Delayed-type food allergies

Delayed-type food allergies. Is there salvation?

According to reputable medical publications, food allergies affect from 3 to 9% of the world's population. That is, three or nine people out of a hundred have intolerance to certain foods. The diversity of mechanisms of development and manifestations of allergic reactions create certain difficulties in diagnosis and the choice of the most optimal treatment tactics.

Immunologic tests that determine the concentration of specific antibodies - immunoglobulins of class G to certain food products, are one of the most effective tools for diagnosing food allergy.

Immunoglobulin G mediated allergy

The mechanism of development of allergic reactions is extremely complex and represents a multistep cascade of immune system reactions involving minute cellular structures and certain biologically active substances. The most common type of allergy is an immunoglobulin E mediated reaction. Repeated exposure to an antigen (which can be a protein of a food product) causes a rapid or even instantaneous reaction of the body. Most often immunoglobulin E mediated reactions are accompanied by swelling of mucous membranes, urticaria, anaphylaxis.

However, as it turned out in the course of research, immunoglobulin E is not the only agent that combats a potential antigen. In some cases, specific immunoglobulin of class G is also produced for certain food antigens. Immunoglobulin G binds to the antigen, let us repeat - food protein, and circulates in the blood serum. Under normal conditions, such complexes should be eliminated, i.e. excreted, by the body's natural system. In some cases, these complexes remain in circulation and are deposited in mucous membranes, skin, etc. Such deposits are not indifferent to the cells of the body, as a result of their interaction there is local damage and inflammation of tissues. Allergic reactions of this type develop over a period of time - several days. Sometimes, the external clinical manifestations - in the form of rashes, stool disorders, etc. are difficult to associate with the ingestion of a particular food.

It should be said that regular damage to the intestinal wall tissues caused by allergic reaction, over time leads to the development of chronic inflammation, which significantly aggravates the human condition. Exclusion of allergens from the diet allows to break the immunologic chain of reactions, prevent damage to the tissues of the body and get rid of the manifestations of delayed-type food allergy.

The number of laboratories performing immunologic tests for allergies is limited. One of the most widely known laboratories in Germany conducts serum tests for specific immunoglobulin G, accepting blood samples from various parts of the world.

If you have any questions about the food allergy test, please contact MedicalExpert managers.