Episode transcript
Time stamps
1:15 - Overview of allergen components
3:36 - Types of allergens and their components
4:55 - Peanut allergenicity and roasting
6:05 - Climate change effects on peanut allergens
7:47 - Alpha-Gal and red meat allergenicity
10:54 – Alpha- Gal-safe pigs
12:25 - Ovomucoid-free eggs
14:14 - Fel d 1 in cats and anti-Fel d 1 cat food
15:58 - Wheat allergen component removal
17:56 - Reducing peanut allergenicity
19:31 - Importance of allergen component testing
21:50 - Rapid-fire allergen component review
29:22 - Conclusion
Transcript:
Speaker 1 (00:00):
ImmunoCAST is brought to you by Thermo Fisher Scientific creators of ImmunoCAP™ Specific IgE diagnostics and Phadia™ Laboratory Systems.
Gary Falsano (00:13):
I'm Gary Falsano, a licensed and board certified PA with over 12 years experience in allergy and immunology.
Luke Lemons (00:19):
And I'm Luke Lemons with over six years experience writing for healthcare providers and educating on allergies. You're listening to cast your source for medically and scientifically backed allergy insights. We've talked in the past about allergen components and their role in testing in allergy management. And we're going to be talking about allergen components today on this episode, but with a little bit of a twist, we're going to be first reviewing them, but we're going to be talking about how modifying allergen components in food can actually affect their allergenicity and how that may impact aller management.
Gary Falsano (00:55):
Yeah. We know how important allergen components can be to allergy diagnosis, but actually having the awareness that it's the individual components that actually drive different sensitization patterns has allowed researchers to really change the makeup of some whole allergens to be less allergenic.
Luke Lemons (01:15):
And what that means, and we'll get more into it in a little bit, it means eggs that don't have a specific allergen component that may cause someone to react. It means pigs and some other really interesting food products that we're going to dive into. But why don't we first take a step back and then just maybe review what allergen components are for our audience if they aren't familiar.
Gary Falsano (01:36):
When we think about allergen components being just that a component of whole allergens, almost like pieces of a puzzle or I think in previous episodes we discussed parts of a stew, the meat, the potatoes, the gravy, all making up that whole stew. It's really the same thing when it comes to whole allergens and these allergen components that are typically proteins, not all of them, but most of them are proteins, all have different individual clinical expressions when it comes to patients. And when we see patients with different sensitization profiles, it can mean different things for patients. And knowing what those are can help us predict how patients are going to respond.
Luke Lemons (02:18):
Exactly. And then just to go back on that image of a puzzle, if we imagine a whole puzzle, and let's say it's four pieces and each piece is labeled 1, 2, 3, 4, respectively, some patients may be only allergic to puzzle piece two. The issue is if we're only looking at the whole puzzle, we don't really know exactly what they're allergic to. So we use testing with allergen components to help find that out. But each one of those little puzzle pieces has its own characteristics, and that's why we're excited to really talk about this episode For your patients out there who may have a sensitivity to one of these specific allergen components. Gary, why don't you explain a little bit about the different types of allergens that we usually look at in a clinical setting when we think about allergen components?
Gary Falsano (03:05):
Yeah, so food, allergens, venom, allergens, environmental allergens like dog and cat, all of these have been identified as having clinically important allergen components that we develop sensitizations to. And some of these allergen components are associated with more severe phenotypes of disease or more severe expressions of disease, and some are more benign and associated with either presenting with no symptoms or very mild symptoms when you are exposed to that allergen component or that whole allergen.
Luke Lemons (03:36):
And we have full episodes on all these different types of allergens and their components. Five is about pet allergen components. Episode 10 is about food allergen components like milk, eggs, peanut, tree, nuts. And then actually episode 14 is all about tree nuts because there's quite a few of them in there.
Gary Falsano (03:53):
And some of them have names that are conventional sounding and almost all the components also are identified by their Latin names. And we abbreviate it with the first three letters of the genus and followed by the first letter of the species. So for instance, with peanut, it's ar, arki, hypo Gia with dog, it's Canis familiaris. So there'll be can s and peanut era H for anyone who wants a deeper dive into kind of the naming nomenclature and all of these things, as Luke said, kind of refer back to some of our previous episodes.
Luke Lemons (04:28):
But let's jump into the meat of this episode. And I'm really excited for this because I learned a lot about the different ways that modified allergy components or just in general, how allergy components affect the food that we eat when it comes to allergies and the allergenicity of these food. So why don't we start with peanuts, the way in which we produce peanuts, roasting specifically may actually affect how allergenic they are, right, Gary?
Gary Falsano (04:55):
Yeah. So typically we see in geographies or cultures where peanuts are not roasted, where they're either sort of raw or boiled. We tend to see actually a little bit less peanut allergy then in some of the western countries where the common form of peanut that we ingest is roasted. And we've seen research that has come out of several different areas that actually speaks to exactly how the allergenicity of the peanut is increased by roasting.
Luke Lemons (05:25):
So dry roasting peanuts actually modifies the chemical properties of peanut proteins through the mallard reaction.
Gary Falsano (05:34):
I love the mallard
Luke Lemons (05:34):
Reaction. It's why steak tastes so
Gary Falsano (05:37):
Good. Exactly why roasted coffee tastes so well, the richness of chocolate, right? The mallard reaction is really essential to a lot of the foods we eat.
Luke Lemons (05:45):
So here when it comes to dry roasting peanuts, this reaction influences the protein immunogenicity through cross-linking.
Gary Falsano (05:53):
Exactly. We've seen where RH one, which is one of the storage proteins, the peanut is actually more immunogenic when we dry roast the peanut than when we look at that same area H one in raw peanut.
Luke Lemons (06:05):
But it's not just the way in which we cook the peanut or prepare it that may affect its allergenicity. Actually, some components are affected by climate change in the peanut.
Gary Falsano (06:18):
And so a lot of this work has been done in laboratories and how it actually translates to real life conditions, I think remains to be seen. But if you remember back to our climate change and food allergy episode, we discussed how peanuts that are grown in an area of higher carbon dioxide actually express higher levels of some of the individual peanut component proteins.
Luke Lemons (06:44):
In the study that we're referencing, it was RH one peanut component, and that's also the same one that is affected by the dry roasting that we mentioned. So this might be a good point, Gary, tell me what's the clinical significance of RH one? If I had a patient who had a sensitization to that, what does that mean?
Gary Falsano (07:01):
Yeah, so RH one is an 11 s globulin, it's a storage protein. And we know, I think going back to our episode on peanut and tree nuts, the storage proteins have the highest risk for systemic reactions. They're also found in the largest amounts within the peanut and within tree nuts. So there's a lot of protein there. When we increase specifically some of these storage proteins like RH one, it certainly increases the ability for them to be more allergenic and to cause greater allergic responses in patients.
Luke Lemons (07:36):
But it's not just peanuts in which their components affect the allergenicity. Why don't we talk about alpha G and red meat and alpha gout isn't a protein it, it's a sugar, correct. Gary?
Gary Falsano (07:48):
Yeah, it's oligosaccharide. It's one of the few actually oligosaccharides that actually cause clinical allergy. Almost all clinical allergy is caused by individual allergen proteins, but this oligosaccharide absolutely does cause AlphaGo allergy or alpha gal syndrome. And really quickly, we've done several episodes now on Alpha-Gal syndrome, but remember this is the sensitization and subsequent allergy that's caused by a tick bite initially thought to be lone star tick. More recently, we're seeing several other species of tick that can actually cause alpha-gal sensitization when they bite humans. And this is a delayed typically food allergy when consuming red meat or red meat products or mam million meat products.
Luke Lemons (08:34):
And so by cooking red meat, we're actually making them more allergenic. So this
Gary Falsano (08:40):
Was crazy look.
Luke Lemons (08:41):
Yeah,
Gary Falsano (08:42):
Right. Because we typically think when we talk about things like apples, remember when we talked about oral allergy syndrome, we said people that can eat apple pie but they can't eat fresh apples because the heat actually denature some proteins and makes them less allergenic or allergenic. That's not the case in AlphaGo. And this was some new research that just recently was published this year, I think in February, 2025 that the more well done a steak was a strip line, the more allergenic, the more AlphaGo was actually in that cut of meat as opposed to lesser cooked and the least amount of AlphaGo was actually found in raw meat.
Luke Lemons (09:23):
So let's say that there's a patient out there that loves steak tartar and they find that they can eat a lot of it, but the second they get a well done stake, is it possible that that might tip them over the scale and cause a reaction?
Gary Falsano (09:38):
Yeah, I don't think we've seen enough for follow-on research to actually translate this to clinical situations with humans, but they actually did when they did the analysis of the quantities of AlphaGo, certainly those well-done steaks had a lot more AlphaGo and it follows would be more likely to cause symptoms in someone who was AlphaGo sensitized and allergic.
Luke Lemons (10:03):
So all of this from dry roasting peanuts and them becoming more allergenic to high levels of CO2 resulting in peanuts also becoming more allergenic and then cooking a steak, making it more allergenic with Alpha G, the takeaway is that the way foods become more or less allergenic due to the manner in which they're produced or cooked is mainly because of these allergen components, these small little puzzle pieces that make big impacts on patient's life. And so understanding them and also utilizing them is very important in the future of allergy management. And it's also why there is a field that focuses on modifying them or manipulating them in certain foods to change how allergenic a food may be. So a big one we just talked about AlphaGo is gal safe pigs.
Gary Falsano (10:54):
Yeah. So the FDA approved or cleared a company that actually figured out how to genetically modify pigs so that they don't express AlphaGo. When these pigs are then bred together, they produce offspring that are alpha-gal free. We've had this ability to produce AlphaGo safe pigs or free pigs. So they've been using these alpha-gal free pigs as both a food source. You can now get bacon and other pork products that are produced from these alpha-gal safe pigs, but also on the medical side. So they've actually had experimental heart transplant pig to human heart transplants valve, heart valve transplants, pig to human as well. And in the future, this may be a source of quite a few other medical products
Luke Lemons (11:45):
And these pigs are free of alpha gout because we've genetically been able to remove the sugar molecule from their cell surface. What's interesting about these pigs is that as their lineage continues, they still have that property of being alpha gal free. So to your point, Gary, it may be that in the future a lot more pigs out there will be free of this alpha alpha-gal component.
Gary Falsano (12:12):
Exactly. Because they're genetically modified right to not express the alpha-gal gene and therefore all of their offspring don't express Alpha gal as well.
Luke Lemons (12:21):
But at the other corner of the barnyard, we have hens, and as we know, a galler is not uncommon. And one of the bigger components in eggs is OVO moid, which is a allergen component that is heat stable and is one of the main components that can indicate that a patient may have an allergic reaction to egg. And we've actually genetically modified some hints so that they are able to lay eggs without ovo moid. Again, if a patient isn't sensitized to OVO moid and it's another allergen component in eggs, then this might not be such shocking or big news, which is why it's important to always understand exactly what allergen component a patient may be sensitized to.
Gary Falsano (13:05):
And this is early research, and I don't believe any of these are in common production at this point, but they have had a proof of concept. There was just recently, we were at the American Academy of Asthma Allergy and Immunology in February, 2025, and there was a poster there. It was actually the first study that I've seen where they actually used human subjects. They took these genetically modified eggs that were free or very low, had very low OVO moid content. And when they did oral food challenges with patients who were already as confirmed to have OVO moid allergy, they had zero reactions during the oral food challenge. So really promising stuff.
Luke Lemons (13:48):
Yeah, it's great. It's zero reaction during an oral food challenge to a patient who is sensitized to an allergen component like ovo. MOID is huge. And so hopefully there is more research in that field to just help patients who still want to eat eggs, but they unfortunately have this allergy. But outside of, why don't we jump out of food real quick and talk a little bit about cats.
Gary Falsano (14:10):
In our previous episodes we've discussed the PET allergen components, and on the CAT side of things, the most important of the PET allergen components or the CAT allergen components is Feld one. Somewhere around 90% of all patients who have cat allergy are sensitized to Feld one. So it's a big player. Because of that, a lot of research has centered around how can we affect levels of feld One, how can we affect patient's response, humans' response to Feld one, how can we affect cats expression of Feld one? And they've been working on things like immunizations and injections to reduce the feld one expression of cats, the same thing with humans, but none of that has really come to yet. But what has come to fruition, and we've talked about this before, is an anti feld one cat food. Maybe you want to talk about that.
Luke Lemons (14:58):
If you use testing with allergen components to identify that a patient has a sensitization to the feld, one allergen component and the CAT whole allergen, if they have a cat and they're not ready to give it up, which is a difficult conversation to have with a patient who has a severe allergy, especially when it's around their pet, there's a specific type of cat food that if it is fed to the cat for about two weeks, this food, it binds to the feldy one in the cat's saliva and reduces its expression by about 50%. You have to keep feeding the cat this food. But it's just another example about how modifying or really taking charge and understanding the allergen components that are affecting patients can impact their life. Now they don't
Gary Falsano (15:44):
Have to. That makes a difference, right? Yeah, it's a huge difference. Difference. So we've seen initial studies and I've recently seen some follow-up studies, it changes the amount of symptoms patients have when they're exposed to cats that are being fed this cat
Luke Lemons (15:54):
Food. So why don't we jump away from cats and then back into food and look at wheat specifically. The main component in which patients, or one of the main components that patients may be sensitized to is omega five gliadin and the allergen component name is try a 19. So there has been research looking into removing or finding a way to remove that from wheat, which may lead to patients being able to eat bread when they hadn't been able to before.
Gary Falsano (16:26):
Yeah, so we know try a 19 is associated with a couple of different wheat allergy conditions, so standard wheat allergy, especially in children and also in the other syndrome, wheat dependent exercise induced anaphylaxis, which we've discussed on other episodes. But that's where someone is sensitized to the omega five gliadin, the try 19, and when they eat wheat, they don't have symptoms unless eating the wheat is followed in some order, a couple of hours following by a strenuous exercise, and then they have an anaphylaxis or severe symptoms.
Luke Lemons (17:03):
In this specific study, this was a pig in rat model study, so we're still working on it for humans, but it's just another great prospect that by removing this allergen component from wheat, we can see that it directly affects the way in which in this case, pig or rat react to the food.
Gary Falsano (17:22):
And because when we change the composition of wheat, sometimes it doesn't act the same. So you might not get the same consistency of bread or pasta products. That wasn't the case with this. They figured out a way to delete that omega five gliadin and have a wheat that really behaves just like a wheat with it.
Luke Lemons (17:40):
And so earlier we talked about how allergen components may make a peanut more allergenic. Why don't we talk about the ways that we're trying to make it less allergenic?
Gary Falsano (17:53):
Yeah. There's researchers in North Carolina that are actually have worked on a process to remove two of the key allergen components of peanuts. So RH one and RH two, and again, these are both storage proteins, both correlate it with systemic allergy. They've figured out a way to using a chemical process to reduce those allergens by up to a hundred percent for RH one and up to 98% for RH two.
Luke Lemons (18:20):
And that's just amazing to be able to reduce those key allergens by that much. There's still research being done in this field. It's very promising hopefully in the future that they could be utilized in some way to mass produce allergy safe peanuts.
Gary Falsano (18:38):
So I mean, it's not a genetic process. So that's I think part of the issue. It's not like they can just change the genetic properties of the peanut and all the subsequent lines will not have RH one or two. They're physically removing it through a chemical process. And I think that's where the difficulty lies, how to do that on a mass
Luke Lemons (18:58):
Scale. In this paper, they do know that the resulting peanuts are almost identical in appearance and taste compared to the untreated roasted peanuts that
Gary Falsano (19:07):
They have. So some hope out there, right? For
Luke Lemons (19:09):
Yeah, exactly.
Gary Falsano (19:09):
Our peanut allergy patients, and of course not the subject of this episode, and maybe we'll do one in the near future around some of the new treatments for food allergy, but there are multiple food allergy treatments that are on the horizon and are very promising, and some are actually in clinical practice already.
Luke Lemons (19:27):
And it's important to note that some of the stuff we talked about when it comes to the impact that an allergen component may have on a patient in their food or in, for example, their cat, that it only helps patients who have a sensitivity to that specific allergen component. So again, I just want to say it because it's so important. Knowing is power and understanding which component may be causing a patient to react is, in my opinion, vital and considering allergy management when it comes to patients who you see every day who have suspected allergies. So why don't we talk about testing with allergen components and the value that clinicians can gain by using this. And it's not just allergists who can use this sort of testing.
Gary Falsano (20:16):
Exactly. It's used by allergists and primary care providers alike. I think a couple of key concepts to remember when we're talking about diagnostic testing is that number one, the whole allergens are still very important. Allergen components are really the next step in allergy diagnosis, but that's exactly what they are. They're the next step. So it's a stepwise approach and testing patients first for whole allergens based upon their history. If those are negative, they have a really high negative predictive value, so it helps to rule out allergy.
Luke Lemons (20:48):
And when it comes to this testing, we'll have on the episode page, which the link is in the description, we'll have a lab ordering guide with test codes from labs that you use in your area. They're specific for your area, but what's important about some of these codes is that they reflex two components. So to your point, Gary, if you do test a patient because you suspect they may have, let's say a milk allergy, if they don't come back for that whole allergen being elevated, then it's not going to reflex to the components. But if they do the reflex, then tests for those milk components, which saves time on additional testing and it just helps the patient get to the bottom line and what may be causing reaction quicker.
Gary Falsano (21:31):
I have an idea, Luke, let's do this. Why don't you name some components and I'll give you a quick kind of FYI. What does this allergen component tell us? And we'll go back and forth like we're having a, I don't know, ping pong match.
Luke Lemons (21:47):
Okay, so I'm going to start then with the components in milk allergy.
Gary Falsano (21:53):
Alright, I'm
Luke Lemons (21:53):
Ready. I'm going to say
Gary Falsano (21:56):
Casein. Casein, alright. The most abundant protein in milk, very heat stable. What does that mean? It means that it cannot be denatured by high heating. If you are sensitized to casein, you're sensitized typically more than likely to all forms of milk. And it also can predict persistence, so not gaining tolerance or being able to tolerate milk like a lot of patients will do by the time they hit adolescence.
Luke Lemons (22:23):
Pause the ping pong game. I'm putting the paddle down real quick. When it comes to this specific allergen component for milk, if a patient is sensitized to it, they will not be able to tolerate any form of milk
Gary Falsano (22:33):
Most likely, especially at a higher levels, right? When we see higher levels of Cain, they more than likely can't tolerate any form of milk. That's correct.
Luke Lemons (22:40):
Okay. I'm going to pick back up the paddle and I'm going to send you two Beto lacto globulin and then alpha lact burin. We're still in milk allergy right now,
Gary Falsano (22:48):
Still in milk. So those are both whey proteins. They're both heat labile, which means they can be denatured by high heating. Also meaning that patients that are only sensitized to those and not casein may be able to tolerate baked milk products and are perfect candidates to go to an allergist and have a baked food challenge.
Luke Lemons (23:07):
And this is most impactful I think, for those children out there who may be showing symptoms of a milk allergy and want to eat cookies. If they're showing that they're sensitized to one of these two allergen components, they may be able to tolerate it. And of course that's an instance where you would refer to an allergist for an oral food challenge and further testing perhaps.
Gary Falsano (23:27):
And fun fact, Luke, if you are only sensitized to these and not case, that's a very favorable indicator that you probably will eventually grow out of your complete milk allergy and be able to tolerate all forms of milk.
Luke Lemons (23:40):
Okay, let's jump into egg allergy. We already mentioned OVO moid, so I feel like it's cheating a little. We know that it's the heat stable protein, but on this note of being able to tolerate baked versions, I'm going to say ovalbumin.
Gary Falsano (23:54):
Yeah, so ovalbumin very similar to the beta lactic globulin and alpha L albumin in milk. The oval albumin in egg is also heat labile, which means that it can be denatured by baking. And just like those alpha and betas in the milk, this being only sensitized to this protein is more indicative that you can tolerate baked products and also that you may more likely be more likely to grow out of your egg allergy completely.
Luke Lemons (24:24):
Yeah. And actually heat libel proteins like ovalbumin allow up to 70% of egg allergic patients to tolerate baked egg, which is great for promoting tolerance development.
Gary Falsano (24:35):
Absolutely. Alright, I'm going to send one back to you now.
Luke Lemons (24:38):
Okay,
Gary Falsano (24:38):
Ready? Yeah. We're going to move out foods. We're going to go into pets and I'm going to send you Feld one.
Luke Lemons (24:44):
So yeah, that's this easy one we just talked about. But Feld one, it's found mainly in the saliva and skin of the cat. It's a major cat allergen and actually more than 90% of cat allergic patients are sensitized to it. So again, when it comes
Gary Falsano (24:59):
To That was an easy one, I already told
Luke Lemons (25:01):
You. Yeah, I feel like I literally got set up for that one. And again, that cat food that we talked about earlier can reduce the expression of feld one, which may help patients who are only sensitized to Feld one,
Gary Falsano (25:15):
Which is why you have to know, you have to test to know, right? Nope, I'm sending you another one. Oh gosh, you're not going to get a chance. Can F five?
Luke Lemons (25:23):
Okay, can F five? This is found in male dog urine and it's highly specific for sensitization to male dogs. So it's about up to 76% of dog allergic patients are sensitized to it. But what's really interesting about this is because it's only produced in the male dog, it may be that if a patient has a female dog, they won't have any of those allergy symptoms.
Gary Falsano (25:48):
Exactly. So just to clarify, if patient is monos sensitized, right, they're only sensitized to can F five and that number is approaching 40% in some studies of patients are only sensitized to NF five. If that's their only sensitization to dog, they more than likely will be able to tolerate female dogs. Let's jump out of pets for a second. Wow, Luke, I didn't know we were switching gears already.
Luke Lemons (26:10):
Alright,
Gary Falsano (26:11):
So we're going to insects vest V one allergen component found in yellow jackets. It's a species specific protein. What that means is that if someone is sensitized to that and they've had a reaction to a stinging insect, we can confirm that they have a yellow jacket allergy. And that would be, and I'm going to throw this back to you, similar to APM one. So what does that tell us?
Luke Lemons (26:35):
So APM one, it's similar, but it's for honeybees, correct?
Gary Falsano (26:39):
Correct,
Luke Lemons (26:40):
Yes. And so being able, if a patient is only sensitized to that, we know that they have a honeybee allergy, which is important information for especially minimal immunotherapy.
Gary Falsano (26:49):
Yeah, exactly. And so what we know is that according to the practice parameters, when someone has a stinging insect reaction, we have to test them for the available whole allergen extracts. And we often see double positivity between the wasps and the honeybees. And not all of that is clinically significant. A lot of it's driven by another allergen component called cross-reactive carbohydrate determinants or CCDs. So that can cause irrelevant positivities and cross reactions between the two. Those species specific proteins like APM one or VES V one, they help to differentiate true species specific allergy from that clinical irrelevant cross reactivity.
Luke Lemons (27:29):
Exactly. And as you can tell, probably by Gary of us talking right now, allergen components is a whole world. There's a bunch of lore in between all these different allergen components, which is why we have some great episodes that really dive deeper into them where we flesh out exactly what each allergy component does in the clinical value of them.
Gary Falsano (27:47):
Not to mention interpretation guide, clinical backgrounders with a lot of information. And we'll link all of that in the show notes at today's episode. But yeah, definitely go back to some of those previous episodes as
Luke Lemons (27:58):
Well. Yeah, we didn't even crack open and I pun intended, peanut and tree nut because there's a lot of allergy components and the specific ones that your patients may be sensitized after you use testing with allergy components can greatly change the way in which you do patient management.
Gary Falsano (28:15):
So to summarize, right, I think we started out this episode, we talked about how the knowledge of allergen components can help us better diagnose allergic disease. And then because we understand how allergen components affect symptoms, we know that different processes involved with handling foods or other potential allergens can increase their allergenicity. And now researchers that are aware of these components are targeting them to figure out how to decrease the allergenicity of these different substances, foods, and other substances by deleting some of these or removing some of these allergenic components.
Luke Lemons (28:56):
And then moving into the value of testing again on the episode page, which will be linked in the description below, we will have information on the different types of test codes from the labs that you use in your area. Again, it's not just for allergists, it's really for providers that do see patients who are showing symptoms of any sort of allergic reaction.
Gary Falsano (29:19):
Maybe in the not so distant future. Luke, you'll be sitting on the couch with your cat who just recently had a meal of anti feld one cat food while you're eating hardboiled ovo, moid free eggs and munching on some alpha-gal safe bacon along with those eggs.
Luke Lemons (29:39):
Yeah, hopefully so. And again, all this research is great. We'll have links to some of these papers if you're interested in reading more about 'em. But thanks for listening to this episode and be sure to check out some of those other episodes about allergy components that we have.
Gary Falsano (29:52):
Absolutely. Thanks so much and we'll see you next time.
Speaker 1 (29:59):
ImmunoCAST is brought to you by Thermo Fisher Scientific creators of ImmunoCAP Specific IgE diagnostics and Phadia Laboratory Systems. For more information on allergies and specific IgE testing, please visit thermofisher.com/immunocast. Specific IgE testing is an aid to healthcare providers in the diagnosis of allergy and cannot alone diagnose a clinical allergy clinical history alongside specific IgE testing is needed to diagnose a clinical allergy. The content of this podcast is not intended to be and should not be interpreted as or substitute professional medical advice, diagnosis or treatment. Any medical questions pertaining to one's own health should be discussed with a healthcare provider.
