Description
Quantitative determination of specific immunoglobulin G (IgG) antibodies that may be a sign of walnut food intolerance. In most cases, hypersensitivity to food allergens is associated with immune mechanisms involving specifically immunoglobulin E (IgE), leading to immediate (anaphylactic) reactions. At the same time, there is a large number of allergic reactions in which no specific IgE is detected, manifesting as intolerance reactions involving immunoglobulin G (IgG), immune complexes, cellular immunity, and non-immune mechanisms (enzymopathies). In the case of non-IgE-dependent food intolerance reactions, it is possible to detect IgG to various food allergens in the blood. IgG-mediated hypersensitivity reactions to food allergens are classified as delayed-type reactions and may manifest themselves after long-term intake of the allergen with food. The clinical significance of detecting IgG to food allergens remains ambiguous, especially since the interpretation of results is complicated by the fact that a positive result can be a variant of the norm, as the detected immunoglobulin G may function as blocking antibodies that reduce the severity of allergic reactions occurring with the participation of specific IgE. Testing for IgG antibodies to allergens is recommended to be carried out in combination with other studies or in difficult cases of diagnosing food intolerance, when other possible causes of allergy symptoms have been excluded. It is possible to use the test results for the individual selection of the most rational diet, which can significantly reduce the manifestation of allergy symptoms. The expediency of performing and interpreting the results of the study for IgG to allergens must be discussed with the attending physician or an allergist.
Period of execution
Within 4 days. The specified time does not include the day of biomaterial collection
Biomaterial type