Phadia’s F280 test is used to detect blood levels of the IgE (antibodies) for ovomucoid, the most allergenic component in egg whites. The test is often ordered in combination with the F1 test, which combines several other egg white components and the F232 ovalbumin test. The interpretation chart accompanying the result 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-ovomucoid IgE result below 0.35 kilounits per litre (< 0.35 kU/L) indicates that ovomucoid in egg whites is probably not responsible for the symptoms observed, but it DOES NOT COMPLETELY RULE OUT THIS POSSIBILITY. Ovomucoid is resistant to cooking and digestion. An individual with anti-ovomucoid IgE is potentially allergic to raw and cooked eggs. The double-blind oral food challenge under medical supervision remains the definitive technique for confirming the presence or absence of a food allergy.