Food allergen palette

The test is used for the quantitative measurement of allergen-specific IgE in human serum as an aid to the clinical evaluation of IgE-related disorders. Many allergies are mediated by immunoglobulins of the IgE class. In sensitized individuals, when a sudden form of allergy (atopic or anaphylactic) develops, IgE molecules act as contact points between the allergen and special cells that release histamine and other substances when exposed to the allergen. This causes symptoms that are recognized as allergic reactions. This is evaluated in conjunction with other clinical and laboratory findings. In vitro allergen-specific IgE tests can help identify the allergen or allergens to which an individual is sensitive.

The term "allergy" was first used by Clemens van Pirquet, referring to the increased ability of the body to react to foreign substances. Today, the term allergy refers to hypersensitivity to foreign substances that are usually not harmful, but can cause severe reactions in exposed individuals. In addition to genetic predisposition, non-genetic factors such as allergen exposure, nutritional status, existing chronic diseases or acute viral infections play an important role in allergies. Atopy is an inherited tendency to allergic reactions such as allergic asthma, rhinitis or dermatitis (including atopic eczema). The most common type of allergy is a type 1 hypersensitivity reaction in which specific IgE antibodies are produced. Symptoms (eg, redness, edema, itching) usually appear shortly after contact with the allergen. For this reason, this type of allergy is called a rapid type reaction. In developed countries, more than 15% of the population suffers from fast-type allergies.