Frequently Asked Questions
Why is Egg & Egg components Test Done:
It is done to rapidly diagnose food allergies to Egg & Egg Components viz. Egg white, Egg yolk, Ovalbumin, Ovomucoid, Conalbumin, and Lysozyme along with Total IgE.
The Allergy Child Panel should be done if the child is showing symptoms like
- Digestive symptoms, such as stomach cramps, nausea and vomiting
- Hives or welts
- Flushed skin or rash
- Face, tongue, or lip swelling
- Vomiting and/or diarrhea
- Difficulty breathing
- Sneezing
- A runny or blocked nose
- Red, itchy, watery eyes
- Wheezing and coughing
- Worsening of asthma or eczema symptoms
Rarely, egg allergy can cause anaphylaxis — a life-threatening reaction.
What does Egg & Egg components measure?
The Egg & Egg Components Allergy Panel is a multitest that measures IgG antibodies to Egg white, Egg yolk, Ovalbumin, Ovomucoid, Conalbumin, and Lysozyme along with Total IgE.
What to expect during Egg & Egg components test?
This test requires a blood sample. A tourniquet (elastic) band is placed tightly on the upper arm. The patient is then asked to make a fist. This helps in the build-up of blood filling the veins. The skin is disinfected before needle insertion and the blood sample is collected in vacutainer.
What if Egg & Egg components results are Present/ Absent?
Detection of IgE antibodies indicates an increased likelihood of allergy to egg and egg components allergens viz. Egg white, Egg yolk, Ovalbumin, Ovomucoid, Conalbumin, and Lysozyme that may be responsible for eliciting signs and symptoms. A negative result indicates that the symptoms are not due to egg and egg components allergens viz. Egg white, Egg yolk, Ovalbumin, Ovomucoid, Conalbumin, and Lysozyme allergies and other differential diagnoses must be considered.
Egg is one of the most important allergens in childhood feeding, and egg allergy can pose threat to the quality of life. After cow’s milk, hen’s egg allergy is the second most common food allergy in infants and young children. Five major allergenic proteins from the egg of the domestic chicken (Gallus domesticus) have been identified; these are designated Gal d 1-5. Most of the allergenic egg proteins are found in egg white, including ovomucoid (Gal d 1, 11%), ovalbumin (Gal d 2, 54%), ovotransferrin (Gal d 3, 12%) and lysozyme (Gal d 4, 3.4%).
Egg allergy develops when the body’s immune system becomes sensitized and overreacts to proteins in egg whites and/or yolks. When eggs are eaten, the body sees the protein as a foreign invader and sends out chemicals to defend against it. Those chemicals cause the symptoms of an allergic reaction.
Associated Tests:
Allergy – Adult (Comprehensive) Panel
Allergy Screening
Written by: Supriya Kulkarni, Lead-Content & Training
Reviewed by : Dr. Alap Christry M.D. AVP-Lab Operations & Scientific Business Head-Clinical Chemistry
Egg & Egg components Price
₹ 5,195
Disclaimer: This site does not replace professional medical advice for Egg & Egg components. Always consult your healthcare provider for concerns about your health.
and then