Chicken egg + allergenic components
Reflex testing for egg allergens (exclusively at OLYMP CDL)
If you or your child experience rash, swelling, runny nose, cough, stomach pain, nausea, or diarrhea after eating - this might be a sign of food allergy.
One of the most common allergens is egg white.
Why is testing important?
To avoid unnecessary dietary restrictions, it’s essential to confirm whether an allergy is present.
What does the test show?
The test detects whether the immune system reacts to egg white proteins. Special focus is given to:
- Ovomucoid - the most stable allergen; it’s heat-resistant and can cause strong reactions, including anaphylaxis.
- Ovalbumin - a milder protein, often tolerated when baked.
- Conalbumin and Lysozyme - less common, but may cause cross-reactivity (e.g., to chicken meat or other bird eggs).
How is the test done?
- A single venous blood sample is taken.
- IgE to chicken egg is tested first.
- If positive, further testing identifies reactions to individual components.
- If no reaction is found to whole egg, extended component testing is not needed.
Why ImmunoCAP?
- High precision - detects even low antibody levels.
- Safe - no allergen exposure; suitable for children, pregnant women, elderly.
- Convenient - no need to stop antihistamines.