Skip to contentSkip to navigation
COVID-19: We are open. Some services are modified. Mask is mandatory. Details at


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.

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.