Ovomucoid Ab.IgE

This test detects IgE antibodies against ovomucoid, a heat-stable egg white protein that resists cooking temperatures. Unlike ovalbumin, ovomucoid remains allergenic even in cooked eggs, making it a marker for severe egg allergy that persists despite heat processing. Individuals sensitized to ovomucoid typically cannot tolerate cooked egg products and face higher risk of anaphylaxis. A positive result indicates a more persistent form of egg allergy with greater clinical significance for dietary management.