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Clinical information

Food allergens enter the body via the gastrointestinal tract. Within a short time after consumption, the IgE-mediated immune reaction may lead to symptoms such as burning or itching in the mouth, nausea, intestinal and stomach cramps, diarrhoea or skin redness.  Severe reactions are associated with bouts of asthma, dyspnoea and increased pulse. In rare cases they lead to an anaphylactic shock. The foods which most frequently trigger allergic reactions include nuts, peanuts, soy, wheat, fish, milk and eggs. With a prevalence of 5 to 10%, primary allergic sensitisations to foods play an important role particularly in babies and infants. Food allergies in adults occur with a prevalence of 1 to 5%


For clarification of sensitisations to food allergens, EUROMMUN offers differs food profiles (EUROLINE). These permit the in vitro determination of human IgE antibodies against the most frequent food allergens in serum or in plasma. Moreover, country-specific food allergy profiles are available which have been developed with regard to the regional eating habits.

In addition, the total IgE concentration can be determined using the Total IgE ELISA.


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