Diagnosing food allergies is provided by integrated use of anamnestic, clinical, laboratory and instrumental methods. Currently, the diagnosis of food allergy allocate two directions: the first involves the use of clinical, laboratory and instrumental methods, the second – the so-called dietodiagnostika. In the first stage of diagnosis of food allergy is important to carefully estimate anamnestic data and clinical symptoms of the disease. The second – research to identify factors prichinnoznachimogo food allergies. For this purpose, use simple tests (keeping food diary, elimination diet, provocative and skin tests), and then the laboratory and instrumental methods.
Among the laboratory methods are the most informative immunological: radioallergosorbent test (PACT), the method of enzyme-linked immunosorbent assay (ELISA) that detect with high confidence specific IgE-antibodies to various food allergens. With the reaction of passive hemagglutination (TPHA) with erythrocytic diagnosticums can determine IgG antibodies to different components of cow’s milk and cereal crops, a common egg white and soya. For identifying sensitization to food allergens suggest a method of inhibition of migration of leukocytes under the influence of food antigens, which reflects the delayed-type hypersensitivity in food allergy. The diagnostic value of these methods is very high and amounts to 87-90%, the same information content of the skin test food allergens – only 49%.
Of the instrumental methods for diagnosis of food allergy in recent years, much importance is attached to esophagogastroduodenoscopy with electron microscopy studies of biopsy specimens of gastric mucosa and duodenum.
