especially in children. The main allergenic component of egg white is ovomucoid (Gal d1) – a stable protein resistant to heat and enzymatic treatment. Measuring IgE levels to Gal d1 helps diagnose egg allergy, assess risk, and predict reactions to raw and cooked eggs.
FEIA (Fluorescence Enzyme Immunoassay) – quantitative determination of specific IgE antibodies.
- Diagnosis of allergic reactions to eggs.
- Assessment of sensitization level to egg white protein.
- Monitoring therapy effectiveness.
- Assessment of sensitization level after allergen avoidance.
- Evaluation 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.
Ovomucoid (Gal d1) is the main allergenic component of egg white that causes allergic reactions, especially in children. Measuring specific IgE to Gal d1 helps differentiate allergy to raw versus cooked eggs, which is important for prognosis and treatment choice. Antibody levels correlate with allergy severity: higher levels indicate persistent allergy, lower levels suggest possible tolerance to heat-treated egg products. This test is essential for diagnosing and monitoring egg allergy, one of the most common food allergies in children.