The Gluten IgE allergy test is conducted to identify sensitivity and allergic reactions to gluten, an intricate, water-soluble protein present in the starchy grains of wheat, rye, barley, and oats. Clinically, symptoms such as wheezing, hives, angioedema, and potentially life-threatening anaphylaxis may manifest. Healthcare professionals utilize this test to ascertain sensitivity.

Important note: Minimum volume is 1 mL and 0.5 mL for every additional allergen.