Mixed Pediatric 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 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 an important 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 Type 1 hypersensitivity reaction, during which specific IgE antibodies are produced. Symptoms (e.g., redness, edema, itching) usually appear shortly after contact with the allergen. For this reason, this type of allergy is called a rapid-type reaction. In developed countries, the prevalence rate is over 15%. However, allergies can occur not only due to airborne allergens. They can also be caused by ingested 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 ingestion. Possible symptoms include burning and itching of the lips, tongue, and throat, nausea, abdominal cramps, diarrhea, and erythema. Important symptoms can also be asthma, shortness of breath, rapid heartbeat, panic, and confusion. In rare cases, anaphylaxis may occur (e.g., after eating 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.

Additionally, there are allergic reactions to food in which IgE is not involved. These undesirable reactions are thought to be caused by a delayed reaction to certain food substances involving IgG antibodies. They typically occur 24 to 120 hours after food ingestion. Symptoms are more general and tend to become chronic or periodically recur and can last for several days.

You can see the full 27-allergen EUROIMMUN composition HERE

The composition of the panel should be confirmed at the time of test ordering in the procedure room.