Description
In most cases, hypersensitivity to food allergens is associated with immune mechanisms involving immunoglobulin class E (IgE), leading to immediate (anaphylactic) reactions. However, there are many allergic reactions manifesting as intolerance reactions, in which specific IgE are not detected – they involve immunoglobulin class G (IgG), immune complexes, cellular immunity, and non-immune mechanisms (enzymopathies). In the case of non-IgE-mediated 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 the interpretation of results is complicated by the fact that a positive result may be a variant of the norm, as detected class G immunoglobulins can function as blocking antibodies that reduce the severity of allergic reactions involving specific IgE. Testing for IgG antibodies to a panel of food allergens is advisable to be carried out in conjunction with other studies or in difficult cases of diagnosing food intolerance when other possible causes of allergy symptoms are excluded. It is possible to use the test results for individual selection of the most rational diet, which can significantly reduce the manifestation of allergy symptoms. The expediency of performing the study and the interpretation of the results must be discussed with an allergist. There are no age restrictions. The analysis can be performed on both children (from birth / from the moment complementary feeding is introduced) and adults.
Period of execution
Within 2 days. The specified time does not include the day of biomaterial collection
Biomaterial type