IGE Food Antibodies(19 foods)

Identify True Food Allergies
The IgE Food Antibody Assessment is a blood test that measures IgE antibodies to 19 of the most allergenic foods. The panel also includes a total IgE measurement. The body can react to foods in many different ways. The prevalence of food allergies in Western countries is rising, with up to 10% of the population affected. This trend likely involves a complex interplay between genetic, epigenetic, and environmental risk factors.1
When should testing for IgE Food Antibodies be considered?
Testing for IgE food antibodies is useful for individuals who suspect that a food is responsible for causing their symptoms. The presence of circulating antibodies may affect each patient differently. According to the American Academy of Allergy, Asthma, and Immunology, "A key message is that a positive allergy test result (skin or blood) indicates only the presence of allergen-specific IgE (called sensitization). It does not necessarily mean clinical allergy (i.e., allergic symptoms with exposure)."2 Therefore, test results should always be viewed in the context of the overall clinical picture.

Conditions associated with IgE food allergy
Hives or red, itchy skin
Stuffy or itchy nose, sneezing or itchy, teary eyes
Vomiting, stomach cramps or diarrhea
Angioedema or swelling
Shortness of breath or wheezing
Anaphylaxis
Risk factors associated with IgE food allergies
Certain allergy risk factors cannot be modified including male sex in children, race/ethnicity (increased among Asian and black children compared with white children), and genetics (familial associations, HLA, and specific genes). However, the following risk factors can be addressed to reduce/prevent food allergy:1

Increased hygiene
Microbiome imbalance
Atopic disease manifestations (comorbid atopic dermatitis)
Vitamin D insufficiency
Dietary fat (reduced consumption of omega-3-polyunsaturated fatty acids)
Reduced consumption of antioxidants
Increased antacid use (reducing digestion of allergens)
Obesity (being in an inflammatory state)
Timing and route of exposure to foods