Egg Molecule Panel – Polycheck
Material: Blood
Test price: PLN 140
Waiting time for results: result after 5 working days
Reservation:
Test price: PLN 140
Waiting time for results: result after 5 working days
Reservation:
- Check the opening hours of the collection point and where an appointment is required.
Preparation for the examination
General
- The material for testing is blood.
- The patient does not need to fast. It is recommended to drink a glass of water approximately 30 minutes before the examination.
- You may take antihistamines before the test.
Description
The test is performed to detect the presence of IgE antibodies against specific allergens and their components.
The test detects the main egg allergens: egg white and yolk, as well as allergenic components such as:
Gal d 1 – ovomucoid, the main molecule in chicken eggs. After consuming it, allergic individuals may experience intestinal symptoms, as well as skin symptoms (hives and eczema), and systemic reactions (even anaphylactic shock). It is a thermostable molecule, so symptoms can occur in individuals allergic to it after consuming both raw and cooked chicken eggs. Gal d 1 is defined as a tolerance marker, meaning that decreasing levels of Gal d 1 antibodies in subsequent tests are a good predictor of developing tolerance to chicken eggs. Therefore, the concentration of IgE to the Gal d 1 molecule should be determined quantitatively.
Gal d 2 – ovalbumin, the second major egg allergen, occurs almost exclusively in egg white. Individuals allergic to this molecule may experience cross-reactivity with turkey, duck, goose, and ostrich eggs.
Gal d 3 – conalbumin, the third major egg allergen, is found primarily in egg white. After consuming eggs, individuals allergic to it may experience symptoms in both the intestines and the skin (hives and eczema), and rarely generalized reactions. Individuals allergic to this allergen may experience cross-reactivity with turkey, duck, goose, and ostrich eggs.
Gal d 4 – lysozyme, an allergy to this molecule, usually does not result in serious clinical symptoms. However, these individuals should check the ingredients on the labels of many food products, as lysozyme is commonly used in the food industry as a natural preservative. It is also used in the production of ripening cheeses. Exposure to this allergen may result from drug administration (e.g., injections), as lysozyme is also used as a drug additive.
The test detects the main egg allergens: egg white and yolk, as well as allergenic components such as:
Gal d 1 – ovomucoid, the main molecule in chicken eggs. After consuming it, allergic individuals may experience intestinal symptoms, as well as skin symptoms (hives and eczema), and systemic reactions (even anaphylactic shock). It is a thermostable molecule, so symptoms can occur in individuals allergic to it after consuming both raw and cooked chicken eggs. Gal d 1 is defined as a tolerance marker, meaning that decreasing levels of Gal d 1 antibodies in subsequent tests are a good predictor of developing tolerance to chicken eggs. Therefore, the concentration of IgE to the Gal d 1 molecule should be determined quantitatively.
Gal d 2 – ovalbumin, the second major egg allergen, occurs almost exclusively in egg white. Individuals allergic to this molecule may experience cross-reactivity with turkey, duck, goose, and ostrich eggs.
Gal d 3 – conalbumin, the third major egg allergen, is found primarily in egg white. After consuming eggs, individuals allergic to it may experience symptoms in both the intestines and the skin (hives and eczema), and rarely generalized reactions. Individuals allergic to this allergen may experience cross-reactivity with turkey, duck, goose, and ostrich eggs.
Gal d 4 – lysozyme, an allergy to this molecule, usually does not result in serious clinical symptoms. However, these individuals should check the ingredients on the labels of many food products, as lysozyme is commonly used in the food industry as a natural preservative. It is also used in the production of ripening cheeses. Exposure to this allergen may result from drug administration (e.g., injections), as lysozyme is also used as a drug additive.
Preparation and development of material (applies only to contractors)
962
egg, molecules, components, ovomucoid, lysozyme, ovalbumin, conalbumin
