•  Tests 
  •  Quick Turn Around Time
  •  Reporting as per ISO guidelines


Test Criteria

Food allergies may be divided into 2 types: IgE-mediated and non-IgE-mediated.
Non-IgE mediated food allergies are caused by a reaction involving other components of
the immune system apart from IgE antibodies. The reactions do not appear immediately
after the ingestion of the food and usually relate to reactions in the gastrointestinal tract
such as vomiting, bloating and diarrhoea.
IgE-mediated means that IgE allergy antibodies are a cause of the allergic reaction to a
food. By contrast the signs and symptoms of IgE mediated food allergy usually occur
within minutes of ingestion and include hives, redness of the skin, vomiting and in more
severe reactions, anaphylaxis.
The mechanism of non-IgE-mediated food allergy is not well understood. Although the
immune system is presumed to be involved, IgE antibodies are not associated with this
condition, hence the term “non-IgE-mediated” food allergy. This term is an umbrella term
for a range of gastrointestinal food allergies that affect the full length of the gut.