Food Allergy Panel with Reflex to Components

About this test

This panel checks your immune system's IgE antibody levels to 15 of the most common food allergens — those responsible for the vast majority of serious food allergy reactions. It's appropriate for people with a history of food allergy reactions, those trying to identify trigger foods, or anyone with unexplained hives, digestive symptoms, or anaphylaxis after eating.

When the initial allergen screen is positive, the lab automatically runs component testing that identifies the specific proteins within that food you're reacting to. This matters clinically: some food proteins are associated with only mild, local mouth symptoms, while others carry a much higher risk of severe systemic reactions.

Components

• Tree nuts (Almond, Cashew, Hazelnut, Walnut): Among the most common causes of severe food allergy in adults and children. Cashew and pistachio often cross-react; walnut and pecan frequently cross-react.
• Seafood (Codfish, Salmon, Scallop, Shrimp, Tuna): Fish and shellfish allergies are among the most persistent food allergies and can develop in adulthood. Shrimp is the most common shellfish allergen.
• Dairy (Cow's milk): One of the most common food allergies in infants and young children. Most children outgrow it, but some adults retain cow's milk allergy or develop it later. Component testing distinguishes true milk allergy from lactose intolerance.
• Egg (Egg white): The egg white proteins (especially ovomucoid) are the primary allergens. Component testing can distinguish those likely to outgrow the allergy from those at higher risk of persistent allergy and severe reactions.
• Legumes (Peanut, Soybean): Peanut allergy is one of the most common and potentially life-threatening food allergies. Soy allergy is especially common in infants. Peanut component testing (Ara h 2 in particular) helps identify individuals at higher risk for anaphylaxis.
• Sesame seed: One of the most recently recognized major allergens (added to the U.S. list in 2023) and is now required to be labeled on food products. Reactions can be severe.
• Wheat: Wheat allergy (distinct from celiac disease and gluten sensitivity) can affect the skin, gut, and respiratory system. Component testing distinguishes wheat allergy from non-IgE-mediated reactions.

Who is this test for?

This panel is appropriate for adults who experience symptoms after eating — such as hives, swelling, digestive upset, or breathing difficulty — and want to identify whether an IgE-mediated food allergy may be involved. Component-level testing provides more precise information than standard food allergy panels and can help distinguish between a true allergy and cross-reactive sensitivity. Results are best interpreted alongside a clinical history.