Egg Yolk contain alpha livetin (Gal-d-5) and YGP42 proteins that act as allergens known to induce type1 IgE hypersensitivity on exposure through the oral route or with direct contact manifesting with gastrointestinal symptoms, abdominal pain, bloating, vomiting, rhinoconjunctivitis, bronchial asthma, anaphylaxis, and atopy. Healthcare providers utilize this diagnostic tool to ascertain patients’ allergenicity and provide guidance for allergen-specific immunotherapy.
Important note: Minimum volume is 1 mL and 0.5 mL for every additional allergen.