Predicting Food Allergies

There are several immunoglobulins in the body that account for about 80% of our antibodies. Immunoglobin G (IgG) is found in the plasma and tissue of the body and fights against bacteria, viruses, and toxins that enter the body. More common immunoglobulins such as (IgM) fights back when it comes into contact with certain foods or bacteria. Immunoglobulin E (IgE) which is discussed in this article address food allergies. Since the mid 1990s, food allergies have been on a significant rise. The most common being cow’s milk, peanuts, and eggs. Children who are suffering from these allergies often must under go extremely uncomfortable testing in which anaphylaxis reactions are possible. Another form of treatment is to slowly introduce small amounts of the allergen in a controlled fashion. While this is meant to lower the individuals reaction to the allergen it may also back fire and create further allergies. This new form of testing takes medical information and statistics to really hone in on the true allergy in the hope of saving individuals from unnecessary and uncomfortable testing. These findings are imperative to finding new ways to manage allergies without truly changing an individuals entire lifestyle. Notably, this more direct approach to allergies allows researchers to find the actual immunoglobulins that are attacking the body’s own immune system.

Related article: http://www.sciencedaily.com/releases/2011/03/110303065400.htm