Jp. Corey et A. Gungor, IN-VITRO TESTING FOR IMMUNOGLOBULIN E-MEDIATED FOOD ALLERGIES, Otolaryngology and head and neck surgery, 115(4), 1996, pp. 312-318
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.