9428. Allergen. Molecule. Ovalbumin egg (nGal d2), IgE antibodies
Description
Food allergy is more often observed in children in the first years of life, mainly by the age of 3. Chicken eggs, especially egg white, can cause allergic reactions in the form of urticaria, angioedema, gastrointestinal disorders, eosinophilic esophagitis, exacerbations of atopic dermatitis, rhinoconjunctivitis and asthma. The protein and yolk of a hen's egg differ in composition and allergenic properties; the egg white contains the main allergens of the hen's egg.
Allergen Gald2 – ovalbumin is one of the main (major) chicken protein allergens. Its allergenicity is reduced by heat treatment. Ovalbumin molecules can cross the placenta and breast milk and interact with the cells of the baby's immune system. Sensitization to ovalbumin and the manifestation of allergy symptoms can occur when eating this protein, inhalation, or skin contact.
When and who needs the test?
For differential diagnosis of the true cause of allergies and cross-reactivity, as well as for identifying patients requiring ASIT therapy.
Biological material
- Venous blood
Preparing for a blood test
In order to exclude factors that may affect the test results, we recommend to follow the preparation rules:
- an important condition for laboratory tests is to take blood on an empty stomach.
- 6-12 hours before the test, you should avoid eating, drinking alcohol, smoking, and limit physical activity. Drinking...
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