IN-VITRO TESTING FOR IMMUNOGLOBULIN E-MEDIATED FOOD ALLERGIES

The role of immunoglobulin E-mediated food allergy in subjects with al lergic disorders, especially in patients with rhinitis and sinusitis, is underestimated by clinicians because of the initial attribution of these disorders to immediate-type hypersensitivity reactions. The diff iculties of diagnosing food-related reactions have caused further dela y in their recognition and incorporation into the daily practice of di agnosing food allergy. Two of the diagnostic methods for food allergy are the in vitro assay of total immunoglobulin E and the measurement o f food-specific immunoglobulin E levels in serum with the radioallergo sorbent test. Measurement of specific immunoglobulin E level is the mo st commonly used but also one of the most controversial techniques. We examined 123 patients with rhinitis who were referred to our otolaryn gology/allergy clinic between January and April 1995. All patients rec eived an initial radioallergosorbent test screen, which included milk. We determined the positive predictive value of this positive screen a nd, in particular, of a positive test for milk in the diagnosis of imm unoglobulin E-mediated food allergies in these patients. Conclusions w ere based on comparison with the result of an additional radioallergos orbent test food panel consisting of eight common and two investigatio nal food allergens.