Understanding IgE Reactions
Immunoglobulin E (IgE) allergic reactions are known as Type 1 or immediate hypersensitivity reactions that occur when an individual encounters a triggering substance. As a normal component of the immune system, IgE is usually present in small amounts in the human body; however, exposure to various allergens such as microbes, foods, and environmental substances can trigger an IgE response.
When exposure to an allergen occurs, the immune system reacts with a robust production of IgE antibodies which bind to and activate specialized white blood cells – mast cells and basophils – which are located throughout the body though present in higher numbers in the skin, respiratory and digestive tracts. This in turn leads to the release of histamine and other inflammatory chemicals which can result in a wide array of symptoms – from hives and rashes to allergic rhinitis, and in severe cases, anaphylaxis. Serum IgE tests measure IgE antibody levels in the blood, and the risk of severe reactions is assumed to increase with higher levels of IgE. Given that, elevated levels of IgE antibodies indicate that a patient may experience physiological effects from inhaling environmental allergens to which they are sensitive.
Why Test Food Allergen Specific IgE Antibodies?
Testing for food allergen specific IgE antibodies provides clinicians with a tool to identify, treat, and monitor the effectiveness of food allergy management in patients. As an example, the findings provided on MosaicDX’s IgE Food Allergy Panels could be used to create personalized treatment plans for dietary allergen elimination to alleviate symptoms triggered by identified foods.
While elevated levels of food allergen specific IgE antibodies can indicate increased sensitivity to a particular food, it is important to note that having measurable IgE for a particular allergen does not guarantee that a patient will have allergy symptoms when exposed to it – or predict the severity of their allergic symptoms. Some individuals may have high levels of IgE antibodies and never experience symptoms when eating a certain food, while others may have lower IgE antibodies and experience a severe reaction. Given that, clinical correlation of a patient’s test results with their medical history and symptoms is always warranted.
Learn More About IgE Food Allergy Tests: Explore FAQs
The MosaicDX IgE Food Allergy Test analyzes the most common foods that produce IgE reactions. Our testing includes both the basic and advanced panels to help identify the specific trigger foods and develop personalize care.
Click the below for insight into common foods tested under each panel:
Cheese, Cheddar Type
Cheese, Mold Type
Cow’s Milk Whey
nBos d 8, Milk
(Casein Component of Milk)
Paprika, Sweet Pepper
Red Kidney Bean
The IgE Food Allergy test reports are useful resources for practitioners who want to gain valuable insights into the underlying causes of IgE reactions.
This test report groups the markers on the IgE Food Allergy test into the following clinically important groups:
- Nuts and Seeds
Test Prep and Instructions
MosaicDX offers patient-friendly sample collection kits that simplify testing. Our kits include visual, step-by-step instructions for test preparation and sample collection, personalized shipping cards, and pediatric collection bags if needed. With MosaicDX, patients can easily collect samples for testing with confidence and accuracy.
Related Symptoms and Conditions
Symptoms triggered by the production of IgE antibodies to foods may include:
- Cardiovascular symptoms (drop in blood pressure, tachycardia, fainting)
- GI symptoms (nausea, vomiting, diarrhea, abdominal pain)
- Respiratory symptoms (wheezing, coughing, shortness of breath)
- Atopic dermatitis (eczema)
- Conjunctivitis (red, itchy, or watery eyes)
- Rashes or Hives
- Scratchy throat or coughing
- Swelling of the eyes, face, or tongue