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Egg White

Phadia’s F1 test is used to detect blood levels of IgE (antibodies) responsible for the often severe allergic reactions to raw or cooked egg whites. The interpretation chart accompanying the results expresses the probability of an allergic reaction to egg whites, but not necessarily the severity of the reaction. Case history (age, symptoms, relation to meals, etc.) and clinical examination by the physician are essential for a reliable interpretation of the results.

An anti-egg white IgE result below 0.35 kilounits per litre (< 0.35 kU/L) indicates that egg whites are probably not responsible for the symptoms observed, but it DOES NOT COMPLETELY RULE OUT THIS POSSIBILITY. A result above 7 kU/L indicates a greater than 95% probability of allergy while a result > 50 kU/L predicts the probable unlikelihood of remission. However, a decline in these results over time points to the possibility of remission. Testing for anti-egg allergen IgE (ovomucoid, ovalbumin, etc.) may help in some cases to clarify whether the person is allergic to both raw and cooked eggs (positive ovomucoid) or only cooked eggs. The double-blind oral food challenge remains the definitive technique for confirming the presence or absence of a food allergy.

Term of the Week

Hot zone

A hot zone is a section of a facility (sometimes an entire facility or even a city district) where there is a high risk of contamination by patients with an infectious disease. All individuals entering a hot zone must respect appropriate protective measures. By analogy, “cold zone” and “warm zone” are used to refer to areas where there is no infected individual or only individuals suspected of having an infection.