Alexandra F Santos, Carmen Riggioni, Ioana Agache, Cezmi A Akdis, Mubeccel Akdis, Alberto Alvarez-Perea, Montserrat Alvaro-Lozano, Barbara Ballmer-Weber, Simona Barni, Kirsten Beyer, Carsten Bindslev-Jensen, Helen A Brough, Betul Buyuktiryaki, Derek Chu, Stefano Del Giacco, Audrey Dunn-Galvin, Bernadette Eberlein, Motohiro Ebisawa, Philippe Eigenmann, Thomas Eiwegger, Mary Feeney, Montserrat Fernandez-Rivas, Helen R Fisher, David M Fleischer, Mattia Giovannini, Claudia Gray, Karin Hoffmann-Sommergruber, Susanne Halken, Jonathan O'B Hourihane, Christina J Jones, Marek Jutel, Edward Knol, George N Konstantinou, Gideon Lack, Susanne Lau, Andreina Marques Mejias, Mary Jane Marchisotto, Rosan Meyer, Charlotte G Mortz, Beatriz Moya, Antonella Muraro, Caroline Nilsson, Lucila Camargo Lopes de Oliveira, Liam O'Mahony, Nikolaos G Papadopoulos, Kirsten Perrett, Rachel L Peters, Marcia Podesta, Lars K Poulsen, Graham Roberts, Hugh A Sampson, Jürgen Schwarze, Peter Smith, Elizabeth Huiwen Tham, Eva Untersmayr, Ronald Van Ree, Carina Venter, Brian P Vickery, Berber Vlieg-Boerstra, Thomas Werfel, Margitta Worm, George Du Toit, Isabel Skypala
This European Academy of Allergy and Clinical Immunology guideline provides recommendations for diagnosing IgE-mediated food allergy and was developed using the Grading of Recommendations, Assessment, Development and Evaluations (GRADE) approach. Food allergy diagnosis starts with an allergy-focused clinical history followed by tests to determine IgE sensitization, such as serum allergen-specific IgE (sIgE) and skin prick test (SPT), and the basophil activation test (BAT), if available. Evidence for IgE sensitization should be sought for any suspected foods...
October 10, 2023: Allergy