- Vibrant’s Egg Component test offers __% sensitivity and __% specificity to egg components, gives healthcare providers the most accurate picture of egg component allergic response available on the market. It eliminates the guesswork of skin prick tests and gives reliable answers clinicians can count on to make diagnostic decisions with certainty.
- Allergy to ovomucoid proteins in egg indicates a sensitization to the protein component of egg that is heat stable and which will typically be a lifelong allergy.
- Allergy to ovalbumin proteins in egg indicates a sensitization to the protein component of egg that is easily denatured in heat, and which some children outgrow as they age.
- Patients with allergy to only ovalbumin proteins may be able to safely consume foods with cooked egg ingredients. Patients with allergy to ovomucoid proteins, regardless of whether they also have ovalbumin protein allergy, should not consume egg ingredients of any kind and will likely not outgrow their allergy to egg proteins.
Not Available in New York state
Only healthcare providers licensed in their state may order laboratory testing.
1) OVOMUCOID (GAL D 1)
More severe allergic response to egg; heat-stable protein
2) OVALBUMIN (GAL D 2 )
Easily denatured by heat, which means some with this sensitization may be able to consume foods with cooked egg ingredients; allergic response may be outgrown in some individuals