Inhalant Allergens 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 play an important role in allergic processes, such as allergen exposure, nutritional status, existing chronic diseases, or acute viral infections. Diet in early childhood and parental atopic diseases are significant factors in the development of allergies. Almost half of sensitized children under 2 years of age 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 appear soon after contact with the allergen. For this reason, this type of allergy is called a rapid reaction. 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 food allergens are peanuts, soy, wheat, shellfish, fish, milk, eggs, and tree nuts.

Food allergy is a reaction involving IgE antibodies 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 may 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 food components. For example, individuals allergic to birch pollen often exhibit 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 allergic reactions to food where IgE is not involved. These adverse reactions are thought to be caused by delayed-type reactions to certain food substances and involve IgG antibodies. They usually occur 24 to 120 hours after food consumption. Symptoms are more general in nature and tend to become chronic or periodically recur and can last for several days.

You can see the entire 60-allergen EUROIMMUN composition HERE

NOTE: The contents of the panel should be confirmed at the time of test ordering in the laboratory.