Egg white, f1

Egg white is rich in proteins and is considered highly allergenic. Eggs are considered one of the most common sources of food allergies, especially in infants and children.

A test for specific IgE (sIgE) to egg protein is commonly used when examining a patient with a suspected egg allergy. Most children with egg allergies may develop tolerance to egg whites over time.

Eating egg white can lead to allergic symptoms such as gastrointestinal reactions, respiratory symptoms, skin reactions and anaphylaxis in patients with egg white allergy. Therefore, people with egg allergies are usually advised to strictly avoid eating eggs and egg-based products.
In addition, egg allergy or sensitization to egg protein has been found to increase the risk of developing sensitization to aeroallergens (such as grass pollen, house dust mites, cats and dogs).

Determination of specific IgE in human blood to - Egg white, f1, shows the body's reaction to this allergen.

Research method: ImmunoCAP method (Immunofluorescence in the solid phase)

Units of measurement: kU/l

Biomaterial for analysis: venous blood