Egg yolk, f75

Egg (Gallus gallus) is a food product with a high nutrient content, suitable and popular among people of all ages (children, adults, the elderly). Both egg white and egg yolk are edible parts of an egg and are rich in proteins.
 

Egg yolk is a rich source of lipids, vitamins and minerals. The proteins present in egg yolk are mainly composed of phosphvitins, livetins, low-density lipoproteins (LDL), high-density lipoproteins (HDL), vitellin and apoprotein B. Allergens present in egg are known to be present in both egg yolk and egg white; however, egg yolk proteins have been shown to be less allergenic compared to egg white-derived proteins. Egg yolk has been reported to contain two clinically important allergens: Gal d 5 (alpha-livetin/albumin of chicken serum), a thermolabile protein, and Gal d 6 or YGP42 (lipoprotein), a heat-resistant protein. Moreover, Gal d 5 is considered to be the main allergen present in egg yolk.

Egg has been reported to be one of the common inducers of food allergies prevalent in industrialized countries.

Egg allergies are associated with atopic dermatitis (AD), asthma, rhinitis, and other food allergies (e.g., peanuts). Patients with egg yolk allergy may experience symptoms or reactions after consuming egg yolk or egg-based products that include gastrointestinal reactions (vomiting, abdominal pain), skin symptoms (localized or generalized urticaria, hives, angioedema of the face), and respiratory problems (asthma and/or or rhinitis).
  
 The determination of specific IgE in human blood to - Egg yolk, f75, 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