Which tests measure Food-Specific Immunoglobulin E Antibodies?

Food-Specific Immunoglobulin E Antibodies is measured in 2 tests on BiomarkersLabs.com, including 184 IgG Food Sensitivity & 25 Comprehensive IgE Combo Panel, 184 IgG Food Sensitivity & 50 Expanded IgE Combo Panel.

Biomarker Reference · IgE

What does the Food-Specific Immunoglobulin E Antibodies test measure?

Q: Why is Food-Specific Immunoglobulin E Antibodies measured?

Elevated food-specific IgE indicates sensitisation and raises the probability of an IgE-mediated allergic reaction upon ingestion, but sensitisation is not synonymous with clinical allergy — many sensitised individuals tolerate the food. IgE results must be interpreted alongside clinical history; a positive result with no history of reaction may represent asymptomatic sensitisation or cross-reactivity with environmental allergens. Conversely, a negative result does not exclude non-IgE-mediated food allergy or intolerance.

Q: What is the reference range for Food-Specific Immunoglobulin E Antibodies?

The standard reference range for Food-Specific Immunoglobulin E Antibodies is Class 0 (<0.35 kU/L) is negative; class 1 (0.35–0.69 kU/L) low positive; classes 2–6 indicate progressively higher titres. Clinical reactivity correlates imperfectly with titre and depends on the allergen.. Reference ranges vary by laboratory and assay platform — interpret in context of the issuing laboratory's stated range.

Food-Specific Immunoglobulin E Antibodies (IgE) is a clinical biomarker used in food-sensitivity-allergy assessment. IgE antibodies are produced by plasma cells in response to allergens and bind high-affinity receptors on mast cells and basophils. It is measured in 2 laboratory tests on BiomarkersLabs.com.

Reference Range: Class 0 (<0.35 kU/L) is negative; class 1 (0.35–0.69 kU/L) low positive; classes 2–6 indicate progressively higher titres. Clinical reactivity correlates imperfectly with titre and depends on the allergen.
Units: kU/L (kilounits per litre), Qualitative class (0–6), kU/L, IU/mL
Measured In: 2 tests
Category: Food Sensitivity

Functional medicine optimalOptimal is the absence of clinically significant IgE sensitisation (class 0), though low-level IgE without symptoms does not mandate avoidance. Decision thresholds for likely reactivity vary by allergen and are continually refined.

What is Food-Specific Immunoglobulin E Antibodies?

IgE antibodies are produced by plasma cells in response to allergens and bind high-affinity receptors on mast cells and basophils. Cross-linking of surface-bound IgE by multivalent allergen triggers degranulation and immediate hypersensitivity, the hallmark of IgE-mediated (Type I) allergy. Food-specific IgE develops when mucosal tolerance fails and the immune system mounts a Th2-skewed response to dietary proteins.

Why is Food-Specific Immunoglobulin E Antibodies measured?

Elevated food-specific IgE indicates sensitisation and raises the probability of an IgE-mediated allergic reaction upon ingestion, but sensitisation is not synonymous with clinical allergy — many sensitised individuals tolerate the food. IgE results must be interpreted alongside clinical history; a positive result with no history of reaction may represent asymptomatic sensitisation or cross-reactivity with environmental allergens. Conversely, a negative result does not exclude non-IgE-mediated food allergy or intolerance.

Reference ranges

Standard reference: Class 0 (<0.35 kU/L) is negative; class 1 (0.35–0.69 kU/L) low positive; classes 2–6 indicate progressively higher titres. Clinical reactivity correlates imperfectly with titre and depends on the allergen.
Functional medicine optimal: Optimal is the absence of clinically significant IgE sensitisation (class 0), though low-level IgE without symptoms does not mandate avoidance. Decision thresholds for likely reactivity vary by allergen and are continually refined.
Units: kU/L (kilounits per litre), Qualitative class (0–6), kU/L, IU/mL

Reference ranges vary by laboratory and assay platform. Interpret in context of the issuing laboratory's stated range.

Tests that measure Food-Specific Immunoglobulin E Antibodies

2 tests on BiomarkersLabs.com include this biomarker.

BML-FSA-012Comprehensive

184 IgG Food Sensitivity & 25 Comprehensive IgE Combo Panel

Food-Specific Immunoglobulin E Antibodies reference range in this test: Class 0 (<0.35 kU/L) is negative; class 1 (0.35–0.69 kU/L) low positive; classes 2–6 indicate progressively higher titres. Clinical reactivity correlates imperfectly with titre and depends on the allergen.

BML-FSA-013Comprehensive

184 IgG Food Sensitivity & 50 Expanded IgE Combo Panel

Food-Specific Immunoglobulin E Antibodies reference range in this test: Laboratory-specific; typically <0.35 kU/L is considered negative, 0.35–0.70 borderline, and >0.70 positive for each of 50 foods tested.

Related clinical conditions

Related Biomarkers

Frequently measured alongside

Food-Specific Immunoglobulin GIgG12 tests Total Serum Immunoglobulin ETotal IgE3 tests

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