Category Archives: Allergies

The participant of this study had IgG reactions to milk and soy. The most common IgE mediated food allergens in the general population are milk, soy, egg, peanut, wheat, tree nuts (walnuts and cashews), fish, and shellfish. These foods account … Continue reading →

Before we could examine interlaboratory results of food allergy testing, intralaboratory reliability needed to be evaluated. Good intralaboratory reproducibility means that when a sample is compared with itself (as in a split sample), the results are expected to be identical. … Continue reading →

On 3 different days, samples were collected and sent to both labs to test the consistency of test results over the course of a week. A total of 4 time points were compared: 2 samples from Monday, 1 sample from … Continue reading →

There are a variety of ways to test for food allergies. Allergy skin testing is most common in allopathic medicine. In this test, a suspected food allergen is put into solution and then dropped onto the skin. A small prick … Continue reading →

The consumption of food should result in oral tolerance in a healthy individual. If tolerance occurs, the person will not develop physical symptoms as a result of ingesting the food. In contrast, food allergies and hypersensitivities result in wide variety … Continue reading →