Current Allergy and Asthma Reports

, Volume 13, Issue 1, pp 58–63

Allergen Component Testing for Food Allergy: Ready for Prime Time?


DOI: 10.1007/s11882-012-0311-2

Cite this article as:
Kattan, J.D. & Wang, J. Curr Allergy Asthma Rep (2013) 13: 58. doi:10.1007/s11882-012-0311-2


Food allergies can cause life-threatening reactions and greatly influence quality of life. Accurate diagnosis of food allergies is important to avoid serious allergic reactions and prevent unnecessary dietary restrictions, but can be difficult. Skin prick testing (SPT) and serum food-specific IgE (sIgE) levels are extremely sensitive testing options, but positive test results to tolerated foods are not uncommon. Allergen component-resolved diagnostics (CRD) have the potential to provide a more accurate assessment in diagnosing food allergies. Recently, a number of studies have demonstrated that CRD may improve the specificity of allergy testing to a variety of foods including peanut, milk, and egg. While it may be a helpful adjunct to current diagnostic testing, CRD is not ready to replace existing methods of allergy testing, as it not as sensitive, is not widely available, and evaluations of component testing for a number of major food allergens are lacking.


Food allergyDiagnosisSkin prick testingFood-specific IgESensitivitySpecificityOral food challengeComponent-resolved diagnosticsMicroarrayMilk allergyHazelnut allergyEgg allergyPeanut allergyShrimp allergy

Copyright information

© Springer Science+Business Media New York 2012

Authors and Affiliations

  1. 1.Division of Pediatric Allergy & Immunology and Jaffe Institute for Food AllergyThe Mount Sinai School of MedicineNew YorkUSA
  2. 2.Department of Pediatrics, Box 1198The Mount Sinai School of MedicineNew YorkUSA