Immunocap isac 112

In addition to dot blot and ELISA, M0418 IgE specificity was tested using the ImmunoCAP ISAC112 microarray (Thermo Fisher Scientific, Waltham, MA, USA), strictly following the manufacturer’s instructions. A total of 1 µg M0418 IgE was used in the test, diluted with non-allergic serum.

Patients visiting the Allergology outpatient clinic at the University Medical Center Utrecht (UMCU) in the Netherlands between January and December 2018 with a suspected food allergy combined with a positive skin prick test (SPT) or prick to prick test (wheal size of ≥3 mm diameter), specific IgE in blood (≥0.1 kU/L on ImmunoCAP (ThermoFisher, Uppsala, Sweden) or ≥0.3 ISAC Standardized Units on ImmunoCAP ISAC 112 (ThermoFisher, Uppsala, Sweden)) were selected (n = 196). Included patients were at least 16 year old at time of screening. A random sample of n = 106 (from n = 196) was taken. Patients were evaluated using a line blot (EUROLINE, EUROIMMUN, Lübeck, Germany). In this study, residual material from diagnostic testing for research was used and was approved by the Biobank Research Ethics Committee of the University Medical Centre Utrecht (protocol number 18–428). The study was performed according to the principles of the Declaration of Helsinki.

Regarding the prevalence of sensitization to legumes, cohort studies, cross-sectional studies, longitudinal studies, case-control studies, and routine healthcare studies were included for review. Reviews, discussion papers, case studies, and animal studies were excluded. Publications in English, German, and Dutch were included; there was no restriction in year of publication. Articles investigating the prevalence of legume sensitization in the general population were included. Sensitization was defined as a positive skin prick test (wheal size of >3 mm diameter) or specific immunoglobulin E (sIgE) antibodies in blood (>0.35 kU/L on ImmunoCAP (ThermoFisher, Uppsala, Sweden) or >0.3 ISAC Standardized Units on ImmunoCAP ISAC 112 (ThermoFisher, Uppsala, Sweden)).
Regarding the prevalence of sensitization to peanut allergens, articles investigating the prevalence or frequency for specific peanut protein sensitization (Ara h 1–17) were selected. Articles that evaluated specific peanut protein sensitization in patients with either a convincing history of peanut allergic reactions in combination with a positive laboratory test (skin prick test or sIgE testing in blood) or an oral food challenge-confirmed peanut allergy were included.