Food Allergens Panel

The EUROLINE test kit is used for semi-quantitative determination of human IgE class antibodies against food/inhalant allergens in serum or plasma.

In developed countries, allergies are the most common chronic disease, affecting 15% to 30% of the population. Besides genetic predisposition, non-genetic factors such as allergen exposure, nutritional status, existing chronic diseases, or acute viral infections play a significant role in allergic processes. Early childhood diet and parental atopic diseases are important factors in allergy development. Almost half of sensitized children under the age of 2 are sensitive to chicken egg whites, cow's milk, and peanuts.

The most common allergy is a type 1 hypersensitivity reaction, during which specific IgE antibodies are formed. Symptoms (e.g., redness, edema, itching) usually occur shortly after contact with the allergen. For this reason, this type of allergy is called a fast-type reaction. The prevalence in developed countries is more than 15%. However, allergies occur not only due to airborne allergens. They can also be caused by consumed food. The most common allergenic foods are peanuts, soy, wheat, shellfish, fish, milk, eggs, and tree nuts.

Food allergy is an IgE-mediated reaction that occurs within hours after food consumption. Possible symptoms include burning and itching of the lips, tongue, and throat, nausea, abdominal cramps, diarrhea, and erythema. Significant symptoms can also include asthma, shortness of breath, rapid heartbeat, panic, and confusion. In rare cases, anaphylaxis may occur (e.g., after consuming peanuts, nuts, or fish). More than 90% of fatal allergic reactions are caused by nuts. IgE antibodies formed against inhalant allergens can cause food allergies due to cross-reactivity with plant-based food components. For example, individuals allergic to birch pollen often experience allergies to apples, carrots, celery, nuts, potatoes, or kiwis.

Widely used powdered latex gloves cause type 1 hypersensitivity to latex proteins and IgE-mediated reactions such as urticaria, asthma, and anaphylactic shock. Increased sensitivity to latex leads to cross-reactions with certain foods (tomatoes, potatoes), causing clinical allergic reactions.

Additionally, there are food allergic reactions in which IgE is not involved. It is believed that these adverse reactions are caused by delayed-type reactions to certain nutrients, involving IgG antibodies. They usually occur 24 to 120 hours after food consumption. Symptoms are more general and tend to become chronic or periodically recur, lasting several days.

You can see the full composition of the 41 allergens in EUROIMMUN HERE

NOTE: The composition of the panel should be verified at the time of order in the procedure office.