Abstract
Allergy is a complex condition that results from different causative factors and different kinds of reactions, which caused by vibrant interactions ranged from genetic predisposition, environmental factors, food reaction, animals, insects, to a dysfunctional immune system. A public concern has grown in response to the increasing prevalence of allergy and related atopic conditions. Although the underlying mechanism of the true causes of allergy is complicated due to insufficient data and variable methodologies, Immunoglobulin E (Ig E) is commonly accepted as a specific index for allergic diseases among many indices used to test allergy. The aim of the study was to perform analysis of food allergens, inhalatory allergens, and other allergens types in patients diagnosed with an allergy by testing specific IgE to understand the risk factors, prediction, preventing, and determine the treatment. The results showed that specific IgE serum levels are significantly higher in patients sensitized to D. pteronyssinus and D. farinae allergens. However, more data and studies are needed to investigate the local allergens that cause allergy.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
