Egg Allergen Component Testing

Test codes 2801 and 2856

High levels of egg white IgE may predict the likelihood of sensitivity, but may not be solely predictive of reactions to baked eggs or allergy duration.1

70% of children with egg allergy do not react to baked eggs.2

Determine which proteins your patient has high levels of IgE to

Ovalbumin

  • Susceptible to heat denaturation3
  • HIGHER RISK of reaction to uncooked eggs1,4
  • LOWER RISK of reaction to baked eggs1,4,a
  • Patient likely to outgrow egg allergy5
 

Ovomucoid

  • Resistant to heat denaturation3
  • HIGHER RISK of reaction to all forms of eggs1
  • Patient unlikely to outgrow egg allergy with high levels of specific IgE to ovomucoid6,7,8,9
 

Test interpretations and next steps

If patient is + for Ovalbumin and - for Ovomucoid

  • Avoid uncooked eggs
  • Likely to tolerate baked eggs
  • Baked egg oral food challenge (OFC) with a specialist may be appropriate
 
 
  +   Ovalbumin  
 
  -   Ovomucoid  
 
  • Consider repeating IgE component test biennially during childhood to determine
    potential tolerance
  • May be transferred via breast milk, so mothers of infants with egg allergy should take
    caution when breastfeeding
 

If patient is +/- for Ovalbumin and + for Ovomucoid

  • Avoid all forms of eggs
  • Consider repeating IgE component test biennially during childhood to determine potential tolerance
  • Patients sensitized to ovalbumin with low levels of IgE to ovomucoid may react to eggs that are not fully baked
 
 
  +/-   Ovalbumin  
 
  +   Ovomucoid  
 

As in all diagnostic testing, a diagnosis must be made by the physician based on test results, individual patient history, the physician’s knowledge of the patient, and the physician’s clinical judgement.

 

Get more information

For more information, contact your local Sales Representative.

 

For clinical information and specimen requirements,
visit the test center.

 

Download the Egg Allergen Component Testing brochure.

a. In clinical studies, extensively baked muffin and waffle were heated to the point of protein denaturation.

References

1. Ando H, Movérare R, Kondo Y, et al. Utility of ovomucoid-specific IgE concentrations in predicting symptomatic egg allergy. J Allergy Clin Immunol. 2008;122(3):583-588.

2. Lemon-Mulé H, Sampson HA, Sicherer SH, Shreffler WG, Noone S, Nowak-Wegrzyn A. Immunologic changes in children with egg allergy ingesting extensively heated egg. J Allergy Clin Immunol. 2008;122(5):977-983.

3. Benhamou AH, Caubet JC, Eigenmann PA, et al. State of the art and new horizons in the diagnosis and management of egg allergy. Allergy. 2010;65(3): 283-289.

4. Shin M, Han Y, Ahn K. The influence of the time and temperature of heat treatment on the allergenicity of egg white proteins. Allergy Asthma Immunol Res. 2013;5(2):96-101.

5. Tomicic S, Norrman G, Fälth-Magnusson K, Jenmalm MC, Devenney I, Böttcher MF. High levels of IgG4 antibodies to foods during infancy are associated with tolerance to corresponding foods later in life. Pediatr Allergy Immunol. 2009;20(1):35-41.

6. Urisu A, Yamada K, Tokuda R, et al. Clinical significance of IgE-binding activity to enzymatic digests of ovomucoid in the diagnosis and the prediction of the outgrowing of egg white hypersensitivity. Int Arch Allergy Immunol. 1999;120(3):192-198.

7. Bernhisel-Broadbent J, Dintzis HM, Dintzis RZ, Sampson HA. Allergenicity and antigenicity of chicken egg ovomucoid (Gal d III) compared with ovalbumin (Gal d I) in children with egg allergy and in mice. J Allergy Clin Immunol. 1994;93(6):1047-1059.

8. Montesinos E, Martorell A, Félix R, Cerdá JC. Egg white specific IgE levels in serum as clinical reactivity predictors in the course of egg allergy follow up. Pediatr Allergy Immunol. 2010;21(4 pt1):634-639.

9. Järvinen KM, Beyer K, Vila L, Bardina L, Mishoe M, Sampson HA. Specificity of IgE antibodies to sequential epitopes of hen’s egg ovomucoid as a marker for persistence of egg allergy. Allergy. 2007;62(7):758-765.