Food allergies are the result of the body's immune system reacting to certain proteins in foods. Food allergy reactions range from mild symptoms to serious life-threatening symptoms such as fatal respiratory problems, often called anaphylaxis.
In general, all foods have the capacity to cause an allergic reaction in people who are sensitive to the proteins in their content. However, the leading foods that cause about 90 percent of allergic reactions are milk, eggs, peanuts, almonds, hazelnuts, walnuts, soy and wheat.
Food allergies affect only a small portion of the population, but risk management and mandatory product labeling for key food allergens are critical food safety issues for businesses in the food industry.
A blood test measures an allergy-related antibody known as immunoglobulin to detect the immune system's reaction to specific foods. There is no perfect method for confirming or ruling out a food allergy. A number of factors need to be considered before making a diagnosis. These include symptoms, family history of allergies, physical examination, a skin test, a blood test, and an elimination diet.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. These studies are based on the latest technological equipment, trained and experienced staff and modern methods. Among the numerous tests carried out in this context, there are also food allergen testing services.
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