Mixed Allergy 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 illness, 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 the development of allergies. Nearly 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 produced. Symptoms (e.g., redness, edema, itching) usually appear shortly after contact with an allergen. For this reason, this type of allergy is called a rapid-type reaction. The prevalence in developed countries is more than 15%. However, allergies are not only caused by airborne allergens. They can also be triggered by ingested food. 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. Important 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, due to cross-reactivity with plant food components, can cause food allergies. For example, individuals allergic to birch pollen often develop 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. Latex hypersensitivity results in cross-reactions with certain foods (tomatoes, potatoes), leading to clinical allergic reactions.

Moreover, there are food allergic reactions that do not involve IgE. These unwanted reactions are thought to be caused by a delayed-type reaction to certain food substances involving IgG antibodies. They usually manifest between 24 to 120 hours after food consumption. Symptoms are more general and tend to become chronic or periodically recurring and can last several days.

The entire 42-allergen EUROIMMUN composition can be viewed HERE

NOTE: The composition of the palette should be confirmed at the time of test ordering in the procedure room.