Egg White, Allergen IgE

Test Codes

EPIC: LAB3420, Beaker: EEGC, CHW: LAB3420

Department

Send Outs

Specimen Collection Criteria

Collect: One Gold-top SST tube.

Physician Office/Draw Specimen Preparation

Let specimen clot for 30 minutes then centrifuge to separate serum from cells within 2 hours of collection. Transfer serum to plastic transport tube and maintain at refrigerate (2-8°C or 36-46) prior to transport.

Preparation for Courier Transport

Transport: 3.0 mL serum, refrigerated (2-8°C or 36-46°F). (Minimum: 2.0 mL)

Rejection Criteria

Specimens not collected and processed as indicated.

In-Lab Processing

Let specimen clot for 30 minutes then centrifuge to separate serum from cells within 2 hours of collection. Transfer serum to plastic transport tube and maintain at refrigerate (2-8°C or 36-46) prior to transport.

Transport: 3.0 mL serum, refrigerated (2-8°C or 36-46°F). (Minimum: 2.0 mL)

Storage

Specimen Stability for Testing:

Room Temperature (20-26°C or 68-78.8°F): 12 hours
Refrigerated (2-8°C or 36-46°F): 7 days
Frozen (-20°C/-4°F or below): Aliquot for longer storage.

Specimen Storage in Department Prior to Disposal: 30 days

Specimen retention time is determined by the policy of the reference laboratory. Contact the Send Outs Laboratory with any questions.

Laboratory

Sent to Corewell Health Reference Laboratory, Grand Rapids, MI.

Performed

Monday – Friday.
Results available in 1-3 days.

Reference Range

<0.35 kU/L

Test Methodology

Clinical Utility

Component panel includes allergens: Ovomucoid (Gal d 1) and Ovalbumin (Gal d 2).

Consideration for baked tolerance and outgrowing allergy is best interpreted by board certified allergist with potential for in office challenge.

Clinical Disease

Eggs are the most common source of allergic reactions in children (1, 2) and egg white (albumen) has been found to be more allergenic than the egg yolk (2). Ovalalbumin, ovomucoid, and conalbumin have been identified as the primary egg allergens. Cross-reactivity may occur between egg yolk and egg white proteins and between different bird types (1). Persons who are sensitized to egg white allergens may also react to foods containing cooked eggs because ovomucoid is heat stable (1).

Egg-sensitive persons should not be given vaccines grown in embryos (i.e., influenza, yellow fever, measles, mumps) (2, 3).

IgE antibodies to the egg allergen have been demonstrated in 65% of children with eczema and respiratory tract symptoms. By the age of seven egg sensitive children are more likely to develop an inhalent allergy than non-sensitive children. Symptoms can include uticaria, eczema, pruritus, and exacerbation of atopic dermatitis (2).

True food allergy is less common than popularly believed. It is estimated that only 1 to 4% of the general population suffers from a definite food allergy. Food allergy tends to be more common in children (up to 6%) than adults. In selected groups, such as children with eczema, the prevalence of food allergy may be as high as 25%.

The majority of the food allergies are due to the consumption of milk, egg, wheat, peanut, soy, tree nuts, fish and shellfish, however, allergic responses can occur with all types of food in a sensitized individual.

General symptoms of an allergy to food include nausea, vomiting, diarrhea, hives, itching, swelling of the mouth, tongue and/or lips, wheezing, and constriction of the airways in more severe reactions. Individuals with food allergies will typically show symptoms of an allergic response within 45 minutes of ingestion of food. Reactions to food ingestion occurring several hours after consumption is usually not related to allergies.

An anaphylactic reaction to food, which is life-threatening, occurs in approximately 1 million individuals each year according to the National Institutes of Health. Anaphylactic reactions are most commonly found in patients with allergies to peanuts, nuts, eggs, fish and shellfish. Anaphylactic responses occur approximately 5-15 minutes after food consumption and can lead to difficulty in breathing, constriction of the airways, and unconsciousness.

Certain factors such as alcohol consumption and exercise appear to enhance the reactivity to a food allergen in sensitized individuals. Individuals with food allergies usually have other allergies as well, including allergies to pollen or dust.

Reference

1. Korenblat, Phillip E., M.D. & H. James Wedner, M.D. Allergy: Theory and Practice, 2nd ed. W.B. Saunders Company: Philadelphia, 1992, pg. 517.
2. Metcalfe, Dean D. M.D., Hugh A. Sampson, M.D., Ronald A. Simon, M.D., Food Allergy: Adverse Reactions to Foods and Food Additives. Blackwell Scientific Publications: Boston, 1991, pg. 39-40.
3. Patterson, Roy, M.D., C. Raymond Zeiss, Jr., M.D., Leslie Carroll Grammar, M.D., Paul A. Greenberger, M.D. Allergic Diseases: Diagnosis and Management, 4th ed. J.B. Lippincott Company: Philadelphia, 1993, pg. 529.

CPT Codes

86008

Contacts

Last Updated

4/1/2026