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Egg Allergen Component Tests

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.

Traveling with Food Allergies: Preparing for Europe

Preparing for a Vacation in Europe with Food Allergies Introduction Traveling with food allergies can be challenging, but with careful planning, you can enjoy a safe and...

Top 5 Things Food Allergic People Should Do

1. Be alert with what you are eating.  Make it a habit to always read labels on all foods and other items. Clearly communicate both what you are allergic to and how severe your...

The Big Nine: Sesame Allergy Alert!

Over recent years, SESAME allergy has emerged as a common food allergy among children and adults.  Concerns over protecting allergic consumers who are vulnerable to accidental...