Food Allergen Profile, IgE With Component Reflexes

This food allergy test panel measures IgE for clam, codfish, corn, egg white, milk, peanut, scallop, sesame seed, shrimp, soybean, walnut, and wheat. 

IgE-mediated food allergies cause your immune system to react abnormally when exposed to one or more specific foods such as milk, egg, wheat or nuts. People with this type of food allergy will react quickly — within a few minutes to a few hours. Immediate reactions are caused by an allergen-specific immunoglobulin E (IgE) antibody that floats around in the bloodstream.

An immunoglobulin E (IgE) test measures the level of IgE, a type of antibody. Antibodies are made by the immune system to protect the body from bacteria, viruses, and allergens. IgE antibodies are normally found in small amounts in the blood, but higher amounts can be a sign that the body overreacts to allergens. This can lead to an allergic reaction.

The most common food allergens include:

• Milk
• Egg
• Soy
• Wheat
• Peanut
• Tree nuts
• Fish
• Shellfish

All of these foods can trigger anaphylaxis (a severe, whole-body allergic reaction) in patients who are allergic.

Reflex criteria:

If milk IgE ≥0.35 kU/L, α-lactalbumin, β-lactoglobulin, and casein will be performed;

if egg white IgE ≥0.35 kU/L, ovalbumin IgE and ovomucoid IgE will be performed;

if peanut (whole) IgE ≥0.10 kU/L, Ara h 1, Ara h 2, Ara h 3, Ara h 6, Ara h 8, and Ara h 9 will be performed.