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Do You Have a Food Allergy or Food Intolerance?

When a patient experiences mild or delayed symptoms it can be difficult to identify the cause.
In many cases this could be caused by an allergy and you can find out by taking our ISAC allergy symptoms questionnaire which is reviewed by one of our specialist allergy consultants.
The primary goal is to exclude the possibility of a life-threatening allergic reaction and help you manage your allergies going forward.
Food intolerance is usually caused by an absence or low levels of enzymes that break down specific sugars in food.

An allergy is not the same as an intolerance and it is important to seek advice from a healthcare professional to determine exactly what your symptoms are caused by.
Intolerance can be diagnosed by the exclusion of foods one by one, with further reintroduction in a blinded manner, confirming the absence or return of the symptoms.
Many people in the UK suffer from symptoms related to food allergy or intolerance. Some of the most common questions that our patients ask us after they’ve had a severe reaction and suspect that food was the cause are:

  • Was it an allergic reaction to food?
  • Which particular food was it?
  • Is it going to happen again?
  • What food do I need to avoid?

Once you have completed the questionnaire, the results are screened by our Allergy Consultant. If an allergy test is recommended, you will receive an email with further details.

We give comprehensive dietary advice using the ImmunoCap ISAC® blood test

FIVE SIMPLE STEPS….

  • Complete the questionnaire and submit
  • If an allergy test is recommended, you will receive an email
  • Payment of £393 is required (by card or bank transfer)
  • A sample collection kit will be sent out to you with full instructions
  • This is analysed and your personal report will be with you within 2 weeks

The sample collection is easy via a simple finger prick method – see our video below:
The finger prick test is not suitable for children under 6. (This needs to be done by a healthcare professional).

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Allergen components
The term Allergen component is used for products based on molecular allergens purified from either their natural source (native) or biotechnologically produced as recombinant proteins.

By using tests for single allergenic components as a complement to more traditional IgE antibody tests, further clinically relevant information can be gained.

ImmunoCAP Allergen components are useful tools when investigating and explaining allergic reactions more in detail and to determine if they are caused by cross-reacting IgE antibodies to different allergens.

ImmunoCAP® Allergen Components – Allergen components:

OCCUPATIONAL COMPONENTS

  • rHev b 1 Latex Hevea brasiliensis k215
  • rHev b 3 Latex Hevea brasiliensis k217
  • rHev b 5 Latex Hevea brasiliensis k218
  • rHev b 6.01 Latex Hevea brasiliensis
  • rHev b 6.02 Latex Hevea brasiliensis
  • rHev b 8 Profilin, Latex Hevea brasiliensis k221
  • rHev b 9 Latex Hevea brasiliensis k222
  • rHev b 11 Latex Hevea brasiliensis k224

ENZYMES OCCUPATIONAL COMPONENTS

  • Alkalase Bacillus spp. k205
  • nAna c 2 Bromelain, Pineapple Ananas comosus k202
  • nAsp o 21 alpha-amylase Aspergillus oryzae k87
  • nCar p 1 Papain, Papaya Carica papaya k201
  • nGal d 4 Lysozyme, Egg Gallus spp. k208
  • Maxatase Bacillus licheniformis k204
  • Savinase Bacillus spp. k206
  • nSus s Pepsin, Swine Sus scrofa k213

FOOD COMPONENTS

  • rAct d 8 PR-10, Kiwi Actinidia deliciosa f430
  • rAna o 3 Cashew nut Anacardium occidentale f443
  • rApi g 1.01 PR-10, Celery Apium graveolens f417
  • rAra h 1 Peanut Arachis hypogaea f422
  • rAra h 2 Peanut Arachis hypogaea f423
  • rAra h 3 Peanut Arachis hypogaea f424
  • rAra h 8 PR-10, Peanut Arachis hypogaea f352
  • rAra h 9 LTP, Peanut Arachis hypogaea f427
  • rBer e 1 Brazil nut Bertholletia excelsa f354
  • nBos d 4 alpha-lactalbumin, Milk Bos spp. f76
  • nBos d 5 beta-lactoglobulin, Milk Bos spp. f77
  • nBos d 8 Casein, Milk Bos spp. f78
  • nBos d Lactoferrin, Milk Bos spp. f334
  • rCor a 1 PR-10, Hazel nut Corylus avellana f428
  • rCor a 8 LTP, Hazel nut Corylus avellana f425
  • nCor a 9, Hazel nut Corylus avellana f440
  • rCor a 14, Hazel nut Corylus avellana f439
  • rCyp c 1 Carp Cyprinus carpio f355
  • rGad c 1 Cod Gadus morhua f426
  • nGal d 1 Ovomucoid, Egg Gallus spp. f233
  • nGal d 2 Ovalbumin, Egg Gallus spp. f232
  • nGal d 3 Conalbumin, Egg Gallus spp. f323
  • rGly m 4 PR-10, Soy Glycine max f353
  • nGly m 5 beta-conglycinin, Soy Glycine max f431
  • nGly m 6 Glycinin Glycine max f432
  • rJug r 1 Walnut Juglans regia f441
  • rJug r 3 LTP, Walnut Juglans regia f442
  • rMal d 1 PR-10, Apple Malus domestica f434
  • rMal d 3 LTP, Apple Malus domestica f435
  • rPen a 1 Tropomyosin, Shrimp Penaeus aztecus f351
  • rPru p 1 PR-10, Peach Prunus persica f419 10
  • rPru p 3 LTP, Peach Prunus persica f420 10
  • rPru p 4 Profilin, Peach Prunus persica f421
  • rTri a 14 LTP, Wheat Triticum aestivum f433
  • rTri a 19 Omega-5 Gliadin, Wheat Triticum spp. f416
    Gliadin f98
  • MUXF3 CCD, Bromelain o214

ALTERNARIA COMPONENTS

  • Alternaria alternata – m6
  • rAlt a1 – m229

ASPERGILLUS COMPONENTS

  • Asperillusfumigatus – m3
  • rAsp f 1 – m218
  • rAsp f 2 – m219
  • rAsp f 3 – m220
  • rAsp f 4 – m221
  • rAsp f 6 – m222

BIRCH COMPONENTS

  • Betula verrucosa (Silver Birch) – t3
  • rBet v 1 (PR-10) – t215
  • rBet v 2 (Profilin) t216
  • rBet v 4 (Ca binding protein) t220
  • rBet v 6 – t225

BRAZIL COMPONENTS

  • Brazil Nut – f18
  • rBer e 1 (Storage protein 2S albumin) – f354

CAT COMPONENTS

  • Cat dander – e1
  • rFel d 1 (Uteroglobulin) – e94
  • nFel d 2 (Serum Albumin) – e220

CELERY COMPONENTS

  • Celery – f85
  • rApi g 1.01 (PR-10) f417

COW’S MILK COMPONENTS

  • Cow’s milk allergen – f2
  • nBos d 4 (a-lactalbumin) – f76
  • nBos d 5 (b-lactoglobulin) – f77
  • nBos d 6 (BSA cow) – e204
  • nBos d 8 (Casein) – f78
  • nBos d lactoferrin (Lactoferrin) – f334

DOG COMPONENTS

  • Dog dander – e5
  • rCan f 1 (Lipocalin) – e101
  • rCan f 2 (Lipocalin) – e102
  • nCan f 3 (Serum Albumin) – e221

EGG COMPONENTS

  • egg white (Gallus domesticus)- f1
  • egg yolk – f75
  • nGal d 1 (Ovomucoid) – f233
  • nGal d 2 (Ovalbumin) – f232
  • nGal d 3 (Conalbumin) – f323
  • nGal d 4 (Lysozyme)- k208

FISH COMPONENTS

  • Cod – f3
  • Carp (Cyprinus carpio)
  • rCyp c 1 (Parvalbumin)- f355
  • Cod (Gadus morhua)
  • rGad c 1 (Parvalbumin) – f426

HAZELNUT COMPONENTS

  • Hazel Nut (Corylus avellana) – f17
  • rCor a 1 (PR-10) – f428
  • rCor a 8 (LTP) – f425

HOUSE DUST MITE COMPONENTS

  • House Dust Mite (Dermatophagoides pteronyssinus) – d1
  • nDer p 1 – d202
  • rDer p 2 – d203
  • rDer p 10 (Tropomyosin) – d205

KIWI COMPONENTS

  • Kiwi (Actinidia deliciosa) – f84
  • rAct d 8 (PR10) – f430

LATEX COMPONENTS

  • Latex (Hevea) k82
  • rHev b 1 – k215
  • rHev b 3 – k217
  • rHev b 5 – k218
  • rHev b 6.01 – k219
  • rHev b 6.02 – k220
  • rHev b 8 (Profilin) – k221
  • rHev b 9 – k222
  • rHev b 11 – k224

OLIVE COMPONENTS

  • Olive (Olea europaea)- t9
  • nOle e 1 – t224

PEACH COMPONENTS

  • >Peach (Prunus persica) – f95
  • rPru p 1 (PR-10) – f419
  • rPru p 3 (LTP) – f420
  • rPru p 4 (Profilin) – f421

PEANUT COMPONENTS

  • Peanut (Arachis hypogaea) – f13
  • rAra h 1 (7S globulins) – f422
  • rAra h 2 (2S albumins) – f423
  • rAra h 3 (11S globulin) – f424
  • rAra h 8 (PR-10) – f352
  • rAra h 9 (LTP) – f427

SHRIMP COMPONENTS

  • Shrimp (Penaeus aztecus) – k24
  • rPen a 1 (Tropomysin) – f351

SOYBEAN COMPONENTS

  • Soybean (Glycin max) – f14
  • rGly m 4 (PR-10) – f353
  • nGly m 5 (beta-conglycinin) – f431
  • nGLy m 6 (glycinin) – f432

TIMOTHY GRASS COMPONENTS

  • rPhl p 1 (Grass Group 1) – g205
  • rPhl p 2 (Grass Group 2) – g206
  • nPhl p 4 (Grass Group 5) – g208
  • rPhl p 5b – g215
  • rPhl p 6 (Ca Binding Protein) – g209
  • rPhl p 7 – g210
  • rPhl p 11 (Profilin) – g211
  • rPhl p 12 – g212

VENOM COMPONENTS

  • rApi m 1 (Phospholipase A2, Honey Bee) – I208
  • rPol d 5 (European Paper Wasp) – i210
  • rVes v 5 (Common wasp) – i209
  • rVes v 1 (Phospholipase A1, Common Wasp) – i211

Proteins found in insect venoms. Specific markers particularly important when considering venom immunisation.

WALL PELLITORY COMPONENTS

  • Wall pellitory (Parietaria judaica)- w21
  • rPar j 2 (LTP) – w211

WHEAT COMPONENTS

  • Wheat (Triticum aestivum) – f4
  • rTri a 19 Omega-5 Gliadin – f416

PR-10 PROTEINS

  • rBet v 1 – t215
  • rCor a 1 – f428
  • rPru p 1 – f419
  • rGly m 4 – f353
  • rAra h 8 – f352
  • rApi g 1.01 – f417
  • rAct d 8 – f430

A heat labile protein, cooked foods are often tolerated. Often associated with local symptoms such as Oral AllergySyndrome (OAS). Often associated with allergic reactions to fruit and Vegetables in Northern Europe.

LIPID TRANSFER PROTEINS

  • rPru p 3 – f420
  • rCor a 8 – f425
  • rAra h 9 – f427
  • rPar j 2 – w211

A stable protein to heat and digestion causing reactions to cooked foods. Often associated with systemic and more severe reactions in addition to OAS. Often associated with allergic reactions to fruit and vegetatables in Southern Europe.

PROFILINS

  • rBet v 2 – t216
  • rPru p 4 – f421
  • rPhl p 12 – g212
  • rHev b 8 – k221

Seldom associated with clinical symptoms but may cause demonstrable or even severe reactions in a small minority of cases.

POLCALCINS

  • rBet v 4 – t220
  • rPhl p 7 – g210

Ca binding protein

SEED STORAGE PROTEINS

  • rAra h 2 (2S albumins) – f423
  • rBer e 1 (2S albumins) – f354
  • nGly m 5 (beta-glycinin) – f431
  • nGly m 6 (glycinin) – f432
  • rAra h 1 (7S globulins) – f422
  • rAra h 3 (11S globulin) – f424
  • rTri a 19 (Omega-5 Gliadin) – f416

Protein found in seeds serving as source material during growth of new plant. Often stable and heat resistant proteins causing reactions also in cooked foods.

GLYCAN DETERMINANTS

  • MUXF3 CCD (Bromelin) -o214

A marker for sensitisation to cross reactive-reactivity between species. Seldom associated with clinical symptoms but may cause demonstrable or even severe reactions in a small minority of patients.

LIPOCALINS

  • rCan f 1 – e101
  • rCan f 2 – e102

Very stable proteins. Allergen components displaying limited cross-reactivity between species.

PARVALBUMINS

  • rCyp c 1 (Carp) – f355
  • rGad c 1 (Cod) – f426

A major allergen in fish. A marker for cross-reactivity among different species of fish and amphibians. A protein stable to heat and digestion causing reactions to cooked foods.

SERUM ALBUMINS

  • nBos d 6 (Serum Albumin cow) – e204
  • nFel d 2 (Serum Albumin cat) – e220
  • nCan f 3 (Serum Albumin dog) – e221
  • nSus s (Serum Albumin pig) – e222

A common protein present in different biological fluids and solids. Cross-reactions between albumins from different animal species are well known for example between cat, dog, cow and pork.

TROPOMYOSINS

  • rPen a 1 – f351
  • rDer p 10 – d205
    An actin-binding protein in muscle fibres. A marker for cross-reactivity between crustaceans, mites and cockroach.
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