Maria Fisher46 said:To put it simply, the higher the concentration of specific IgE, the stronger the allergy. When we're talking about food, a higher value basically means there's a bigger chance that eating that specific thing will trigger an allergic reaction. Usually, these specific IgE concentrations are sorted into classes from 0 to 6. A 0 means it’s unmeasurable—like, totally negligible levels in the serum. From 1 to 6, the higher the number, the more intense the allergy. So, a class 2 would be considered low, while a class 3 hits that moderate positive range.
The tricky part with reading these results is that different foods have different predictive values. Basically, the threshold where a test result actually becomes "significant" changes depending on how old the kid is and even what kind of test was used.
So yeah, interpreting this stuff is pretty complex. You can't just look at one number; you have to look at the whole clinical picture—the symptoms, the child's age, the specific food or allergen, the test type, and all the other lab work. That’s why your pediatrician and dermatologist are going to have the final say and give you the real breakdown of what this means.
I guess this answer is just a rough guide so you can get a general idea of what's going on.
If the doctors decide, based on all those factors, that there's a real allergy, they'll pull that food out of your baby's diet. On the bright side, once you cut out the stuff they're sensitive to, a lot of kids actually end up outgrowing those sensitivities over time.
Wishing you and your little one all the best.
Best regards. 👍
Yeah, just like you mentioned, they advised me to cut out anything containing eggs or cow's milk from my diet since I'm breastfeeding.
Our dermatologist told us we shouldn't introduce eggs until after the first birthday, and definitely no egg whites until they're at least three.🤷
Thanks for the info.👍