IgE - the main player of food allergy

Henrike C H Broekman, Thomas Eiwegger, Julia Upton, Katrine Lindholm Bøgh

Research output: Contribution to journalJournal articleResearchpeer-review


Food allergy is a growing problem worldwide, presently affecting 2-4% of adults and 5-8% of young children. IgE is a key player in food allergy. Consequently huge efforts have been made to develop tests to detect either the presence of IgE molecules, their allergen binding sites or their functionality, in order to provide information regarding the patient's food allergy. The ultimate goal is to develop tools that are capable of discriminating between asymptomatic sensitization and a clinically relevant food allergy, and between different allergic phenotypes in an accurate and trustworthy manner. This may generate better diagnostic, prognostic and therapeutic monitoring tools for the future.
Original languageEnglish
JournalDrug Discovery Today: Disease Models
Pages (from-to)37-44
Number of pages8
Publication statusPublished - 2017


  • Molecular Medicine
  • Drug Discovery


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