Description
Chicken egg yolk is a weak allergen, almost 50 times less active than egg white. The main allergen of the yolk is vitellin, which is destroyed by cooking. An allergic reaction to egg yolk may cause rash, edema, stomach discomfort, asthma, and eczema. The determination of specific immunoglobulin E to this food product in increased amounts indicates an acute allergic reaction (immediate hypersensitivity).
Period of execution
Within 6 days. The specified time does not include the day of biomaterial collection
Biomaterial type