Small Molecule Acute Allergens
Allergens themselves consist of various proteins, each with different characteristics (such as heat-resistant or heat-sensitive). The proteins that actually trigger allergic reactions are known as "molecular allergens." These molecular allergens can cause different allergic reactions after being altered by heat. Testing molecular allergens helps determine whether certain allergic foods can be consumed after being fully cooked to reduce immune responses, such as fully cooked eggs, milk, and related processed foods, thereby further assessing the food's allergy risk.

Food Sensitivity IgG4

Immunoglobulin G (IgG) is an antibody found in human blood and is classified into four subclasses: IgG1, IgG2, IgG3, and IgG4. Each subclass responds to different antigens—IgG1, IgG2, and IgG3 are primarily associated with viral or bacterial infections, while IgG4 is related to food sensitivity reactions. In daily life, chronic sensitivity reactions caused by food are more common than IgE-mediated acute allergic responses. IgG4 reactions may occur hours or even days after eating, making them harder to detect. These hidden "allergies" are actually food-triggered sensitivity responses.

Sensitive foods that are difficult to detect by oneself can have a widespread impact on the body, with clinical manifestations ranging from mild symptoms to severe discomfort. These include

Possible Symptoms Caused by Less Obvious Food Sensitivities
Acne	Eczema
Urticaria	Psoriasis
Fibromyalgia	ADD/ADHD
Autism	Fatigue
Anxiety	Depression
Migraine	Bloating
Inflammatory Bowel Disease (IBD)	Irritable Bowel Syndrome (IBS)

The important information provided by IgE-40 + IgG4-88 Combo is as follows

• Screening Common Environmental and Food Acute Allergens
  Acute allergen analysis can assess an individual's IgE response to common food and environmental allergens in Taiwan. The results assist healthcare providers in tracking and monitoring allergic reactions, thereby reducing discomfort and risks associated with acute allergies.
• Assessing Allergic Reactions Before and After Food Heating: 
  The report includes testing for small molecule allergens. Due to varying heat stability of small molecule proteins, individuals may experience different allergic reactions to heated foods. Understanding an individual's response to these proteins enables more accurate dietary management plans.
• Evaluating Sensitivity to Specific Foods and Associated Risks
  Chronic food sensitivity is a potential inflammatory factor. Excessive intake of sensitive foods can alter intestinal epithelial permeability, leading to symptoms such as headaches, fatigue, depression, anxiety, hyperactivity, mood changes, dermatitis, arthritis, weight gain, irritable bowel syndrome, immune dysregulation, and other chronic diseases.
• Precise Testing of IgG4 Responses to Various Foods
  Analyzing food-specific IgG4 levels reflects an individual's dietary habits and provides insights into intestinal mucosal health and immune defense capabilities. Elevated sensitivity may be directly related to leaky gut syndrome.
• Developing Rotational Diet Plans to Mitigate Allergic Reactions
  By analyzing acute molecular allergens and chronic sensitive food sources, healthcare providers can assess varying degrees of immune responses. This information serves as a foundation for creating personalized dietary plans and rotational diets, effectively reducing immune reactions and clinical discomfort caused by specific foods and allergens.