Description
Quantitative determination of specific class G immunoglobulins (IgG antibodies), which may be a sign of food intolerance to mango.
In most cases, hypersensitivity to food allergens is associated with immune mechanisms involving class E immunoglobulins (IgE), leading to immediate (anaphylactic) reactions. However, there are a large number of allergic reactions in which 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-dependent food intolerance reactions, detection of IgG to various food allergens in the blood is possible. IgG-mediated sensitivity reactions to food allergens belong to 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 result interpretation is complicated by the fact that a positive result can be a variant of the norm, as the detected class G immunoglobulins can 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. 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 study on IgG to allergens must be discussed with the attending physician or allergist.
Period of execution
Within 6 days. The specified time does not include the day of biomaterial collection
Biomaterial type