[Biological exploration of food allergy]

Most of the time, food allergies are the consequence of an immediate IgE mediated hypersensitivity. In France, the frequency of food allergies is of 3.24%, it raises 8% in children. Their number as been multiplied by 2 in 5 years. The biological approach of food allergy is based essentially on the detection and the measurement of specific IgE. To date, a high number of tests are marketed and it is important to determine which of them are of high quality, using analytical or clinical-biological evaluations. Some other ways are available to study thoroughly and to characterize the allergens responsible of clinical reactions: the detection of hidden allergens, the study of crossed reaction between food or between food and pollen, the modification of the allergens by food processing.