Egg proteins such as ovalbumin are known to induce Type 1 immunological hypersensitivity causing allergic syndromes such as atopic dermatitis, eosinophilic esophagitis, IgE-mediated food allergy, called as type I food allergy, rapid-onset of urticaria or angioedema, Atopic dermatitis and Gastroenteropathies. This test detects specific IgE antibodies involved in causing such allergic reactions.
Important note: Minimum volume is 1 mL and 0.5 mL for every additional allergen.