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Cytoplasm stored in an egg that contains nutritional reserves for the developing embryo. It is rich in polysaccharides, lipids, and proteins. Source: National Library of Medicine, MeSH 2006

Hen's egg is one of the most frequent causes of immediate food allergy in infants and young children. Egg white is generally more allergenic than Egg yolk. Clinical reactions to egg are predominantly IgE-mediated, immediate reactions, characterised by atopic dermatitis, urticaria, angioedema, vomiting, diarrhoea, rhinoconjunctivitis and asthma. Children with atopic dermatitis may have an immediate exacerbation of symptoms, or a delayed reaction causing a worsening of their dermatitis 1-2 days after exposure to egg. Delayed reactions are possible and are generally not IgE-mediated, and are probably caused by T-cell sensitisation. Eosinophilic esophagitis as a result of allergy to egg has been described. IgE-mediated sensitivity to egg proteins in egg-processing workers has been reported. Copyright Copyright © 2006 Phadia AB. Source: ImmunoCap, ImmunoCap

Basic Part Properties

Part Display Name
Egg yolk
Part Type
Component (Describes the core component or analyte measured)
Created On
Construct for LOINC Short Name
Egg Yolk

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Language Variants Get Info

Tag Language Translation
zh-CN Chinese (China) 卵黄
Synonyms: 蛋黄
fr-CA French (Canada) Jaune d'œuf
et-EE Estonian (Estonia) Munakollane
Synonyms: Munarebu
es-ES Spanish (Spain) Yema de huevo
it-IT Italian (Italy) Tuorlo d'uovo
tr-TR Turkish (Turkey) Yumurta sarısı
ru-RU Russian (Russian Federation) Яйца желток
nl-NL Dutch (Netherlands) eigeel
Synonyms: eidooier
fr-BE French (Belgium) Jaune d'oeuf
Synonyms: f75