Egg White (Allergen Specific IgE)
Egg White (f1), Antrim #31584, EPIC: LAB5627, SOFT: EEGW
Antrim #31584, EPIC: LAB5627, SOFT: EEGW
Specimen Collection Criteria
Collect: One Gold-top SST tube.
Twenty individual allergen assays or allergen screens can be performed on one 5 mL Gold-top SST tube. Each allergen assay requires 100 mcL of serum.
Physician Office/Draw Specimen Preparation
Let specimen clot 30-60 minutes then immediately centrifuge to separate serum from cells. Refrigerate (2-8°C or 36-46°F) the centrifuged collection tube within two hours of collection.
Preparation for Courier Transport
Transport: Centrifuged collection tube, refrigerated (2-8°C or 36-46°F).
- Plasma specimens.
- Severely lipemic or hemolyzed specimens.
Let specimen clot 30-60 minutes then immediately centrifuge to separate serum from cells. Room temperature is acceptable for a maximum of two hours.
0,Centrifuged SST tubes may be transported
and stored at ambient temperatures (2o to 30o C; 36o to 86o
F) for up to 48 hours. DO NOT FREEZE TUBES CONTAINING BLOOD. For longer
storage, the serum should be removed from the gel and refrigerated (2o
- 8o C) or frozen at -20o C or below.
Red-top tubes and Microtainers® may be stored at ambient temperatures
for up to 16 hours and for up to 3 days at refrigerator temperatures (2o
- 8o C). DO NOT FREEZE TUBES CONTAINING BLOOD. For longer storage,
the serum should be removed from the clot and refrigerated (2o - 8o
C) or frozen at - 20o C or below.
Royal Oak Special Testing Laboratory.
Monday - Friday.
Results available the next business day.
Allergy Reference Range: Less than 0.35 kU/L.
|Less than or equal to 0.34
|Greater than 100
Fluorescence Enzyme Immunoassay (FEIA).
The allergen class may not be predictive of clinical disease in some patients. The diagnosis of allergy should be based upon patient history and clinical findings. The diagnosis of allergy should not be based upon laboratory findings alone.
A positive test result (class 1 or greater) is indicative of the presence of allergen-specific IgE and suggests an increased likelihood of allergic disease.
Eggs are the most common source of allergic reactions in children (1, 2) and egg white (albumen) has been found to be more allergenic than the egg yolk (2). Ovalalbumin, ovomucoid, and conalbumin have been identified as the primary egg allergens. Cross-reactivity may occur between egg yolk and egg white proteins and between different bird types (1). Persons who are sensitized to egg white allergens may also react to foods containing cooked eggs because ovomucoid is heat stable (1).
Egg-sensitive persons should not be given vaccines grown in embryos (ie. influenza, yellow fever, measles, mumps) (2, 3).
IgE antibodies to the egg allergen have been domonstrated in 65% of children with eczema and respiratory tract symptoms. By the age of seven egg sensitive children are more likely to develop an inhalent allergy than non-sensitive children.Symptoms can include uticaria, eczema, pruritus, and exacerbation of atopic dermatitis (2).
True food allergy is less common than popularly believed. It is estimated that only 1 to 4% of the general population suffers from a definite food allergy. Food allergy tends to be more common in children (up to 6%) than adults. In selected groups, such as children with eczema, the prevalence of food allergy may be as high as 25%.
The majority of the food allergies are due to the consumption of milk, egg, wheat, peanut, soy, tree nuts, fish and shellfish, however, allergic responses can occur with all types of food in a sensitized individual.
General symptoms of an allergy to food include nausea, vomiting, diarrhea, hives, itching, swelling of the mouth, tongue and/or lips, wheezing, and constriction of the airways in more severe reactions. Individuals with food allergies will typically show symptoms of an allergic response within 45 minutes of ingestion of food. Reactions to food ingestion occurring several hours after consumption is usually not related to allergies.
An anaphylactic reaction to food, which is life-threatening, occurs in approximately 1 million individuals each year according to the National Institutes of Health. Anaphylactic reactions are most commonly found in patients with allergies to peanuts, nuts, eggs, fish and shellfish. Anaphylactic responses occur approximately 5-15 minutes after food consumption and can lead to difficulty in breathing, constriction of the airways, and unconsciousness.
Certain factors such as alcohol consumption and exercise appear to enhance the reactivity to a food allergen in sensitized individuals. Individuals with food allergies usually have other allergies as well, including allergies to pollen or dust.
- Korenblat, Phillip E., M.D. & H. James Wedner, M.D. Allergy: Theory and Practice, 2nd ed. W.B. Saunders Company: Philadelphia, 1992, pg. 517.
- Metcalfe, Dean D. M.D., Hugh A. Sampson, M.D., Ronald A. Simon, M.D., Food Allergy: Adverse Reactions to Foods and Food Additives. Blackwell Scientific Publications: Boston, 1991, pg. 39-40.
- Patterson, Roy, M.D., C. Raymond Zeiss, Jr., M.D., Leslie Carroll Grammar, M.D., Paul A. Greenberger, M.D. Allergic Diseases: Diagnosis and Management, 4th ed. J.B. Lippincott Company: Philadelphia, 1993, pg. 529.
Special Testing Laboratory – RO
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This directory currently reflects information only for specimens collected and/or processed at the
Farmington Hills, Grosse Pointe, Royal Oak, and Troy campuses.