{"id":"ige-gal-d-1","name":"Gal d 1 ovomucoid (egg) IgE","shortName":"Gal d 1 (ovomucoid)","aliases":["Gal d 1 IgE","nGal d 1","f233","Ovomucoid IgE","Ovomucoid, IgE, Serum","F233-IgE Ovomucoid","Allergen, Food, Ovomucoid IgE","nGal d 1 (Ovomucoid, f233) IgE","Ovomucoid (f233) IgE","Gal d 1 (ovomucoid) IgE","ImmunoCAP f233","Egg ovomucoid IgE"],"abbreviations":["Gal d 1","f233"],"loinc":[{"code":"7557-2","primary":true},{"code":"112958-4","primary":false}],"specimen":"serum","units":[{"ucum":"kU/L","display":"kU/L"}],"referenceRanges":[{"population":"Adults","low":0,"high":0.09,"unit":"kU/L","unitDisplay":"kU/L","note":"This test shows whether your blood has IgE to ovomucoid, one protein in egg white. Mayo Clinic Laboratories and ARUP print a result under 0.10 kU/L as class 0 (negative), so the usual range here ends at 0.09 and a printed 0.10 counts as above it. Labs draw the line in different places. Mayo Clinic Laboratories lists 0.10 to 0.34 kU/L as borderline and 0.35 to 0.69 as equivocal; its reference values apply to all ages. ARUP prints a reference interval of 0.34 kU/L or lower and says results of 0.10 to 0.34 are for specialist use because their meaning is unclear. The ImmunoCAP maker recommends a 0.35 kUA/L cutoff and tells each lab to set its own range. A result above these lines shows sensitization, which is not the same as an allergy. Use the range printed on your own lab report.","sources":[{"title":"Ovomucoid, IgE, Serum (test ID OVMU)","url":"https://www.mayocliniclabs.com/test-catalog/overview/82825","publisher":"Mayo Clinic Laboratories"},{"title":"Allergens, Food, Egg Components IgE (ARUP test 2013024)","url":"https://ltd.aruplab.com/Tests/Pub/2013024","publisher":"ARUP Laboratories"},{"title":"ImmunoCAP Specific IgE (allergen component f447) 510(k) decision memorandum K173726","url":"https://www.accessdata.fda.gov/cdrh_docs/reviews/K173726.pdf","publisher":"U.S. Food and Drug Administration"},{"title":"Guidelines for the Diagnosis and Management of Food Allergy in the United States: Report of the NIAID-Sponsored Expert Panel","url":"https://pmc.ncbi.nlm.nih.gov/articles/PMC4241964/","publisher":"Journal of Allergy and Clinical Immunology","year":2010}]}],"review":{"status":"ai-verified","label":"AI-verified against cited sources. Awaiting expert review","lastReviewed":"2026-10-03"},"summary":"Measures IgE to ovomucoid, the egg white protein that survives cooking, to help clinicians think about reactions to baked or cooked egg.","url":"https://bloodtesttracker.com/markers/ige-gal-d-1","notice":"Information, not medical advice. Ranges differ between labs, so the range on your own report is the one your result is judged against."}