Blood Tests: Food Allergies Test
admin
Foods that commonly cause allergic reactions in adults include eggs, fish, shellfish, such as shrimp, crayfish, lobster, and crab; peanuts, a legume that is one of the chief foods to cause severe anaphylaxis–a sudden drop in blood pressure that can be fatal if not treated quickly; and tree nuts such as walnuts. Allergy patterns in children may be different, with eggs, milk, and peanuts the most common allergens.
Adults generally will never lose their allergies, but children can sometimes outgrow them. Children, in fact, are more likely to outgrow allergies to milk or soy than allergies to peanuts, fish, or shellfish. A food allergies test means distinguishing food allergy from food intolerance and other illnesses. If a patient thinks they have a food allergy, then the doctor will immediately consider the list of other possibilities that may lead to symptoms that could be confused with a food allergy.
Types of Food Allergies Test
There are several allergy tests a physician may perform in order to determine if their patient is allergic to a specific food. One such food allergies test is the scratch skin test: a dilute extract of the food is placed on the skin of the forearm or back; this portion of the skin is then scratched with a needle and observed for swelling or redness that would indicate a local allergic reaction. Skin tests are rapid, simple, and relatively safe.
Extremely allergic patients, who have severe anaphylactic reactions, will require blood tests such as the RAST and the ELISA. The purpose of these tests is to measure the presence of food-specific IgE in the blood of patients. It should be noted that both skin and blood tests do not always make the diagnosis; always consult with your doctor to determine the best method.
Posted on: Friday, June 20, 2008 at 11:57 am 
Blood Tests, Health & Fitness. You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.
