LP17394-5

Egg whole

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Descriptions

Allergy to whole eggs is one of the most common causes of food allergy in infants and young children. Detection of IgE antibodies to egg white in infancy may predict the development of disease later in life. The main allergens in whole eggs are found in the egg white, but egg yolk also contains specific IgE-binding allergens. Many foods contain egg including salad dressings, breads, breaded foods, marshmallows, prepared soups and beverages, frosting, ice cream and sherbets, sausages, prepared meat, and various sauces. Certain vaccines grown on chick embryos may cause severe allergic reactions in sensitive patients. Copyright Copyright © 2006 Phadia AB. Source: ImmunoCap,

Freeze-dried content of whole hen's egg. Copyright Copyright © 2006 Phadia AB. Source: ImmunoCap, ImmunoCap

Basic Part Properties

Part Display Name

Whole Egg

Part Type

Component (Describes the core component or analyte measured)

Created On

2000-05-04

Construct for LOINC Short Name

Whole Egg

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