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Allium cepa Ab.IgE
Detects IgE antibodies against onion proteins in blood.
Why This Biomarker Matters
A positive result identifies onion allergy, helping you manage dietary triggers. Note that cooking typically reduces allergenic proteins, so cooked onions may be tolerated better than raw.
Overview
This test detects IgE antibodies against onion in your blood, indicating a potential allergic reaction to this common vegetable. Onion allergies are uncommon but can cause oral itching, throat swelling, or digestive symptoms. People with birch pollen allergies may experience cross-reactivity with raw onion proteins, while cooking often breaks down these proteins, making cooked onions safer. A positive result helps you understand your reaction triggers and guides your food choices and meal preparation.
Technical Information (LOINC Codes)
Standardized laboratory codes for this biomarker
102478-5Primary6193-7Available Lab Tests
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