Role of in vitro testing in food allergy

Stefania Arasi, Simona Barni, Carla Mastrorilli, Pasquale Comberiati, Fernanda Chiera, Umberto Pelosi, Francesco Paravati, Davide Caimmi

Research output: Contribution to journalArticlepeer-review

Abstract

Oral food challenges remain the gold standard for the diagnosis of food allergy. Nevertheless, the allergy workup is based on the presence of a clinical history, which is evocative of an immune-allergic reaction, and the first assessment is usually the performance of skin prick tests. Based on these results, allergists are used to evaluate the presence of serum-specific IgE, which are today the most commonly prescribed in vitro test for the evaluation of a possible food allergy. Other in vitro tests include the basophil activation test, that is becoming more and more employed by clinicians and not only by researchers, and the evaluation of serum IgG4, which is still an issue of debate in the allergy community. The present paper reviews the use of these in vitro tests for the diagnosis of food allergy.

Original languageEnglish
Pages (from-to)36-38
Number of pages3
JournalPediatric Allergy and Immunology
Volume31
Issue numberS26
DOIs
Publication statusPublished - Nov 2020

Keywords

  • basophil activation test
  • component resolved diagnostics
  • food allergy
  • IgE-mediated
  • IgG
  • specific IgE

ASJC Scopus subject areas

  • Pediatrics, Perinatology, and Child Health
  • Immunology and Allergy
  • Immunology

Fingerprint

Dive into the research topics of 'Role of in vitro testing in food allergy'. Together they form a unique fingerprint.

Cite this