[Diagnostic significance of the determination of IgE in food allergy].

The total level of IgE was determined in 84 patients with food allergy and in 19 healthy individuals. The level of IgE was significantly elevated in food allergy reflecting a degree of body sensitization. The absence of complete correlation between the clinical signs of disease and the blood level of IgE could depend upon the involvement of IgG-mediated allergic reactions in the pathogenesis of disease. Specific antibodies to ovalbumin of the IgG class were detected in 18 of 25 patients. Certain correlation between a therapeutic clinical effect and the time course of the serum level of IgE was observed.