Detection of IgE, IgG, IgA
and IgM antibodies
against raw
and processed
food antigens https://nutritionandmetabolism.biomedcentral.com/articles/10.1186/1743-7075-6-22 «We conclude that the determination of
food allergy, intolerance
and sensitivity would be improved by testing IgE, IgG, IgA
and IgM antibodies
against both raw
and processed
food antigens.