Panel 02 - Food allergy IgE (20 allergens)

General information:

Food allergy is an abnormal response to certain food ingredients, occurring as a result of an anaphylactic reaction of the immune system, with the participation of IgE (immunoglobulin E) antibodies. IgE-mediated allergic reactions are of the rapid type, associated with activation of Th2 cells. They affect about 2-3% of the population. Symptoms usually appear within a few minutes to two hours after eating a particular food and include urticaria, oral allergy syndrome, angioedema, cough, shortness of breath, vomiting, diarrhea and, rarely, a generalized anaphylactic reaction. Most often, such allergic reactions are caused by eggs, milk, soy, peanuts, hazelnuts, walnuts and seafood.

Provides information on each individual allergen included in the composition of the panel:

• Egg white
• Yolk
• Milk
• Baker's yeast
• Wheat
• Rye
• Rice
• Soy
• Peanut
• Hazelnut
• Almond
• Apple
• Kiwi
• Apricot
• Tomato
• Carrot
• Potato
• Celery
• Fish
• Sea crabs

Sample required:

Venous blood

Key words:

food allergy, 20 allergens