Egg allergen component tests can help you determine the likelihood of reaction to products baked with egg, such as muffins or cookies, as well as the likelihood of allergy Persistence. High levels of egg white IgE may predict the likelihood of sensitivity, but may not be solely predictive of reactions to baked egg or allergy duration.
Knowing which protein your patient is sensitized to can help you develop a management plan.
Gal d2 Susceptible to heat denaturation. Higher risk of reaction to uncooked egg. Lower risk of reaction to baked egg. Patient likely to outgrow egg allergy.
Gal d1 Resistant to heat denaturation. Higher risk of reaction to all forms of egg. Patient less like to outgrow egg allergy with high levels of sIGE to ovomucoid.