Egg

Take the diagnosis and management of egg allergic patients to a whole new level.

Use ImmunoCAP Components to

  • Improve the risk assessment with allergen components
  • Better characterize egg allergic patients
  • Improve patient management:

Egg Components

Complete Extract f1  
ImmunoCAP Components:  
Ovomucoid Gal d 1   
(f233)

Heat-stable and highly allergenic 

Risk for reaction to all forms of egg

High levels indicate

 Ovalbumin Gal d 2 
(f232)

Heat-labile

Most abundant egg white protein

Risk for clinical reaction to raw or slightly heated egg and certain vaccines

 Conalbumin Gal d 3
(f323)

Heat-labile

Adds information on the complete egg sensitization profile

Risk for clinical reaction to raw or slightly heated egg

Lysozyme Gal d 4
(k208)

Risk for clinical reaction to raw or slightly heated egg

Lysozyme is used as an additive in certain pharmaceutical products and foods

Make a precise assessment

ImmunoCAP Allergen components help you differentiate between ”true” allergies and cross-reactivity.

Make a substantiated decision

A better differentiation helps you give relevant advice and define the optimal treatment.

Make a difference

Proper management helps you improve the patient’s well-being and quality of life. 

 

As in all diagnostic testing, the diagnosis is made by the physican based on both test results and the patient history.