EAACI guidelines on the diagnosis of IgE ‐mediated food allergy

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. The diagnosis of allergy to some foods, such as peanut and cashew nut, is well supported by SPT and serum sIgE, whereas there are less data and the…

• FA
  Food Allergy Research and Education
• IT
  Immune Tolerance Network
• AT
  Allergy Therapeutics
• NI
  National Institute for Health and Care Research
• AA
  Asthma and Lung UK

  Award: AUK-BC-2015-01
• KC
  King's College London
• RT
  Rosetrees Trust
• EA
  European Academy of Allergy and Clinical Immunology
• NI
  National Institutes of Health
• MR
  Medical Research Council

  Awards: MR/T032081/1, MC/PC/18052, MR/M008517/1, MC_PC_18052, MR/T032081/1
• BA
  Biotechnology and Biological Sciences Research Council

  Award: M008517
• NI
  National Institute of Allergy and Infectious Diseases