Inhalant Allergen Panel

The EUROLINE test kit is used for the 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 condition, affecting between 15% and 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. Diet in early childhood and parental atopic diseases are important factors in the development of allergies. Almost half of sensitized children under the age of 2 are sensitive to chicken egg proteins, 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 rapid-type reaction. The incidence in developed countries is over 15%. However, allergies also occur due to food consumed, not just airborne allergens. Foods that most commonly cause allergies include peanuts, soy, wheat, shellfish, fish, milk, eggs, and tree nuts.

Food allergy is a reaction involving IgE antibodies and 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 be 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, due to cross-reactivity with plant food components, can cause food allergies. 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.

Moreover, there are food allergic reactions in which IgE is not involved. These adverse reactions are believed to be caused by a delayed-type reaction to certain food substances, involving IgG antibodies. They usually occur between 24 and 120 hours after food consumption. Symptoms are more general in nature and tend to become chronic or periodically recur and can last several days.

The entire 60-allergen EUROIMMUN composition can be seen HERE

NOTE: The composition of the panel should be confirmed during the test order procedure in the clinic.