Phadia’s nGal D3 test makes it possible to detect in the blood the IgE (antibodies) responsible for allergic reactions to the conalbumin in egg whites. Conalbumin or ovotransferrin is a frequent source of sensitivity to egg whites. The interpretation chart accompanying the result expresses the likelihood of an allergic reaction specific to the conalbumin in 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-nGal d3 IgE result of less than 0.35 kilounits per litre (< 0.35 kU/L) indicates that the individual is unlikely to have a sensitivity to the conalbumin in egg whites, but it does not COMPLETELY ELIMINATE THIS POSSIBILITY. When the result is negative for nGal d1, a positive result for nGal d3 indicates a risk of allergic reaction possibly limited to raw or lightly cooked eggs. Both negative and positive results of molecular egg white allergen tests 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 egg.