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HelpTest Code EGWTP Egg White Component Profile, Serum
Ordering Guidance
For a listing of allergens available for testing, see Allergens - Immunoglobulin E (IgE) Antibodies
Specimen Required
Collection Container/Tube:
Preferred: Serum gel
Acceptable: Red top
Submission Container/Tube: Plastic vial
Specimen Volume: 0.75 mL; if needed, 0.5 mL for every 5 allergens requested
Collection Instructions: Centrifuge and aliquot serum into a plastic vial.
Useful For
Identifying egg white allergens:
-Responsible for allergic disease and/or anaphylactic episode
-To confirm sensitization prior to beginning immunotherapy
This test is not useful for patients previously treated with immunotherapy to determine if residual clinical sensitivity exists, or for patients in whom the medical management does not depend upon identification of allergen specificity.
Profile Information
| Test ID | Reporting Name | Available Separately | Always Performed |
|---|---|---|---|
| EGG | Egg White, IgE | Yes | Yes |
| OVAL | Ovalbumin, IgE | Yes | Yes |
| OVMU | Ovomucoid, IgE | Yes | Yes |
Special Instructions
Method Name
Fluorescence Enzyme Immunoassay (FEIA)
Reporting Name
Egg White Component Profile, SSpecimen Type
SerumSpecimen Minimum Volume
0.4 mL
For 1 allergen: 0.3 mL
For more than 1 allergen: (0.05 mL x number of allergens) + 0.25 mL deadspace
Specimen Stability Information
| Specimen Type | Temperature | Time | Special Container |
|---|---|---|---|
| Serum | Refrigerated (preferred) | 14 days | |
| Frozen | 90 days |
Reference Values
|
Class |
IgE kU/L |
Interpretation |
|
0 |
<0.10 |
Negative |
|
0/1 |
0.10-0.34 |
Borderline/equivocal |
|
1 |
0.35-0.69 |
Equivocal |
|
2 |
0.70-3.49 |
Positive |
|
3 |
3.50-17.4 |
Positive |
|
4 |
17.5-49.9 |
Strongly positive |
|
5 |
50.0-99.9 |
Strongly positive |
|
6 |
≥100 |
Strongly positive |
Reference values apply to all ages.
Interpretation
Whole egg includes proteins and potential allergens from both egg white and egg yolk. Egg white is generally more allergenic than egg yolk. Clinical reactions to egg are predominantly IgE-mediated immediate reactions characterized by atopic dermatitis, urticarial (hives), angioedema, vomiting, diarrhea, rhinoconjunctivitis, and asthma. Children with atopic dermatitis may have an immediate exacerbation of symptoms or a delayed reaction causing a worsening of their dermatitis 1 to 2 days after exposure to egg. Eosinophilic esophagitis as a result of allergy to egg has been described. Egg white is often responsible for the early development of urticaria and eczema during infancy.
In egg yolk, alpha-livetin (Gal d 5) is the major allergen and allergenicity to Gal d 5 is involved in bird-egg syndrome characterized egg intolerance in adults is due to sensitization by inhalation of bird dander. In these cases, there is secondary sensitization or cross-reactivity with serum albumin in egg yolk (Gal d 5) resulting in potential respiratory symptoms including asthma or rhinitis with bird exposure and additional allergic symptoms to egg.
Table. Major Egg Allergens
|
Egg white allergen |
Common name |
Heat-and digestion stability |
Allergenic activity |
|
Gal d 1 |
Ovomucoid |
Stable |
+++ (major allergen) |
|
Gal d 2 |
Ovalbumin |
Unstable |
++ |
|
Gal d 3 |
Ovotransferrin/conalbumin |
Unstable |
+ |
|
Gal d 4 |
Lysozyme |
Unstable |
++ |
|
Egg yolk allergen |
|
|
|
|
Gal d 5 |
Alpha-livetin, serum albumin |
Partially stable |
++ |
|
Gal d 6 |
YGP42, a lipoprotein |
Stable |
+ |
Detection of IgE antibodies in serum (class 1 or greater) indicates an increased likelihood of allergic disease as opposed to other etiologies and defines the allergens that may be responsible for eliciting signs and symptoms.
The level of IgE antibodies in serum varies directly with the concentration of IgE antibodies expressed as a class score or kU/L.
Clinical Reference
1. Homburger HA, Hamilton RG: Allergic diseases. In: McPherson RA, Pincus MR, eds. Henry's Clinical Diagnosis and Management by Laboratory Methods. 23rd ed. Elsevier; 2017:1057-1070
2. Caubet JC, Wang J: Current understanding of egg allergy. Pediatr Clin North Am. 2011;58(2):427-xi. doi:10.1016/j.pcl.2011.02.014
3. 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 Mar;5(2):96-101. doi: 10.4168/aair.2013.5.2.96
4.Allergen Encyclopedia. ThermoFisher Scientific; 2023. Accessed February 22, 2023.Available at www.thermofisher.com/diagnostic-education/hcp/us/en/resource-center/allergen-encyclopedia.html
Day(s) Performed
Report Available
Same day/1 to 3 daysPerforming Laboratory
Mayo Clinic Laboratories in Rochester
Test Classification
This test has been cleared, approved, or is exempt by the US Food and Drug Administration and is used per manufacturer's instructions. Performance characteristics were verified by Mayo Clinic in a manner consistent with CLIA requirements.CPT Code Information
86003 x 1
86008 x 2
LOINC Code Information
| Test ID | Test Order Name | Order LOINC Value |
|---|---|---|
| EGWTP | Egg White Component Profile, S | 104689-5 |
| Result ID | Test Result Name | Result LOINC Value |
|---|---|---|
| EGG | Egg White, IgE | 6106-9 |
| OVAL | Ovalbumin, IgE | 7556-4 |
| OVMU | Ovomucoid, IgE | 7557-2 |
Forms
If not ordering electronically, complete, print, and send an Allergen Test Request (T236) with the specimen.