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Allergy
diagnosis
Allergy can be diagnosed by skin testing, or by blood tests that
measure both total and specific IgE levels. The skin test involves
placing a small drop of suspected food allergen on the skin and
then a light little prick is made at the site. If the food is
responsible for causing an allergy, the skin will go red and a
large bump will appear at the site of the prick. Blood tests measure
the level of immunoglobulin E (IgE). The total amount of IgE to
a particular food tells the allergy specialist about the presence
and severity of the allergy. Serial blood measurements also help
track the course of allergy- getting better or worse. A blood
test is most often carried out to make certain the diagnosis.
It takes an experienced and qualified person to interpret these
results and so testing should only be undertaken at specialist
allergy clinics. Alternative methods of diagnosis from non-medical
sources such as health food shops or complementary health practitioners
are not scientifically proven.
As allergy
can cause severe reactions, there is no room for misdiagnosis. Some
food allergies result in a severe reaction, known as anaphylaxis,
where the airways become blocked and the condition becomes life-threatening.
Peanuts are most commonly associated with this type of reaction
but it can occur with a variety of food allergens. Suspected food
allergies should be investigated to rule in or out possible culprits.
For patients with asthma or eczema, it is well worthwhile investigating
if a food allergy is a contributing factor in their condition. |
