Allergy Test

Atopic allergy implies a familial tendency to manifest conditions like Asthma, Rhinitis, Urticaria and Eczematous dermatitis either alone or in association with the presence of IgE. Some individuals without atopy may develop hypersensitivity reactions due to the presence of specific IgE. This panel includes Total IgE with 150 specific allergens.

Test Specifications:

• Speciality: Physician, Chest Physician, Dermatologist, Gastroenterologist
• Components: Total IgE 150 Specific allergens
• Department: IMMUNOPATHOLOGY
• Shipping Stability: 3 days

Allergy Test:

Food allergy is an immune system reaction that occurs soon after eating a certain food. Even a tiny amount of the allergy-causing food can trigger signs and symptoms such as digestive problems, hives or swollen airways. In some people, a food allergy can cause severe symptoms or even a life-threatening reaction is known as anaphylaxis.

Food allergy affects an estimated 8% of children under age 5 and up to 4% of adults. While there's no cure, some children outgrow their food allergies as they get older.

It's easy to confuse a food allergy with a much more common reaction known as food intolerance. While bothersome, food intolerance is a less serious condition that does not involve the immune system.

Symptoms:

For some people, an allergic reaction to a particular food may be uncomfortable but not severe. For other people, an allergic food reaction can be frightening and even life-threatening. Food allergy symptoms usually develop within a few minutes to 2 hours after eating the offending food. Rarely, symptoms may be delayed for several hours.

• The most common food allergy signs and symptoms include:
• Tingling or itching in the mouth
• Hives, itching or eczema
• Swelling of the lips, face, tongue and throat or other parts of the body
• Wheezing, nasal congestion or trouble breathing
• Abdominal pain, diarrhoea, nausea or vomiting
• Dizziness, lightheadedness or fainting

Causes:

When you have a food allergy, your immune system mistakenly identifies a specific food or a substance in food as something harmful. In response, your immune system triggers cells to release an antibody known as immunoglobulin E (IgE) to neutralize the allergy-causing food or food substance (the allergen).

The next time you eat even the smallest amount of that food, antibodies sense it and signal your immune system to release a chemical called histamine, as well as other chemicals, into your bloodstream. These chemicals cause allergy symptoms.

The majority of food allergies are triggered by certain proteins in:

• Crustacean shellfish, such as shrimp, lobster and crab
• Peanuts
• Tree nuts, such as walnuts and pecans
• Fish
• Chicken eggs
• Cow's milk
• Wheat
• Soy

List of Food Items Covered in Our Panel:

VEG:

Non Veg:

Pollens:

Fungi:

Insects:

Dust:

Dander:

Others:

Medicines:

Contact us on 040-49171772 to know  about the medicines that are covered in our panel

When to see a doctor?

See your health care provider or allergist if you have food allergy symptoms shortly after eating. If possible, see your provider when the allergic reaction is occurring. This will help your provider make a diagnosis.

Seek emergency treatment if you develop any signs or symptoms of anaphylaxis, such as:

• Constriction of airways that makes it difficult to breathe
• Shock with a severe drop in blood pressure
• Rapid pulse
• Dizziness or lightheadedness

How do Food Allergies work?

Food allergies involve two parts of your immune system. One is immunoglobulin E (IgE), a type of protein called an antibody that moves through the blood. The other is mast cells, which you have in all body tissues but especially in places like your nose, throat, lungs skin, and digestive tract.

The first time you eat a food you're allergic to, certain cells make a lot of IgE for the part of the food that triggers your allergy, called an allergen. The IgE gets released and attaches to the surface of mast cells. You won't have a reaction yet, but now you're set up for one.

The next time you eat that food, the allergen interacts with that IgE and triggers the mast cells to release chemicals such as histamine. Depending on the tissue they're in, these chemicals will cause various symptoms. And since some food allergens aren't broken down by the heat of cooking or by stomach acids or enzymes that digest food, they can cross into your bloodstream. From there, they can travel and cause allergic reactions throughout your body.

The digestion process affects the timing and the location. You may feel an itching mouth. Then you may have symptoms such as vomiting diarrhoea, or belly pain. Food allergens in your blood can cause a drop in blood pressure. As they reach your skin, they can trigger hives or eczema. In the lungs, they may cause wheezing. All of this takes place within a few minutes to an hour.