Egg albumen

The egg white test allows detection of sensitization to proteins in chicken eggs, including ovalbumin and other components. This test helps determine whether a patient has an allergic reaction to eggs — one of the most common food allergens, especially in children. Test results help the physician develop an individualized diet and allergy prevention plan.

Indications

• frequent food allergies, particularly in young children
• skin manifestations such as hives, eczema, or itching
• digestive problems after consuming eggs (bloating, diarrhea, abdominal pain)
• history of anaphylactic reactions to eggs
• the need to identify the source of allergy in a comprehensive food allergy diagnosis

Procedure

Blood is drawn from a vein, usually in the antecubital area.
The serum is tested for the presence of specific IgE antibodies to egg proteins.