Description
Quantitative determination of specific class G immunoglobulins (IgG antibodies), which may be a sign of food intolerance to grapes.
In most cases, hypersensitivity to food allergens is associated with immune mechanisms involving class E immunoglobulins (IgE), which leads to immediate (anaphylactic) reactions. However, there are many allergic reactions where specific IgE is not detected, manifesting as intolerance reactions involving class G immunoglobulins (IgG), immune complexes, cellular immunity, and non-immune mechanisms (enzymopathies). In the case of non-IgE-mediated food intolerance reactions, IgG to various food allergens may be detected in the blood. IgG-mediated sensitivity reactions to food allergens are delayed-type reactions and may manifest after prolonged intake of the allergen with food. The significance of detecting IgG to food allergens remains ambiguous, especially since interpreting the results is difficult because a positive result can be a normal variant, as the detected class G immunoglobulins may function as blocking antibodies that reduce the severity of allergic reactions involving specific IgE.
Testing for IgG antibodies to allergens is advisable in combination with other studies or in difficult cases of diagnosing food intolerance, when other possible causes of allergy symptoms are excluded. The test results can be used for individual selection of the most rational diet, which can significantly reduce the manifestation of allergy symptoms. The advisability of performing and interpreting the results of the IgG allergen test should 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