Detect sensitizations to the whole egg protein to create personalized management plans for your patients.

Egg allergen component testing

Gal

d2Egg allergen by the numbers

Gal

d1

Egg allergen component testing Measurement of specific IgE by blood test that provides objective assessment of sensitization to egg white is the first step in discovering your patient’s allergy. Egg allergen component tests can help you determine the likelihood of reaction to products baked with egg, such as muffins or cookies, as well as the likelihood of allergy persistence.

Determine which proteins your patient is sensitized to.

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

70% of children with egg allergy do not react to baked egg.9

Ovalbumin Ovomucoid Test interpretations and next steps

+ -

• Avoid uncooked eggs

• Likely to tolerate baked egg

• Baked egg oral food challenge with a specialist may be appropriate

• 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

+/- +• Avoid all forms of egg

• 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 egg that is not fully baked

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.

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

• Susceptible to heat denaturation2

• HIGHER RISK of reaction to uncooked egg1,3

• LOWER RISK of reaction to baked egg1,3a

• Patient likely to outgrow egg allergy4

• Resistant to heat denaturation2

• HIGHER RISK of reaction to all forms of egg1

• Patient unlikely to outgrow egg allergy with high levels of specific IgE to ovomucoid5,6,7,8

Knowing which protein your patient is sensitized to can help you develop a management plan.1,2,9,10

Ovalbumin F232

Ovomucoid F233

Gal

d2Gal

d1

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. 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.

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;5(2):96-101.

4. 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.

5. 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.

6. 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.

7. 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 pt 1):634-639.

8. 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.

9. 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.

10. Boyano Martínez, T, et al. Validity of specific IgE antibodies in children with egg allergy. Clinical and Experimental Allergy. 2001;13:1464-1469.

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Test Name Test CodeChildhood Allergy Profile - D. pteronyssinus (House mite), (NTC-2721) d1;

D. farinae (House mite), (NTC-2722) d2; Cat dander, (NTC-2601) e1; Dog dander, (NTC-2605) e5; Egg white, f1; Milk, (NTC-2802) f2; Codfish, (NTC-2803) f3; Wheat, (NTC-2804) f4; Peanut, (NTC-2813) f13; Soybean, (NTC-2814) f14; Shrimp, (NTC-2824) f24; Walnut, (NTC-3489) f256; Cockroach, (NTC-2736) i6; Cladosporium herbarum, (NTC-2702) m2; Alternaria alternata, (NTC-2706) m6; Total IgE

10659

Childhood Allergy Profile w/Reflexes - Contains all components of the Childhood

Allergy Profile (NTC-10659) with reflex to the following components, Egg Component Panel, (NTC-91372); Ovomucoid, f233; Ovalbumin, f232; Milk Component Panel, (NTC-91403); Casein, (NTC-2853) f78; Alpha-lactalbumin, (NTC-2851) f76; Beta-lactoglobulin, (NTC-2852) f77; Peanut Component Panel, (NTC-91681) Ara h1, f422; Ara h2, f423; Ara h3, f424; Ara h8, f352; Ara h9

91683

Egg Component Panel - Ovomucoid, f233; Ovalbumin, f232

91372

Test Name Test CodeFood Allergy Panel - Milk, (NTC-2802) f2; IgE Egg white, f1; IgE Peanut,

(NTC-2813) f13; IgE Walnut, (NTC-3489) f256; IgE Corn, (NTC-2808) f8; IgE Wheat, (NTC-2804) f4; IgE Soybean, (NTC-2814) f14; IgE Codfish, (NTC-2803) f3; IgE Clam, (NTC-8929) f207; IgE Shrimp, (NTC-2824) f24; Total IgE

38767

Food Allergy Profile - Egg white, f1; Milk, (NTC-2802) f2; Codfish,

(NTC-2803) f3; Wheat, (NTC-2804) f4; Corn, (NTC-2808) f8; Sesame seed, (NTC-2810) f10; Peanut, (NTC-2813) f13; Soybean, (NTC-2814) f14; Shrimp, (NTC-2824) f24; Clam, (NTC-8929) f207; Walnut, (NTC-3489) f256; Scallop, (NTC-273) f338

10715

Food Allergy Profile w/Reflexes - Contains all components of the Food Allergy

Profile (NTC-10715) with reflex to the following components, with reflex to Egg Component Panel, (NTC-91372); Ovomucoid, f233; Ovalbumin, f232; Milk Component Panel, (NTC-91403); Casein, (NTC-2853) f78; Alpha-lactalbumin, (NTC-2851) f76; Beta-lactoglobulin, (NTC-2852) f77; Peanut Component Panel, (NTC-91681) Ara h1, f422; Ara h2, f423; Ara h3, f424; Ara h8, f352; Ara h9

91682

Egg white 2801

Egg yolk 2856

Ovalbumin 2719

Ovomucoid 3046

Diagnoseby the numbers.

Evaluate potential reaction to baked egg products.

Address anxiety with individualized management plans.

Enable confidence in dietary and lifestyle choices.

Multiple test codes are available. Refer to the Quest Diagnostics Directory of Services or the online Test Center (QuestDiagnostics.com/testcenter) for test information.

NTC = National test code