Description
Ovomucoid is one of the egg white allergens. Ovomucoid is thermostable and does not lose its ability to cause allergic reactions when heated, which requires the exclusion from the diet of patients sensitive to this protein not only of eggs from other birds, but also of all products containing egg (mayonnaise, sauces, confectionery, and pasta). With an allergic reaction to ovalbumin, rash, edema, stomach discomfort, asthma, and eczema are possible. The determination of specific immunoglobulin E to this allergen in increased quantities indicates an acute allergic reaction (immediate hypersensitivity).
Period of execution
Within 5 days. The specified time does not include the day of biomaterial collection
Biomaterial type