nGal d2 Egg, ovalbumin (f232)1392
Chicken egg (Gallus gallus domesticus) is a protein-rich food source, widely consumed raw, boiled, or processed. Egg white contains the highly allergenic protein Gal d2, known as ovalbumin, which is the main allergenic component of eggs.
FEIA (Fluorescence Enzyme Immunoassay) – quantitative determination of specific IgE antibody levels.
- Diagnosis of allergic reactions to eggs.
- Assessment of sensitization level and risk of allergy development.
- Monitoring therapy effectiveness.
- 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.
Egg is one of the most common sources of food allergy, especially in infants and children (prevalence 1.3-1.6%), and less than 0.25% in adults. Sensitization to egg is the basis for allergic reactions. Gal d2 (ovalbumin) is the main allergenic component, sensitive to heat and enzymatic breakdown, which reduces its allergenicity. Allergy to Gal d2 is mainly associated with consumption of raw eggs. Measuring sIgE to Gal d2 helps predict persistent allergy to raw eggs and assess the development of tolerance to cooked eggs.