How to identify a food allergy?

Identifying a food allergy requires a comprehensive and professional approach, as symptoms can mimic other gastrointestinal diseases or skin pathologies. The diagnostic process always begins with a consultation with a specialized expert — an allergist, who will collect a detailed medical history and prescribe the necessary tests.

The first reliable method is skin prick tests, which are performed directly in the doctor's office. During the procedure, drops with suspected allergens are applied to the skin of the forearm and micro-punctures are made, evaluating the body's reaction after fifteen to twenty minutes by the appearance of redness and welts.

The second standard method is a laboratory blood test for specific class E immunoglobulins, or IgE. This method is safe as it excludes contact with the allergen and can be used even for severe skin diseases when skin tests cannot be applied.

The third important tool is an elimination diet followed by a challenge under medical supervision. The suspicious product is removed from the diet for several weeks and then reintroduced to record the reaction. In parallel, it is recommended to keep a detailed food diary, recording all eaten dishes and emerging symptoms.

At the same time, it is extremely important to consider scientific data and not trust popular but commercial tests for IgG levels to food antigens. Modern medical science considers such tests unreliable for diagnosing true allergies, as they only reflect a normal immune response to consumed food.