IgE or true food allergy

IgE tests measure the adaptive or specific immune system response. The most important note to make is the immune systems “memory” of the food. The immune system must have prior exposure to the food before you can have an allergic reaction to it.

An IgE is a specific type of protein that works against a specific food and circulates through the blood. IgE then attaches to basophiles in the blood and mast cells in the tissues, especially sites of typical allergic reactions like the lungs, nose, throat, skin and GI tract. This reaction occurs “immediately” after the food is eaten.

IgE food allergies stay IgE food allergies. They do not turn into “delayed” food intolerances. That is why coupling and IgE test with a “delayed” food intolerance test is suggested.

The IgE antibody causes "classic" or "atopic" allergic reactions related to hay fever and anaphylaxis and is well-known for causing immediate allergic reactions.

Common IgE Symptoms: tingling sensation in the mouth, Swelling of the tongue and throat, Difficulty breathing, Hives, Vomiting, Diarrhea, Abdominal cramps, Drop in blood pressure, Loss of consciousness, Hay Fever, Asthma, Eczema

The eight foods identified by law which cause common food reactions are:
milk, egg, fish, shellfish, tree nuts, peanuts, wheat and soy.

This test includes 30 foods

Special pricing when you order serum IgG and IgE food antibody testing together.

“According to the Food Allergy and Anaphylaxis Network, 12 million Americans have a food allergy. That's one in 25,  or 4 percent of the population.”

Click here to view a sample IgE Allergix Test