Egg, f245

A chicken egg (Gallus gallus domesticus) is a protein-rich food source and is usually consumed raw, boiled or processed.
Eggs are considered one of the most common sources of food allergies, especially in infants and children. It was found that about 0.5–2.5% of young children in the normal population are allergic to eggs. However, the prevalence of egg allergy in adults is less than 0.25%.
Most children with egg allergies develop a tolerance to egg whites over time.

Clinical manifestations of egg allergy include mild to severe reactions such as skin reactions (erythema, hives, angioedema), gastrointestinal symptoms (vomiting, abdominal pain), respiratory diseases (rhinitis, conjunctivitis, cough, bronchospasm, shortness of breath) and anaphylaxis.
Therefore, people with egg allergies are usually advised to strictly avoid eating eggs and egg-based products.

Egg SiGe testing can also help diagnose egg allergies and predict the outcome of allergies; therefore, it should be used when advising patients about the prognosis.
In addition, egg allergies or sensitization have been found to increase the risk of developing sensitization to aeroallergens (such as grass pollen, house dust mites, cats and dogs).

The determination of specific IgE in human blood to - Chicken egg, f245, 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