Sensitization to food allergens
Whole Chicken Egg; Egg White; Egg Yolk; Buckwheat; Oat Groats; Rice; Barley Groats; Lemon; Tangerine; Orange; Beef; Chicken Meat; Pork; Duck Meat; Carrot; Wheat Flour; Cow's Milk; Cod; Hake; Glucose; Beans; Eggplant; Broccoli; Shrimp; Banana; Pear; Grapes; Tomato; Hazelnut; Strawberry; Beet; Cucumber
The study of specific immunoglobulin E class antibodies to food products is conducted to assess the body's allergic sensitization on contact with food products. This test allows determination of how the body reacts to various food allergens, detects the presence of food allergy, and assesses the risk of allergic reactions such as rash, itching, swelling, runny nose, cough, or digestive system disorders.
The test is especially important for patients with food allergy symptoms, chronic dermatitis, eczema, bronchial asthma, anaphylaxis, or other allergic manifestations after consuming certain products. Test results help the physician precisely determine which products cause the allergic reaction and select an individual diet and therapy.
The study is used as part of comprehensive allergological diagnostics, as well as for monitoring the dynamics of the body's allergic response on repeated contact with food products.
Test composition
The test is performed based on venous blood, in which the concentration of specific IgE class immunoglobulins to food products is determined.
The panel includes allergens: whole chicken egg, egg white, egg yolk, buckwheat groats, oat groats, rice groats, barley groats, lemon, tangerine, orange, beef, chicken meat, pork, duck meat, carrot, wheat flour, cow's milk, cod, hake, glucose, beans, eggplant, broccoli, shrimp, banana, pear, grapes, tomato, hazelnut, strawberry, beet, cucumber.
Study method — enzyme-linked immunosorbent assay (ELISA) or immunochemiluminescence assay (ImmunoCAP), with high sensitivity and specificity.
The test result reflects the specific IgE level, allowing determination of the degree of body sensitization to each food allergen.
Clinical significance
Determination of specific IgE to food products helps the physician assess the character of the body's immune response on food product contact, identify specific allergens causing reactions, plan individual prevention measures and diet therapy, monitor treatment efficacy, and supplement the clinical picture and other laboratory test results for precise diagnosis of food allergy.
The test is especially useful for patients with food allergy, atopic dermatitis, eczema, bronchial asthma, anaphylaxis, and other allergic manifestations after consuming food products.
Biomaterial: Venous blood
- Blood is submitted fasting
- It is recommended to avoid alcohol the day before the test
- Before blood collection, it is advisable to avoid intense physical exertion and stressful situations
- The attending physician should be informed about taking hormonal medications, immunomodulators, and antihistamines.
- Appearance of allergic symptoms after consuming food products
- Recurring rash, itching, swelling, hives, diarrhea, or abdominal pain
- Bronchial asthma exacerbation, anaphylaxis, or allergic rhinitis after eating
- Suspected food allergy and need to identify the specific allergen
- Planning an individual diet and monitoring allergic disease therapy
An elevated specific IgE level indicates sensitization of the body to specific food products, indicating a potential allergic reaction on their consumption
A low specific IgE level may mean absence of significant sensitization or formation of immunological tolerance to the product
Final interpretation is performed by a physician considering the clinical picture, medical history, and other laboratory tests
Which doctor to consult:
Allergist — for diagnosing food allergy, identifying causes of sensitization, and selecting individual diet and therapy
Immunologist — for assessing immune system status and analyzing immune response features to food allergens
General practitioner — for initial assessment of the patient's condition, prescribing examinations, and referral to specialists
