Allergic diseases are common acute and chronic conditions in modern society. As a type of lifestyle-related illness, allergies are a consequence of environmental pollution, and the number of allergy sufferers continues to rise globally—Taiwan is no exception. Recent statistics have shown a significant increase in the incidence of asthma, allergic rhinitis, and atopic dermatitis.

Allergic Reaction

Allergic reactions can be categorized into two main types: immediate reactions (commonly referred to as acute allergies) and delayed reactions (commonly known as chronic allergies). Allergens that trigger allergic responses may come from the environment, such as dust mites, mold, animal dander, and pollen. In addition, food is also one of the major sources of allergens. 
Acute allergy testing differs from chronic allergy testing and primarily targets Immunoglobulin E (IgE). Generally, most acute allergens are inhaled or contact-based, such as dust mites, mold, cockroach droppings, pollen, animal fur, or bird feathers, with food allergens being less common. The incidence of acute allergies is relatively low, affecting about 1.5% of the population. Since this type of allergy is usually lifelong, it tends to occur more frequently during childhood.

Acute Allergy IgE Analysis-40
Food allergens can have a wide-ranging impact on the body, with symptoms varying from mild to severe discomfort. These may include:

Possible Symptoms Caused by Food Allergens
Acne	Eczema
Urticaria	Bloating
Asthma	Sinusitis
Fatigue	Migraine
Anxiety	Otitis media

Small-molecule acute allergens

Allergens themselves consist of various proteins, each with different characteristics (such as heat resistance or sensitivity). Among these, the proteins that trigger allergic reactions are called "molecular allergens." These molecular allergens can cause different types of allergic responses. Testing for molecular allergens helps determine whether certain foods, such as fully cooked eggs, milk, and related processed products, can be safely consumed by individuals with food allergies. 
For example, if someone is allergic to heat-resistant molecular allergens, they will still react to the food even after it is cooked. Conversely, if they are allergic to heat-sensitive molecular allergens, they may tolerate the food once it is thoroughly cooked. Studies show that more than 70% of children allergic to milk or eggs can consume fully cooked milk, eggs, and related processed foods without experiencing allergic symptoms.

The important information provided by Acute Allergy IgE Analysis-40 is as follows

• Acute allergic reactions can be triggered by a variety of situations, but they are most commonly caused by the intake of allergenic foods (such as nuts, eggs, shellfish, and crustaceans), insect stings, or exposure to certain medications and chemicals. Symptoms of acute allergic reactions include difficulty breathing, dizziness, rashes and other skin changes, as well as subcutaneous swelling known as angioedema.
• The acute allergen analysis provided by the REDOX Functional Medicine Research Center focuses on evaluating the intensity of IgE responses to common environmental and food allergens in Taiwan.
• The updated report includes molecular allergen testing. Since molecular proteins have different characteristics (e.g., heat-resistant or heat-sensitive), understanding the specific form in which an allergen triggers a reaction is essential for developing an accurate dietary management plan.
• By measuring the concentration of specific IgE antibodies produced in the body, this test identifies the types and severity of allergens affecting the patient. The results help physicians monitor and manage allergic responses, reducing the discomfort and health risks associated with acute allergic reactions.