Egg & Egg components

Egg is one of the most important allergens in childhood feeding, and egg allergy can pose threat to the quality of life. After cow’s milk, hen’s egg allergy is the second most common food allergy in infants and young children. Five major allergenic proteins from the egg of the domestic chicken (Gallus domesticus) have been identified; these are designated Gal d 1-5. Most of the allergenic egg proteins are found in egg white, including ovomucoid (Gal d 1, 11%), ovalbumin (Gal d 2, 54%), ovotransferrin (Gal d 3, 12%) and lysozyme (Gal d 4, 3.4%).

Egg allergy develops when the body’s immune system becomes sensitized and overreacts to proteins in egg whites and/or yolks. When eggs are eaten, the body sees the protein as a foreign invader and sends out chemicals to defend against it. Those chemicals cause the symptoms of an allergic reaction.

Associated Tests: 

Allergy - Adult (Comprehensive) Panel 

Allergy Screening 

Written by: Supriya Kulkarni, Lead-Content & Training

Reviewed by : Dr. Alap Christry M.D. AVP-Lab Operations & Scientific Business Head-Clinical Chemistry