Phadia’s nGal d1 test makes it possible to detect in the blood the IgE (antibody) responsible for allergic reactions to ovomucoid in egg whites. Ovomucoid is highly resistant to cooking and is the most allergenic component of the egg. The interpretation chart accompanying the result expresses the likelihood of an allergic reaction specific to egg white ovomucoid, 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-nGal d1 IgE result of less than 0.35 kilounits per litre (< 0.35 kU/L) indicates that the ovomucoid is not likely responsible for the symptoms observed during the consumption of cooked eggs, but DOES NOT COMPLETELY ELIMINATE THIS POSSIBILITY, or an allergy to raw eggs. A positive result indicates a risk of allergic reaction that can be severe to any form of egg, raw or cooked. Levels of nGal d1 that are low or decreasing over time suggest an allergy that is resolving itself (decreasing). Levels that remain high indicate a persistent allergy. Both negative and positive results should be interpreted according to clinical manifestations. The double-blind oral food challenge remains the definitive technique for confirming any food allergy including one to raw or cooked eggs.